Creamy Korean Gochujang Pasta (2024)

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!

💚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.

See Also

3 Flavors of Banana Sushi | WholefullySpicy Cucumber SaladGochujang Carbonara | Ambitious KitchenMayak Eggs (Korean Marinated Eggs) | Two Plaid Aprons

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

🍽More vegan noodle dishes

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Creamy Korean Gochujang Pasta

Meesha

Sweet, spicy, and creamy, this Korean-inspiredgochujang pastawill be your next favorite dish! It is also easy to make, simple, and ready in under 30 minutes.

Nutrition

Calories: 290kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 273mgPotassium: 248mgFiber: 2gSugar: 7gVitamin A: 132IUVitamin C: 5mgCalcium: 68mgIron: 1mg

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.