Creamy Korean Gochujang Pasta

Gochujang is one of my favorite condiments to work with! I have already made gochujang tofu and gochujang stir-fry vegetables in the past, and this gochujang pasta is my latest creation! 

This lightened-up version of gochujang pasta uses milk and cornstarch instead of heavy cream and butter to thicken. The result? An equally delicious dish yet is much lower in fat and calories!

💚Why you will love this recipe 

• Features chewy pasta cooked in a rich, flavorful gochujang sauce 
• Simple and easy to prepare 
• A lightened-up version that is healthier yet filling and satisfying - we will be using milk instead of heavy cream
• Highly customizable - feel free to add tofu, veggies, etc., to this dish! 

🤔What is gochujang 

Gochujang is a fermented chili paste made primarily from fermented soy beans, glutinous rice, Korean red chili flakes, and other seasonings. Its taste can be described as umami, savory, and spicy with a hint of sweetness. This Korean chili paste is a popular condiment in Korean cooking and can be used in soups, sauces, and even as a marinade. 

You can find it in most well-stocked groceries, usually in the international food aisle. They can also be found in Korean markets or Asian grocery stores. I typically get my gochujang online through Amazon. 

🌶What you will need 

📃Ingredients notes and substitutions 

• Pasta - feel free to use any type and shape of pasta. Use gluten-free ones to make this recipe gluten-free.
• Milk - I am using soy milk here, but you could use any other type of unsweetened plant-based milk. Regular dairy milk will work as well. 
• Maple syrup - Can be substituted with other sweeteners, like table sugar, coconut sugar, agave syrup, or even honey if not vegan. 
• Soy sauce - Tamari and shoyu can be used in place. Use certified gluten-free ones if needed. 

🔪How to make 

Start by bringing a pot of water to a boil. Add a generous pinch of salt, and cook pasta until they are almost al dente. Drain and set them aside for later use. 

Make gochujang sauce by combining all ingredients needed. 

Heat a tablespoon of neutral-tasting oil over medium-high. Once the pan is heated, place in onion and cook until translucent. Add garlic and saute for another minute. 

Pour in milk and gochujang sauce, and bring the mixture to a simmer. Once the sauce starts to thicken, add the pasta. Toss to coat and cook for 1-2 minutes to allow the pasta to absorb the flavors. 

Serve and enjoy your gochujang pasta while warm! 

✔Helpful tips 

• Slightly undercook the pasta as it will continue to cook in the sauce. 
• This gochujang pasta will get sticky and thicker as it sits. To fix that, reheat the pasta, and add a splash of water or milk to thin it. 
• Gluten-free - This recipe can be easily modified to be gluten-free! Use a certified gluten-free gochujang (I recommend using this Sempio brand), and opt for gluten-free pasta. Do also check if the soy sauce used is certified gluten-free. 

✨Variations and add-ins 

• Protein source - Pan-fried tofu, chunks of vegan chicken breast, veggie ground, or even ground chicken or beef works excellently in this recipe. 
• Vegetables - Steamed broccoli, cauliflower or green beans, peas, frozen veggie mix, and baby spinach are some veg that is great to add in. I highly recommend doubling the milk and ingredients for gochujang sauce if you add a significant amount of veggies. 
• Pasta - You can substitute pasta with any spaghetti or noodles. I especially love using Asian noodles like ramen, soba, or udon. 
• Spicier - If you have a high spice tolerance, I dare you to add a heaping teaspoon of gochugaru, or Korean red chili flakes! You could also do sriracha or hot sauce. 
• Toppings - Jazz up your gochujang pasta by adding some chopped herbs (cilantro, parsley, green onion), toasted sesame seeds, or red pepper flakes. 

❄Storing instructions 

Fridge - Leftover pasta can be refrigerated in an airtight container for 3-4 days. 

Freezer - This gochujang pasta is freezable too! I highly recommend portioning them out using freezer bags or containers so you will only be taking out the amount you need. They stay well frozen for up to a month. 

Reheating - If reheating from frozen, let pasta thaw overnight in the fridge the night before. You can heat them in a microwave or on the stove, adding a splash of water to thin the sauce out. 

❔Commonly asked questions

🍽More vegan noodle dishes

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