Creamy Korean Gochujang Pasta (Printable Version)

Bold Korean flavors in a silky pasta dish ready in 15 minutes. Gochujang delivers spicy umami depth without heavy cream.

# Ingredients:

→ Pasta

01 - 340 g pasta (penne, fusilli, or pasta of choice)
02 - Salt, for boiling water

→ Gochujang Sauce

03 - 240 ml milk (dairy or unsweetened plant-based)
04 - 1½ tbsp cornstarch
05 - 3 tbsp gochujang (mild or spicy, to taste)
06 - 1 tbsp soy sauce
07 - ½ tsp sugar (optional)
08 - ¼ tsp freshly ground black pepper

→ For Cooking

09 - 1 tbsp butter or olive oil
10 - 1 small onion, finely diced
11 - 3 cloves garlic, minced

→ Optional Toppings

12 - Chopped green onions
13 - Toasted sesame seeds
14 - Grated parmesan or vegan parmesan

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente, about 1-2 minutes less than package instructions. Reserve ½ cup pasta water, then drain.
02 - In a bowl, whisk together milk, cornstarch, gochujang, soy sauce, sugar (if using), and black pepper until well combined. Set aside.
03 - Heat butter (or oil) in a large pan over medium heat. Add diced onion and cook for 3-4 minutes, until soft and translucent.
04 - Stir in minced garlic and cook for 30-45 seconds, just until fragrant but not browned.
05 - Pour the gochujang milk mixture into the pan. Bring to a gentle simmer, stirring constantly, and cook for 2-3 minutes until the sauce thickens and becomes creamy.
06 - Add cooked pasta to the sauce and toss until evenly coated. If the sauce is too thick, add splashes of reserved pasta water until silky. Serve immediately topped with green onions, sesame seeds, or parmesan if desired.

# Notes:

01 - Adjust the spice level by using more or less gochujang according to taste preferences.
02 - Don't overcook the pasta as it continues cooking slightly in the sauce.
03 - If sauce becomes too thick, thin with reserved pasta water or additional milk.
04 - This dish is best served fresh as the sauce thickens considerably as it cools.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Go Back