I just made this 1-pot gochujang pasta and honestly this Spicy Pasta is outrageously creamy, blisteringly saucy, and nails the sweet-salty-umami balance so dinner is effortless.

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I’m obsessed with this creamy gochujang pasta. I love how the spicy, sweet, salty, umami stuff hits my teeth and won’t quit.

It’s messy, saucy, and somehow comforting without being soft. I crave that thick shine on noodles, the kind makes me eat faster than I think.

I brag about it to friends and rave about Vegan Gochujang Noodles. This is Spicy Pasta that lives up to hype.

I mention 3 tbsp gochujang (Korean red pepper paste) and 1/2 cup finely grated Parmesan cheese because they’re the heart. No guilt.

Just sauce. I eat it at midnight, at parties, and on bad days.

Ingredients

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Spaghetti or linguine carries the sauce, comforting carbs you’ll happily twirl.
Gochujang brings spicy, savory heat and fermented umami that wakes everything up.
Heavy cream makes it rich and silky, basically the sauce’s cozy pillow.
Broth thins the sauce a bit and adds subtle savory depth.
Plus butter gives a glossy finish and smooth, comforting mouthfeel.
Parmesan melts in, salty and nutty, it makes everything feel rounded.
Soy sauce sneaks in extra umami and salt, keeping things grounded.
Brown sugar tames the heat, adds caramel sweetness, ties flavors together.

Ingredient Quantities

8 oz spaghetti or linguine

3 tbsp gochujang (Korean red pepper paste)

1 cup heavy cream

1 cup chicken or vegetable broth

2 tbsp unsalted butter, room temp

1/2 cup finely grated Parmesan cheese

1 tbsp soy sauce

1 tbsp brown sugar

How to Make this

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1. In a large deep skillet or wide pot, combine 1 cup chicken or vegetable broth, 1 cup heavy cream, 3 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp brown sugar; whisk until the gochujang is mostly dissolved and the mixture looks even.

2. Add 8 oz spaghetti or linguine to the pot, breaking the pasta in half if it helps it fit; make sure the pasta is mostly submerged in the liquid.

3. Bring the pot to a rolling boil over medium-high heat, then reduce to medium-low so it simmers gently; stir every 1 to 2 minutes to keep the pasta from sticking together or to the bottom.

4. Cook the pasta in the sauce, uncovered, about 8 to 10 minutes, or until the pasta is al dente and the sauce has thickened; if the sauce reduces too fast before the pasta is tender, add a few tablespoons of hot water or broth.

5. Once the pasta is al dente and the sauce is glossy and slightly thick, remove the pot from the heat.

6. Stir in 2 tbsp unsalted butter (room temp) until melted and incorporated; this helps make the sauce silky.

7. Add 1/2 cup finely grated Parmesan cheese and stir vigorously to melt it into the sauce, creating a creamy, cohesive coating on the pasta; if the sauce seems too thick, loosen with a splash of hot water or broth.

8. Taste and adjust seasoning: add a pinch of salt if needed or a tiny extra drizzle of soy sauce for more umami; you can also add a little more brown sugar if you want it sweeter.

9. Let the pasta rest in the warm pot for 1 minute so the flavors meld and the sauce clings even better.

10. Serve immediately, twirling the noodles into bowls so each forkful gets plenty of saucy goodness. Enjoy while hot.

Equipment Needed

1. Large deep skillet or wide pot (big enough to hold 8 oz pasta and the liquid)
2. Measuring cups (1 cup) and measuring spoons (tablespoon)
3. Whisk (to dissolve the gochujang and blend the sauce)
4. Wooden spoon or heatproof spatula (for stirring while cooking)
5. Tongs or pasta fork (to help lift and serve the noodles)
6. Fine grater (for the Parmesan)
7. Small bowl or cup (to soften butter or hold extra liquid)
8. Oven mitts or a kitchen towel (for handling hot cookware)

FAQ

Q: Can I make this gluten free?
A: Yes, just use gluten free pasta and swap the soy sauce for tamari or a GF soy sauce, it's otherwise the same and still creamy.

Q: How spicy is 3 tbsp of gochujang and can I adjust it?
A: It’s moderately spicy with a sweet heat; start with 1 to 2 tbsp if you want less kick, then taste and add more while the sauce simmers.

Q: Can I use milk instead of heavy cream to make it lighter?
A: You can, but the sauce will be thinner and less silky. Use whole milk and reduce broth by a bit, or mix 1/2 cup milk with 1/2 cup Greek yogurt at the end to thicken.

Q: How do I prevent the sauce from splitting when adding cream?
A: Warm the cream a little before adding, keep the heat low, and whisk constantly after adding. If it starts to separate, take it off heat and stir in the butter and cheese to bring it back.

Q: Can I make this vegetarian?
A: Yes, use vegetable broth and keep the soy sauce, or go vegan by using vegan butter, nutritional yeast instead of Parmesan, and a vegan cream substitute.

Q: What are good toppings or additions?
A: Try thinly sliced scallions, toasted sesame seeds, crispy bacon or pancetta, sautéed mushrooms, or a squeeze of lime for brightness. Don't overload though, the sauce is the star.

The BEST Creamy Gochujang Pasta Recipe Substitutions and Variations

Gochujang: use 2 tbsp sambal oelek plus 1 tsp miso or 2 tbsp chili garlic sauce with a touch of honey if you want sweetness; it wont be exactly the same but you’ll get heat and umami.
Heavy cream: swap with 3/4 cup half and half plus 2 tbsp butter, or use full fat canned coconut milk for a dairy free creamy finish.
Parmesan: try Pecorino Romano or Asiago, grated fine; for a vegan choice use 3 tbsp nutritional yeast plus a pinch of salt.
Chicken/vegetable broth: replace with dry white wine diluted with water or 1 cup water plus 1/2 tsp bouillon paste or powder if you dont have broth on hand.

Pro Tips

1. Warm the cream and broth before you add the pasta so the sauce comes up to temperature faster and the pasta cooks more evenly. If you add cold liquid the pasta will take longer to heat and you might over-reduce the sauce while waiting.

2. Dissolve the gochujang into a little warm broth first with a whisk or fork, then add the rest of the liquid. Gochujang can clump and if you try to stir it straight in it’ll leave gritty bits.

3. Save a cup of the starchy cooking liquid before you drain or remove any extra. A few tablespoons of that hot pasta water will loosen the sauce and help the cheese melt smoothly, without making it runny.

4. Finish off the heat and let the sauce rest for about a minute with the butter and Parmesan in. Stirring off heat keeps the cheese from getting grainy and gives a silkier texture. If it gets too thick, add tiny splashes of hot water till it coats the pasta nicely.

The BEST Creamy Gochujang Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just made this 1-pot gochujang pasta and honestly this Spicy Pasta is outrageously creamy, blisteringly saucy, and nails the sweet-salty-umami balance so dinner is effortless.

Servings

servings

Calories

566

kcal

Equipment: 1. Large deep skillet or wide pot (big enough to hold 8 oz pasta and the liquid)
2. Measuring cups (1 cup) and measuring spoons (tablespoon)
3. Whisk (to dissolve the gochujang and blend the sauce)
4. Wooden spoon or heatproof spatula (for stirring while cooking)
5. Tongs or pasta fork (to help lift and serve the noodles)
6. Fine grater (for the Parmesan)
7. Small bowl or cup (to soften butter or hold extra liquid)
8. Oven mitts or a kitchen towel (for handling hot cookware)

Ingredients

8 oz spaghetti or linguine
3 tbsp gochujang (Korean red pepper paste)
1 cup heavy cream
1 cup chicken or vegetable broth
2 tbsp unsalted butter, room temp
1/2 cup finely grated Parmesan cheese
1 tbsp soy sauce
1 tbsp brown sugar

Directions

In a large deep skillet or wide pot, combine 1 cup chicken or vegetable broth, 1 cup heavy cream, 3 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp brown sugar; whisk until the gochujang is mostly dissolved and the mixture looks even.
Add 8 oz spaghetti or linguine to the pot, breaking the pasta in half if it helps it fit; make sure the pasta is mostly submerged in the liquid.
Bring the pot to a rolling boil over medium-high heat, then reduce to medium-low so it simmers gently; stir every 1 to 2 minutes to keep the pasta from sticking together or to the bottom.
Cook the pasta in the sauce, uncovered, about 8 to 10 minutes, or until the pasta is al dente and the sauce has thickened; if the sauce reduces too fast before the pasta is tender, add a few tablespoons of hot water or broth.
Once the pasta is al dente and the sauce is glossy and slightly thick, remove the pot from the heat.
Stir in 2 tbsp unsalted butter (room temp) until melted and incorporated; this helps make the sauce silky.
Add 1/2 cup finely grated Parmesan cheese and stir vigorously to melt it into the sauce, creating a creamy, cohesive coating on the pasta; if the sauce seems too thick, loosen with a splash of hot water or broth.
Taste and adjust seasoning: add a pinch of salt if needed or a tiny extra drizzle of soy sauce for more umami; you can also add a little more brown sugar if you want it sweeter.
Let the pasta rest in the warm pot for 1 minute so the flavors meld and the sauce clings even better.
Serve immediately, twirling the noodles into bowls so each forkful gets plenty of saucy goodness. Enjoy while hot.

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.