I love how rich and comforting this gochujang pasta is while still feeling exciting and bold. The creamy sauce has a deep umami flavor from gochujang, balanced with just enough heat and a subtle sweetness. I often make this when I want something quick, satisfying, and a little different from my usual pasta routine, especially since it comes together so easily in under 20 minutes.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers big flavor with minimal effort. The sauce turns out silky and smooth every time, and it coats the pasta perfectly. I also appreciate how adaptable it is, since I can adjust the spice level or add extra ingredients depending on my mood or what I have available in my kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz dried pasta
6 cloves garlic, minced
1 medium shallot, diced
3 tablespoons unsalted butter
2 ½ tablespoons gochujang
1 ¼ cups heavy cream
1 tablespoon oyster sauce
⅓ cup freshly grated parmesan cheese
½ cup reserved pasta water, plus more if needed
chopped chives for garnish
Directions
I begin by bringing a large pot of salted water to a boil and cooking the pasta until al dente. Before draining, I reserve about half a cup of the pasta water and set it aside.
In a large skillet over medium-low heat, I melt the butter and add the garlic and shallot. I sauté them gently until they become fragrant and lightly golden, making sure they do not burn. I then stir in the gochujang and let it cook briefly so the flavor deepens and the heat softens.
Next, I pour in the heavy cream and oyster sauce, stirring until the mixture thickens into a smooth, creamy sauce. I add the cooked pasta directly to the skillet along with the parmesan cheese and some of the reserved pasta water. I mix everything together until the pasta is fully coated and the sauce reaches a creamy consistency. I finish the dish with chopped chives and extra parmesan before serving.
Servings And Timing
This recipe makes about 4 servings.
Preparation time is approximately 5 minutes, cooking time is around 15 minutes, and total time is about 20 minutes.
Variations
I like adding vegetables such as mushrooms, bell peppers, zucchini, or kale to make the dish more balanced. When I want extra protein, I usually add chicken, shrimp, or tofu. If I am craving more heat, I increase the amount of gochujang or add a pinch of gochugaru.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm the pasta gently on the stovetop over low heat with a splash of water or milk to loosen the sauce. I also reheat it in the microwave, covered, stirring halfway through to keep the sauce smooth.
FAQs
How Spicy Is This Gochujang Pasta?
I find it moderately spicy, but the cream mellows the heat nicely. I can always adjust the spice by adding more or less gochujang.
Can I Use A Different Type Of Pasta?
I have made this recipe with many pasta shapes, and they all work well as long as they can hold the creamy sauce.
Can I Make The Sauce Thinner?
If the sauce feels too thick, I simply add more reserved pasta water a little at a time until it reaches my preferred consistency.
Is This Recipe Good For Meal Prep?
I think it works well for meal prep, especially when reheated gently with a bit of added liquid to refresh the sauce.
Can I Make This Less Rich?
When I want a lighter version, I reduce the amount of cream slightly and add extra pasta water to keep the sauce smooth.
Conclusion
This gochujang pasta is one of my favorite comfort meals because it combines bold flavor with a creamy, satisfying texture. I love how quick it is to prepare and how easy it is to customize. It’s a recipe I return to whenever I want a cozy meal with a little extra depth and spice.
Gochujang pasta is a bold and creamy fusion dish that combines the deep, spicy-sweet flavor of Korean chili paste with a rich parmesan cream sauce. It’s quick, comforting, and perfect for weeknight meals.
Total Time:20 minutes
Yield:4 servings
Ingredients
8 oz dried pasta
6 cloves garlic, minced
1 medium shallot, diced
3 tablespoons unsalted butter
2 ½ tablespoons gochujang
1 ¼ cups heavy cream
1 tablespoon oyster sauce
⅓ cup freshly grated parmesan cheese
½ cup reserved pasta water, plus more if needed
chopped chives for garnish
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup of the pasta water before draining.
In a large skillet over medium-low heat, melt the butter. Add garlic and shallot and sauté until fragrant and lightly golden, about 2–3 minutes.
Stir in gochujang and cook for 1 minute to deepen the flavor.
Pour in the heavy cream and oyster sauce, stirring until the sauce thickens and becomes smooth.
Add the cooked pasta, parmesan cheese, and a splash of reserved pasta water. Toss to coat, adding more pasta water as needed to reach desired consistency.
Serve immediately, topped with chopped chives and extra parmesan if desired.
Notes
Add more gochujang or gochugaru if you prefer a spicier dish.
To lighten the dish, use less cream and more reserved pasta water.
Customize by adding vegetables or proteins like chicken, shrimp, or tofu.
Great for meal prep—just reheat with a splash of water or milk to loosen the sauce.
