Creamy Gochujang Pasta

Gochujang pasta served in a bowl with garnishes on a white kitchen counter.

Creamy, spicy, and utterly addictive, this Gochujang Pasta combines Korean chili paste with Italian comfort for a unique weeknight dinner ready in 20 minutes.

Print Pin

Course: dinner, Main Course

Cuisine: Fusion, Italian, Korean

Keyword: Gochujang Pasta Recipe, Gochujang pasta sauce, Gochujang pasta vegetarian

Prep Time: 10

Cook Time: 10

Garnishing & Plating: 5

Total Time: 25

Servings:

Calories: 560kcal

Cost: $10

Equipment

1 12-inch skillet
1 Large pot
Tongs
Measuring cups and spoons
1 Microplane Grater
1 Sharp knife
1 Fine-mesh strainer (optional)
1 Pasta water ladle

Ingredients

Pasta Base

1 lb linguine or spaghetti uncooked
3 tablespoon gochujang paste Korean red chili paste
1 cup heavy cream room temperature
2 tablespoon butter unsalted
3 cloves garlic minced
1 medium onion finely chopped
2 tablespoon soy sauce low sodium preferred
1 tablespoon rice wine or white wine optional
1 teaspoon sugar adjust to taste
salt and pepper for seasoning

Garnishes

2 green onions sliced thin
1 tablespoon sesame seeds toasted
1 sheet nori cut into strips
2 tablespoon fresh cilantro chopped
parmesan cheese optional, grated

Instructions

Boil salted water, cook pasta until al dente, reserve pasta water.
Sauté garlic and onion in butter. Add gochujang paste, soy sauce, rice wine, and sugar.
Add cream gradually, whisk, simmer. Adjust with pasta water and season.
Toss in pasta. Mix well. Garnish with green onions, sesame seeds, and nori.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition