If you are craving a rich and flavorsome pasta dish with spice, this Korean gochujang pasta hits all the marks! This lightened-up version is creamy without the heavy cream and comes together in 15 minutes.
We especially love pairing this pasta dish with other Korean dishes such as tofu japchae or gochujang tofu.
Gochujang is one of the condiments we reach for almost daily, as it adds instant heat and umami flavor to just about anything.
If you are new to it, gochujang is a red chili paste that is a staple in Korean cooking. It is commonly used to make tteokbokki (like my vegan tteokbokki) but is also delicious in stir-fries like my gochujang fried rice or gochujang stir-fry vegetables.
This luscious gochujang pasta is the latest addition to the ever-growing list of recipes using this chili paste! It's fiery, comforting, and so easy, and is quickly becoming a weeknight regular in our kitchen.
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💚Why you will love this gochujang tofu
- A comforting and rich Korean pasta dish that will have you going back for seconds
- Fuss-free and requires minimal prep - ready in 30 minutes
- Lightened-up version that is lower in fat yet just as satisfying
- Highly customizable - adjust the spice levels and feel free to add your favorite protein or veggies! It can also be made vegan or gluten-free.
If you love creative pasta dishes, check out my tandoori pasta or silken tofu pasta sauce next!
🌶What you will need
- Pasta - I am using penne, but feel free to use any pasta you have.
- Gochujang - A Korean fermented red chili paste. Get it from groceries at the international aisle, Asian markets, or online.
- Milk - both dairy and plant-based milk will work here.
- Cornstarch - Adding cornstarch to milk thickens it, making it a great substitute for heavy cream.
✨Variations and add-ins
Make it gluten-free - Use gluten-free pasta, such as brown rice pasta or lentil pasta. You will also need to use a certified gluten-free soy sauce and gluten-free gochujang.
Vegan version - Sauté aromatics with vegan butter or olive oil (instead of butter) and use unsweetened plant-based milk (such as soy or almond) to make the gochujang pasta sauce.
Add vegetables - Green peas, steamed broccoli or cauliflower, baby spinach, and mushrooms are some great additions to this Korean pasta.
High protein - Add a protein source of choice, such as chicken, shrimp, tofu, or seitan chicken pieces, to make a more satisfying meal.
Toppings - Top your pasta off with some chopped green onion, toasted sesame seeds, or shredded parmesan cheese (or vegan parmesan) for extra texture and flavor.
🔪How to make
Step 1: Cook pasta until al dente, or about 1-2 minutes less than the package instructions. Reserve ½ cup of pasta water.
Step 2: While pasta is cooking, make the sauce. Combine all seasonings and cornstarch to make the gochujang sauce.
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Step 3: : Heat a tablespoon of butter over medium-high. Sauté the onion until translucent.
Step 4: Add garlic and fry until fragrant.
Step 5: Pour in milk and gochujang sauce. Simmer the mixture until it starts to thicken.
Step 6: Add pasta and cook until everything is hot. Add a splash of pasta water to thin the mixture if needed. Serve gochujang pasta while warm.
✔Helpful tips
- Adjust the spice level - For a less spicy dish, I recommend going with a milder gochujang. To bump up the heat, use up to 4 tablespoons of gochujang and optionally, add a generous pinch of gochugaru (Korean red chili flakes)
- Slightly undercook pasta - Pasta should be cooked until al dente, as it will continue to cook in the sauce. Overcooking might lead to mushy pasta.
- Reserve some pasta water - it can be used to thin out the gochujang pasta sauce if it becomes too thick.
- Enjoy while warm - Gochujang pasta tends to become thicker the longer it sits; hence, it is best enjoyed hot. To revive thickened sauce, add a splash of water or milk, and heat it before serving.
🍽️How to serve
Serve it with a side of vegetables such as braised celery, soy sauce green beans, or a side salad like my cucumber tomato corn salad. Soups like my vegan kimchi stew also pair beautifully with this recipe.
To add more protein, serve it with your favorite cooked protein. I like serving it with homemade vegan steak or soy sauce tofu.
❄Storing instructions
Fridge - Pasta can be refrigerated in an airtight container for up to 3 days.
Freezer - Freeze leftovers for up to 3 months. Portion out using freezer bags or containers before freezing.
Reheating - You can reheat gochujang pasta in the microwave at 30-second intervals, or on the stove. If needed, add a splash of water or milk to thin the sauce.
❔Commonly asked questions
This gochujang pasta is moderately spicy, but you can adjust the spice level to your preference. To make it spicier, add more gochujang. You can also add some gochugaru (Korean red chili flakes) or red pepper flakes to bump up the spice levels further.
To make it milder, go for a mild gochujang. It is not recommended to reduce the amount of gochujang, since it is the main flavor of this dish.
Gochujang paste and gochujang sauce are not interchangeable.
Gochujang paste, also known as Korean red chili paste, is a thick, concentrated condiment that is spicy, umami, and slightly sweet.
Gochujang sauce is the 'diluted' version of gochujang paste, containing extra ingredients such as vinegar, soy sauce, sweetener, and sesame oil.
If the paste is substituted with gochujang sauce, it will result in a much less flavorsome dish.
Not all gochujang is gluten-free, as barley malt, which contains gluten, can be added to some of the gochujang paste. Read the ingredient label before purchasing or opt for a gochujang labelled 'gluten-free' on the packaging.
📖 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
Cooking the pasta
- 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
- Add pasta and cook until almost al dente. Reserve ½ cup of pasta water, before draining the pasta.
Making the gochujang sauce
- While the pasta is cooking, make the sauce.2 tablespoons gochujang paste, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon cornstarch
- In a bowl, whisk together all ingredients needed for the sauce. Set aside.
- 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.½ cup almond milk
- Toss to coat and cook for 1-2 minutes, add a splash of pasta water if the sauce is getting too thick.
- Top it with anything to like, and serve your gochujang pasta while warm!
Notes
- Adjust the spice level - For a less spicy dish, I recommend going with a milder gochujang. To bump up the heat, use up to 4 tablespoons of gochujang and optionally, add a generous pinch of gochugaru (Korean red chili flakes)
- Slightly undercook pasta - Pasta should be cooked until al dente, as it will continue to cook in the sauce. Overcooking might lead to mushy pasta.
- Reserve some pasta water - it can be used to thin out the gochujang pasta sauce if it becomes too thick.
- Enjoy while warm - Gochujang pasta tends to become thicker the longer it sits; hence, it is best enjoyed hot. To revive thickened sauce, add a splash of water or milk, and heat it before serving.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Toby says
Is this good aswell when its cold? because if so it would be perfect for school!
Jim Mee Sha says
Yes, it can be served as room temperature as well!
A says
Delicious, quick and easy!! It's spicy so be aware!! But so so good!! Will def be making this again!!
Sheldon says
Can you tell me the amount of maple syrup? It's not listed in the ingredients.
Thanks!
Meesha says
Sorry about that, I had just added it in the recipe card! You will need 1 teaspoon.