Gochujang Pasta

Thick, creamy, saucy and a little spicy gochujang pasta is better than spicy vodka pasta. This Korean-inspired pasta is spicy, tangy, and sweet and can be made in under 20 minutes!

Course Lunch & Dinner Recipes, Main Course

Cuisine Asian Fusion, Korean

Keyword Asian Fusion, gochujang noodles, gochujang pasta, korean cuisine, korean fusion, korean pasta, spicy pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 413kcal

Author Megan

Equipment

Ingredients

4 cups cooked pasta
6 cloves garlic minced
1 medium shallot diced
4 tablespoons unsalted butter
2 ½ tablespoons gochujang
2 teaspoon soy sauce
1 teaspoon fish sauce
1 tablespoon sugar
1 ⅓ cup heavy cream
½ cup pasta water as needed

Garnish

Parmesan cheese for topping
Green onion diced

Instructions

Cook the pasta. Fill a large pot of water and salt and bring to a boil on high heat. Cook your pasta about 1 minute shy from package instructions or until al dente. Reserve about 1/2 cup of pasta water.
Saute the shallots and garlic. In a large skillet, melt your butter on medium heat. Then saute the minced garlic and diced shallots until golden brown and fragrant about 3 minutes.
Add gochujang. Next, add the gochujang. Stir and cook for an additional 2 minutes until combined. Cooking the gochujang will mellow out the heat from the spice.
Add sauces and heavy cream. Lastly, add in the soy sauce, fish sauce, sugar, and heavy cream. Mix until combined. Bring the heat to medium-high heat and continue cooking until the sauce thickens.
Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 1-2 minutes. If the sauce is too thick, add the pasta water 1 tablespoon at a time as needed until the sauce has reached your ideal creamy consistency.
Serve. Top this gochujang pasta with green onions and freshly shredded parmesan cheese and enjoy!

Notes

Saute the garlic and shallots on medium heat. This is an important step for a rich and robust aromatic flavor. Make sure to cook the garlic and shallots low and slow until golden brown and caramelized.
Cook the gochujang before adding the heavy cream. Cooking the gochujang toasts the chili paste and allows it time to mellow out the spice level.
Add more gochujang if you want a spicier pasta. If you prefer pasta that is spicier, I recommend adding another 1 tablespoon of gochujang or 1 teaspoon of gochugaru chili flakes.

Nutrition