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Gochujang Pasta Recipe

Gochujang Pasta Recipe

Gochujang Pasta is a fusion dish that combines the best of Italian and Korean cuisines. Tender al dente noodles are coated in a creamy, umami-rich sauce that’s cheesy, garlicky, sweet, and a bit spicy. This dish is reminiscent of a spicy vodka sauce but with a unique depth of flavor from the gochujang paste.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine korean
Servings 5
Calories 313 kcal

Ingredients
  

  • 8.8 oz Gluten-free paccheri or rigatoni
  • 1 oz Garlic clove thinly sliced (6 large)
  • 1 oz Shallot finely chopped
  • 10 oz White button mushrooms or cremini sliced
  • 3 tbsp Olive oil
  • 2 pinches Coarse sea salt or more to taste
  • 2-3 tbsp Gochujang paste store-bought is fine
  • 1 cup Half-and-half heavy cream, or dairy-free creamer
  • 1 tbsp Butter
  • Grated parmesan cheese or cashew parmesan cheese for sprinkling
  • Chopped chive or parsley for garnish

Instructions
 

  • Bring a large pot of water to a boil. Salt the water and cook the noodles to al dente following package instructions.
  • While the pasta cooks, prepare the garlic, shallot, and mushrooms.
  • Preheat a large skillet over medium heat. Add 2 tbsp olive oil, garlic, shallot, and a pinch of salt. Sauté for 15 seconds.
  • Add mushrooms, 1 tbsp olive oil, and another pinch of salt. Sauté until the mushrooms soften slightly, about 3 minutes.
  • Push the mushrooms to the side of the pan and add the gochujang paste to the center. Stir and sauté for 10 seconds to release the aroma.
  • Add the cream and stir with a wooden spoon until the paste and cream are fully incorporated, about 1 minute. Turn off the heat if the noodles are not yet ready to prevent the sauce from over-reducing.
  • Once the noodles are cooked to al dente, drain them and reserve ¼ cup of noodle water. Add the pasta to the pan, stir, and coat with the sauce for 30 seconds.
  • Add the butter, continue to stir, and allow it to melt. The butter will make the noodles shiny and the sauce thicker and glossier in about 3 minutes. If the sauce feels dry, add the reserved noodle water.
  • Transfer the pasta to a large serving plate. Sprinkle with parmesan and chives. Serve hot or warm.

Notes

  • You can use any pasta you prefer—spaghetti, rigatoni, rotini, or penne- and all work well.
  • Boil the noodles to al dente – we finish cooking them in the pan, so don’t overcook them.
 
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