I mixed sweet, spicy gochujang with savory miso into a quick, creamy sauce for Gochujang Miso Pasta that’s ready in under 30 minutes.

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I didn’t expect a simple bowl of pasta to flip my weeknight routine, but this Creamy Korean Gochujang Pasta did. Sweet, spicy and silky from heavy cream it somehow feels both bold and comfort food lite.

I tossed gochujang into a pan and suddenly remembered that viral Gochujang Miso Pasta I loved, only creamier and faster. If you’re like me and sometimes wonder What To Make With Gochujang this is your shortcut, quick and a little dangerous for how addictive it is.

It’s easy, flawed, and the kind of dinner you swoop in for when you want seconds.

Ingredients

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Starchy carbs that give energy and body to the dish, holds sauce well
Spicy fermented paste, adds umami, sweet heat and depth, small bit goes far
Rich fat makes sauce luscious and silky, boosts calories and mouthfeel
Adds richness and gloss, helps carry flavors; a little changes everything
Sharp aromatics that build savory base, garlic bright, onion sweetens as it cooks
Soy brings salty umami, sugar or honey balances heat with a touch sweetness
Tiny oil adds toasty aroma and depth, seeds give crunch and nutty pop
Umami cheese that melts into sauce, boosts savory notes and creamy texture

Ingredient Quantities

12 oz pasta (spaghetti or linguine), about 340 g

2 tbsp gochujang (Korean red chili paste)

1 cup heavy cream, about 240 ml

2 tbsp unsalted butter

1 tbsp neutral oil like vegetable or canola

3 cloves garlic, minced

1 small yellow onion, finely chopped or 3 scallions sliced, use what you got

1 tbsp soy sauce

1 tbsp sugar or honey

1 tsp sesame oil

1/2 cup grated Parmesan cheese, about 50 g

Salt and black pepper, to taste

Reserved pasta cooking water, about 1/2 to 3/4 cup

Optional 8 oz cooked protein like shredded chicken, sliced sausage, or shrimp, about 225 g

Optional toasted sesame seeds and extra sliced scallions for garnish

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 oz pasta until just al dente, then scoop out and reserve about 1/2 to 3/4 cup of the cooking water before draining the pasta.

2. While the pasta cooks, heat 1 tbsp neutral oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams.

3. Add 1 small finely chopped yellow onion or 3 sliced scallions, use what you got, and saute until soft and translucent, about 3 to 4 minutes. Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn.

4. Stir in 2 tbsp gochujang, 1 tbsp soy sauce and 1 tbsp sugar or honey, cooking for about 30 seconds so the paste blooms in the fat and deepens in flavor.

5. Pour in 1 cup heavy cream, lower heat to medium low and simmer gently 2 to 3 minutes until the sauce thickens slightly, stirring so it doesn’t stick.

6. Add the drained pasta to the skillet and toss to coat, then add reserved pasta water a little at a time until the sauce reaches a silky consistency that clings to the noodles.

7. Remove the pan from heat and quickly stir in 1/2 cup grated Parmesan and 1 tsp sesame oil so the cheese melts into the sauce, then season with salt and black pepper to taste, remembering soy and Parmesan add salt already.

8. If using protein, fold in 8 oz cooked shredded chicken, sliced sausage, or shrimp now so it warms through; if raw, sear it separately first and then mix in.

9. Serve immediately, topped with optional toasted sesame seeds and extra sliced scallions for freshness and crunch.

Equipment Needed

1. Large pot for boiling salted water and cooking the pasta
2. Colander or fine-mesh strainer to drain pasta and catch reserved cooking water
3. Large skillet or sauté pan to make the sauce and toss the noodles
4. Wooden spoon or heatproof spatula for stirring so the sauce don’t stick
5. Tongs or pasta fork to lift and toss the pasta easily
6. Chef’s knife and cutting board for the onion, garlic or scallions
7. Measuring spoons and measuring cup for gochujang, soy, sugar, cream and the 1/2 to 3/4 cup reserved water
8. Microplane or box grater for fresh Parmesan

FAQ

Q: Can I make it less spicy? A: Yes, for sure. Cut the gochujang to 1 tablespoon, add more cream or a splash of the reserved pasta water until it tones down, and maybe a pinch more sugar or honey. Remember gochujang heat varies so taste as you go.

Q: What pasta works best? A: Long pasta like spaghetti or linguine are classic, but penne, rigatoni, or fusilli are great too since they catch the sauce. Just cook to al dente and save about 1/2 to 3/4 cup of the starchy cooking water.

Q: My sauce sometimes breaks or gets grainy, how do I stop that? A: Keep heat low after you add the cream, never let it hard boil. Stir in reserved pasta water slowly to emulsify, add the Parmesan off the highest heat, and finish with butter and sesame oil. If it starts to separate, a little more hot pasta water and a quick stir usually brings it back together.

Q: Can I make this vegetarian or vegan? A: Vegetarian is easy, just skip meat and add mushrooms or roasted veg. For vegan swap heavy cream for coconut or cashew cream and use vegan Parmesan, and replace butter with more oil or vegan butter. Check your gochujang label, some brands have fish or other non vegan ingredients.

Q: How do I store and reheat leftovers? A: Keep in the fridge up to 3 to 4 days in an airtight container. Reheat gently in a skillet with a splash of water or cream to loosen the sauce, stir until warm. Freezing is not ideal because the cream can separate but if you must, use within a month and reheat slowly.

Q: Want more protein or a fancy finish, what do I add? A: Stir in cooked shredded chicken, sliced sausage, or sautéed shrimp. If adding raw protein, cook it first in the pan, then make the sauce in the same pan for extra flavor. Finish with toasted sesame seeds and sliced scallions for crunch and color.

Creamy Korean Gochujang Pasta Recipe Substitutions and Variations

Gochujang: No gochujang on hand? Mix 1 tbsp sambal oelek with 1 tsp miso and 1 tsp sugar for a similar spicy sweet fermented flavor, or use 1 tbsp sriracha plus 1 tsp soy sauce if you want something simpler.

Heavy cream: Use 1 cup full fat coconut milk for a dairy free creamy sauce, or 1 cup half and half for a lighter result; to imitate heavy cream mix 3/4 cup milk with 1/4 cup melted butter.

Parmesan: Swap with Pecorino Romano or Asiago for a similar salty sharpness, or use 2 to 3 tbsp nutritional yeast for a cheesy vegan option.

Pasta: Out of spaghetti? Linguine, fettuccine or bucatini work great, for gluten free go with brown rice or chickpea pasta, or try spaghetti squash if you want a low carb twist.

Pro Tips

– Bloom the gochujang in the butter and oil before you add cream, it really wakes up the chili flavor; cook it just long enough to smell it, taste and add a bit more if you want more heat, dont let it burn or it gets bitter.
– Use the reserved starchy pasta water a little at a time to loosen the sauce, this is how you get it silky and clingy, not soupy; stop when it coats the noodles and pulls together.
– Take the pan off the heat before you stir in the Parmesan and sesame oil, hot cream can make the cheese seize and turn grainy so mix it in quick and taste for salt since soy and Parm already add salt.
– Cook any protein separately and season it well, heat it just to warm through before folding it in; and if the sauce feels too rich a squeeze of lemon or a tiny splash of rice vinegar brightens it up instantly.

Creamy Korean Gochujang Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I mixed sweet, spicy gochujang with savory miso into a quick, creamy sauce for Gochujang Miso Pasta that’s ready in under 30 minutes.

Servings

servings

Calories

679

kcal

Equipment: 1. Large pot for boiling salted water and cooking the pasta
2. Colander or fine-mesh strainer to drain pasta and catch reserved cooking water
3. Large skillet or sauté pan to make the sauce and toss the noodles
4. Wooden spoon or heatproof spatula for stirring so the sauce don’t stick
5. Tongs or pasta fork to lift and toss the pasta easily
6. Chef’s knife and cutting board for the onion, garlic or scallions
7. Measuring spoons and measuring cup for gochujang, soy, sugar, cream and the 1/2 to 3/4 cup reserved water
8. Microplane or box grater for fresh Parmesan

Ingredients

12 oz pasta (spaghetti or linguine), about 340 g
2 tbsp gochujang (Korean red chili paste)
1 cup heavy cream, about 240 ml
2 tbsp unsalted butter
1 tbsp neutral oil like vegetable or canola
3 cloves garlic, minced
1 small yellow onion, finely chopped or 3 scallions sliced, use what you got
1 tbsp soy sauce
1 tbsp sugar or honey
1 tsp sesame oil
1/2 cup grated Parmesan cheese, about 50 g
Salt and black pepper, to taste
Reserved pasta cooking water, about 1/2 to 3/4 cup
Optional 8 oz cooked protein like shredded chicken, sliced sausage, or shrimp, about 225 g
Optional toasted sesame seeds and extra sliced scallions for garnish

Directions

Bring a large pot of salted water to a boil, cook 12 oz pasta until just al dente, then scoop out and reserve about 1/2 to 3/4 cup of the cooking water before draining the pasta.
While the pasta cooks, heat 1 tbsp neutral oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams.
Add 1 small finely chopped yellow onion or 3 sliced scallions, use what you got, and saute until soft and translucent, about 3 to 4 minutes. Add 3 cloves minced garlic and cook 30 to 45 seconds until fragrant, don't let it burn.
Stir in 2 tbsp gochujang, 1 tbsp soy sauce and 1 tbsp sugar or honey, cooking for about 30 seconds so the paste blooms in the fat and deepens in flavor.
Pour in 1 cup heavy cream, lower heat to medium low and simmer gently 2 to 3 minutes until the sauce thickens slightly, stirring so it doesn't stick.
Add the drained pasta to the skillet and toss to coat, then add reserved pasta water a little at a time until the sauce reaches a silky consistency that clings to the noodles.
Remove the pan from heat and quickly stir in 1/2 cup grated Parmesan and 1 tsp sesame oil so the cheese melts into the sauce, then season with salt and black pepper to taste, remembering soy and Parmesan add salt already.
If using protein, fold in 8 oz cooked shredded chicken, sliced sausage, or shrimp now so it warms through; if raw, sear it separately first and then mix in.
Serve immediately, topped with optional toasted sesame seeds and extra sliced scallions for freshness and crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.