Sweet, spicy, and creamy, this Korean-inspired gochujang pasta will be your next favorite dish! It is also easy to make, simple, and ready in under 30 minutes. A lightened-up version that can be made vegan and gluten-free.
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!
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💚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
This gochujang pasta is moderately spicy, but the spice level will hugely depend on the brand of gochujang used. If you are sensitive to spice, you can choose to use gochujang sauce instead of gochujang paste, as it tends to be milder.
Gochujang and gochugaru are two different things. The former refers to a thick fermented red chili paste, while the latter can be Korean chili flakes or chili powder. Hence, they work differently in recipes and are not interchangeable.
🍽More vegan noodle dishes
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📖 Recipe
Creamy Korean Gochujang Pasta
Ingredients
- 8 oz dried pasta use gluten-free if needed
- 1 medium shallot diced
- 3 cloves garlic minced
- ½ cup almond milk or another milk of choice
For gochujang sauce
- 2 tablespoons gochujang paste use gluten-free if needed
- 1 tablespoon maple syrup or another liquid sweetener
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
Instructions
- Start by bring a pot of water to a boil, and add a generous pinch of salt. Add pasta and cook until almost al dente. Drain and set aside.8 oz dried pasta
- In a bowl, whisk together all ingredients needed for the sauce. Set aside.2 tablespoons gochujang paste, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon cornstarch
- Heat up a tablespoon of oil in a pan over medium high. Once the pan is heated, place in shallot and cook for 2-3 minutes, or until translucent.1 medium shallot
- Add garlic in next, and saute for another minute until fragrant.3 cloves garlic
- Next, add plant milk and gochujang sauce. Bring mixture to a simmer, and add pasta in when the sauce starts thickening. Toss to coat and cook for 1-2 minutes, add a splash of almond milk if the sauce is getting too thick.½ cup almond milk
- Top it with anything to like, and serve your gochujang pasta while warm!
Notes
- 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.
- 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.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Sheldon
Can you tell me the amount of maple syrup? It's not listed in the ingredients.
Thanks!
Meesha
Sorry about that, I had just added it in the recipe card! You will need 1 teaspoon.