Creamy Gochujang Pasta is the quick dinner to make when you want something comforting with a little more going on. A silky sauce of Korean gochujang, garlic, cream and Parmesan coats every strand of pasta, bringing together savoury, spicy and slightly sweet flavours in one seriously good bowl.
Best of all, it can be on the table in around 15 minutes. Gochujang does most of the hard work, bringing chilli heat alongside the deep, fermented flavour that makes this Korean chilli paste such a useful ingredient to keep in the cupboard. Combined with cream and Parmesan, it creates a rich, glossy pasta sauce with just enough heat to cut through the richness.
At Infusions4chefs, we love recipes that introduce an ingredient in a way that feels instantly familiar. This is a great place to start with gochujang: easy enough for a midweek dinner, but different enough from your usual creamy pasta to become one you'll want to make again.
Why This Recipe Works
This creamy gochujang pasta delivers plenty of flavour from a relatively short ingredient list.
- Gochujang brings chilli heat, sweetness and deep savoury flavour.
- Cooking the gochujang briefly in butter helps develop its flavour before the cream is added.
- Double cream mellows the heat and creates a silky sauce.
- Parmesan adds saltiness, richness and extra umami.
- Starchy pasta water helps the sauce emulsify and cling to the pasta.
- Garlic adds another savoury layer without overpowering the gochujang.
- The whole dish can be ready in around 15 minutes.
It's everything you want from an easy pasta recipe: quick, creamy, comforting and packed with flavour.
Creamy Gochujang Pasta Recipe
Serves 4 | Prep Time 5 minutes | Cook Time 10 minutes
Ingredients
- 400g spaghetti, linguine or your favourite pasta
- 30g unsalted butter
- 3 garlic cloves, finely chopped
- 2–3 tbsp gochujang paste
- 200ml double cream
- 60g Parmesan, finely grated, plus extra to serve
- 100–150ml reserved pasta water
- 2 spring onions, finely sliced
- 1 tsp sesame seeds
- Freshly cracked black pepper
Method
- Bring a large pan of generously salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.
- Before draining, scoop out a mugful of the starchy pasta cooking water. Drain the pasta and set aside.
- While the pasta cooks, melt the butter in a large frying pan over a medium-low heat. Add the garlic and cook for around 30 seconds until fragrant, taking care not to let it brown.
- Add 2 tablespoons of gochujang and cook for another minute, stirring it through the butter. Cooking the paste briefly helps develop its rich, savoury flavour.
- Pour in the double cream and stir until the gochujang has completely incorporated. Bring to a gentle simmer and cook for 1–2 minutes.
- Reduce the heat and add the grated Parmesan, stirring until melted into the sauce.
- Add the drained pasta directly to the pan along with around 100ml of the reserved pasta water. Toss everything together vigorously until the sauce becomes glossy and coats the pasta. Add a little more pasta water if needed.
- Taste and add the remaining gochujang if you would like more heat. Finish with plenty of freshly cracked black pepper.
- Divide between bowls and scatter over the sliced spring onions, sesame seeds and a little extra Parmesan. Serve immediately.
Ways to Make Creamy Gochujang Pasta Your Own
Once you've got the basic gochujang pasta sauce, it's an easy recipe to adapt.
- Add crispy pancetta or bacon for extra savoury flavour.
- Top with a crispy fried egg for a quick, satisfying dinner.
- Stir through wilted spinach or tenderstem broccoli.
- Add shredded roast chicken for a more substantial meal.
- Fry mushrooms until deeply golden before adding the garlic.
- Finish with crispy chilli oil for an extra hit of heat and texture.
- Add prawns for a quick gochujang seafood pasta.
Recommended Ingredient Pairings
Korean Pantry Favourites
Pasta Night Essentials
What Else Can You Make with Gochujang?
Once you've opened a tub of gochujang, there are plenty of reasons to keep reaching for it.
- Brush it over chicken before roasting or air frying.
- Mix with soy sauce, sesame oil and a little honey for a quick marinade.
- Stir into mayonnaise for spicy gochujang mayo.
- Add a spoonful to fried rice or noodles.
- Use it to glaze salmon before roasting.
- Stir into soups and broths for extra depth and chilli heat.
- Mix into a dressing for roasted vegetables.
- Use it as the base for sticky Korean-inspired chicken wings.
FAQs
What is gochujang?
Gochujang is a Korean fermented chilli paste traditionally made using ingredients including red chilli powder, fermented soybean and rice. It has a distinctive combination of spicy, savoury and subtly sweet flavours, giving it considerably more depth than a straightforward chilli sauce.
What does gochujang pasta taste like?
Gochujang pasta is creamy, savoury and gently sweet with a warming chilli heat. The fermented flavour of the gochujang adds depth, while cream and Parmesan soften the spice and create a rich, balanced sauce.
How much gochujang should I use in pasta?
For four portions, 2 tablespoons is a good starting point. Different gochujang pastes vary in strength, so taste the sauce before adding more. Use 3 tablespoons if you prefer a stronger chilli flavour.
Why should I save pasta water for the sauce?
Pasta cooking water contains starch released by the pasta as it cooks. Adding some to the pan helps loosen the sauce while encouraging the fat, cheese and liquid to come together into a glossy sauce that coats the pasta.
What pasta shape works best with creamy gochujang sauce?
Spaghetti and linguine work particularly well because the creamy sauce coats the long strands, but rigatoni, fusilli and penne are also good choices. Shapes with ridges and grooves are particularly useful for catching plenty of sauce.
Creamy Gochujang Pasta is proof that a handful of good ingredients can completely change pasta night. Keep gochujang in the cupboard and this spicy, creamy 15-minute dinner is never far away.