Gochujang pasta combines Korean flavors with Italian cuisine for a hearty, umami-rich dinner that you can prepare in just 20 minutes. This pasta resembles penne alla vodka, but adds a spicy kick to it. Tomato paste is replaced with Korean fermented chili paste, making the luscious creamy sauce spicy with a hint of sweetness.
If you love gochujang pasta, you would also love Gigi Hadid pasta, aka spicy vodka pasta.
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Why you’ll love Korean-style Gochujang pasta
- Seriously luxurious dish – Pasta is swimming in a luxuriously rich and creamy sauce, sure to excite your taste buds.
- Umami flavors – Gochujang, aka fermented Korean chili paste, adds punchy and complex flavors.
- Simple and easy to make.
- 20 minutes – Serve dinner in 20 minutes with this unique spicy pasta.
- Comfort food – rich and creamy with spicy tomato flavors, it’s a comfort food.
- Customize to make it your own.
Ingredients
- Pasta – any short pasta works best for gochujang pasta; it’s perfect to hold the creamy sauce. I used rigatoni. Orecchiette, penne, rigatoni, ziti, pappardelle, gemelli all works. Spaghetti can be used too.
- Gochujang (Fermented Korean Chili Paste) – There is no substitute for this. The heat levels of Gochujang paste will vary with different brands. Taste first and then adjust the amount.
- Bacon – optional, I recommend you don’t skip it.
- Prawns – Medium-sized prawns are best. Peel and devein the tail before use.
- Butter – use unsalted butter. Added for an extra dose of richness. Can be replaced with extra virgin olive oil.
- Aromats – shallot, garlic – sautéing shallots and garlic brings out their flavor. I do not recommend onion powder or garlic powder in this recipe.
- Soy sauce – Use dark soy sauce, regular, or low sodium; either will work.
- Milk – Use whole milk; it adds body to the sauce and helps make it creamy.
- Heavy cream – for a rich creamy sauce. Heavy cream or whipping cream can be used. I do not recommend half and half; the sauce won’t be as rich.
- White granular sugar – adds a hint of sweetness to the umami-flavored sauce that helps balance the spicy heat from gochujang.
- Parmesan – for the salty umami flavor. Pasta is not complete without a generous sprinkle of Parmesan cheese.
- Green onion – adds vibrant freshness to the sauce. Elevates the flavor and taste as well.
Recipe Variations
Protein – prawns can be replaced with cooked chicken. Use tofu for a vegetarian option.
Vegetables – use mushrooms, baby spinach, zucchini, bell peppers, and broccoli.
Spicy level – The heat levels of Gochujang paste will vary with different brands. Adjust the amount of gochujang based on your spice preference. Add less for a milder kick and more for an extra kick.
Korean flavors are all about umami. The spicy-sweet flavor in this creamy gochujang pasta will be an instant hit, just like this Gochujang noodles.
Step-by-Step Instructions
Step 1: Boil water in a large pot. Generously salt boiling water. Cook pasta al dente as per packet instructions.
Step 2: Reserve ½ to 1 cup pasta water and drain cooked pasta, and set aside.
Tip: Cook pasta 2-3 minutes less than mentioned package instructions.
Step 3: In a large pan, sauté the bacon cubes until browned.
Step 4: Remove browned bacon to a bowl and set aside.
Step 5: Use the bacon fat left in the pan to cook prawns. Lightly season prawns with salt and cook for 2 to 3 minutes on each side.
Step 6: Remove it to a bowl and set aside until use.
Step 7: Add butter to the pan.
Step 8: Sauté minced garlic and shallots until shallots turn translucent.
Step 9: Cook the gochujang paste briefly for 30 seconds or until fragrant.
Step 10: The paste will blend with the onions and garlic.
Step 11: Add soy sauce, milk, and heavy cream.
Step 12: Mix the sauce until the gochujang paste and cream are well combined.
Step 13: Add sugar and a pinch of salt (if needed). If the sauce is thick, adjust its consistency by adding a splash of pasta water.
Step 14: Reduce heat to low, add cooked prawns, bacon, and pasta.
Stir to combine and let it simmer for 2-3 minutes; this allows the sauce to coat the pasta evenly.
Step 15: Turn off the heat, add freshly grated Parmesan cheese, and green onions.
Step 16: Stir with gentle hands until the parmesan cheese melts and is combined with the pasta.
Serve the gochujang pasta immediately.
Best Tips
- Cook pasta 2 to 3 minutes less than the time mentioned on the packet. Remember, pasta continues to cook when added to the sauce.
- To prevent pasta from sticking together, wait until the water comes to a rapid boil before you add pasta to cook in it. Also, stir once or twice while it cooks.
- Short pasta is best as it holds the creamy sauce.
- Salt water well. Always cook pasta in salted water.
- Reserve pasta water. Pasta water helps glue the pasta to the sauce and adjusts the consistency if the sauce thickens.
- Season to taste. There’s nothing worse than under-seasoned pasta; always season to suit your taste.
- Grate your cheese. Always buy block cheese and grate it fresh. Pre-grated cheese is usually mixed with chemicals to keep it from sticking, which will alter the taste of the dish. Pre-grated cheese doesn’t melt very well.
- Heavy cream makes the sauce rich and luxurious. You can substitute with whipping cream; I don’t recommend half and half or whole milk in this recipe. It will make the sauce light and lack richness.
Storage and Reheating
Any leftover gochujang pasta can be stored in an airtight container in the refrigerator for 3-5 days.
Reheat
Microwave – transfer Korean Gochujang pasta to a microwave-safe bowl, cover, and heat on low heat for a few seconds. Stir the pasta with milk or water if the pasta turns dry.
Stovetop – heat pasta in a skillet on the stovetop with a splash of milk or water until hot.
Recipe FAQs
There is no substitute for this.
Any short pasta will work; it’s perfect to hold the sauce. I used rigatoni. Orecchiette, penne, rigatoni, ziti, pappardelle, gemelli all works. Spaghetti can be used too.
Gochujang is a fermented Korean chili paste that has a strong and pungent taste with a spicy kick but with a hint of sweetness to it.
It has a punch but not an overpowering one. The fermented chili pasta has a strong, pungent flavor with a kick; the cream and milk in the sauce balance some of the spicy kick, making it a well-balanced pasta.
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📋The Best Creamy Gochujang Pasta
Ingredients
- 8 ounces of pasta Rigatoni, orecchiette, shell, or spaghetti
- 3 Bacon strips cut into cubes
- 1 cup prawns peeled and deveined
- 2 tablespoons butter unsalted
- 4 cloves garlic minced
- ½ cup shallots diced
- 3 tablespoons gochujang paste
- ½ tablespoon soy sauce low sodium
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 teaspoon granular white sugar
- Salt to taste
- ¼ cup Parmesan cheese
- 2 tablespoons green onion
Instructions
- Boil water in a large pot. Generously salt boiling water. Cook pasta al dente as per packet instructions. Reserve ½ to 1 cup pasta water and drain cooked pasta, and set aside.
- Tip: Cook pasta 2-3 minutes less than mentioned package instructions.
- In a large pan, sauté the bacon cubes until browned. Remove browned bacon to a bowl and set aside.
- Use bacon fat left in the pan to cook prawns. Lightly season prawns with salt and cook for 2 to 3 minutes on each side. Remove it to a bowl and set aside until use.
- Add butter to the pan. Sauté minced garlic and shallots until shallots turn translucent.
- Cook the gochujang paste briefly for 30 seconds or until fragrant.
- Add soy sauce, milk, and heavy cream. Mix the sauce until the gochujang paste and cream are well combined.
- If the sauce is thick, adjust its consistency by adding a splash of pasta water.
- Add sugar and a pinch of salt (if needed).
- Reduce heat to low, add cooked prawns, bacon, and pasta.
- Stir to combine and let it simmer for 2-3 minutes; this allows the sauce to coat the pasta evenly.
- Turn off the heat, add freshly grated Parmesan cheese, and green onions.
- Stir with gentle hands until the parmesan cheese melts and is combined with the pasta.
- Serve immediately.
Video
Notes
- I always cook pasta 2 to 3 minutes less than the time mentioned on the packet. Remember, pasta gets cooked again in the sauce.
- To prevent pasta from sticking together, wait until the water comes to a rapid boil before you add pasta to cook in it. Also, stir once or twice while it cooks.
- Short pasta is best as it holds the creamy sauce.
- Salt water well. Always cook pasta in salted water.
- Reserve pasta water. Pasta water helps glue the pasta to the sauce and adjusts the consistency if the sauce thickens.
- Season to taste. There’s nothing worse than under-seasoned pasta; always season to suit your taste.
- Grate your cheese. Always buy block cheese and grate it fresh. Pre-grated cheese is usually mixed with chemicals to keep it from sticking, which will alter the taste of the dish. Pre-grated cheese doesn’t melt very well.
- Heavy cream makes the sauce rich and luxurious. You can substitute with whipping cream; I don’t recommend half and half or whole milk in this recipe. It will make the sauce light and lack richness.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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