Gochujang pasta
Gochujang pasta fuses the deep, fermented heat of Korean gochujang with the comfort of Italian pasta. Garlic, onion, and tomatoes simmer in butter before meeting a velvety cream sauce infused with fiery gochujang and a zing of lime. Fresh basil keeps it light, while roasted pumpkin seeds add a pleasant crunch. Bold and packed with umami, this recipe is ideal for anyone craving a familiar favourite with a playful twist.
Ingredients
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Garlic cloves
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3 |
|---|---|
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Red onion
|
1 |
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Tomatoes
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250 g |
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Butter
|
2 tbsp |
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Gochujang
|
50 ml |
|
Chilli flakes
|
½ tsp |
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Cooking cream
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250 ml |
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Lime fruit, finely grated zest and squeezed juice
|
1 |
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Salt
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1 tsp |
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Spaghetti, preferably whole wheat
|
400 g |
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Fresh basil
|
30 g |
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Pumpkin seeds, roasted
|
100 ml |
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Matured cheese
|
100 g |
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Select the right chilli paste
Gochujang is available in different spice levels, typically ranging from mild to extra hot. Standard gochujang has moderate heat with a deep, fermented umami flavour and a slight sweetness that rounds out the spice. Mild versions focus more on savoury flavour with just a little warmth, while medium to hot varieties bring a stronger kick. A medium-spiced gochujang works best for this recipe, adding heat without overpowering the other ingredients.
Adjust sauce consistency with pasta water
The starch in pasta water is key to a smooth, well-coated sauce. As the spaghetti cooks, the water absorbs the starch, which helps bind the sauce to the pasta. Instead of adding plain water, stir in small amounts of the reserved pasta water, just a couple of tablespoons at a time, until the sauce reaches the right consistency. You might not need the full amount, so add gradually and stop when the sauce coats the spaghetti evenly.
Get al dente spaghetti
Al dente means "to the tooth" in Italian and refers to pasta that is tender but still firm to the bite. To achieve the right texture, follow the cooking time on the package, but start checking a minute early. The pasta should have a slight resistance in the centre when you bite into it. Drain it just before it reaches this point, as it will continue cooking when mixed with the sauce.
FAQ: Questions about gochujang pasta
If you have questions about gochujang pasta, you have come to the right place. Check out the answers below and start cooking with confidence.
What is gochujang?
Gochujang is a Korean red chilli paste made from fermented soybeans, glutinous rice, red chilli powder, and salt. It has a thick, sticky texture with a deep, savoury flavour, along with notes of spice, sweetness, and umami. Unlike sriracha, which has a sharper, immediate heat, gochujang delivers a slow-building warmth with a richer, more complex taste.
How should I store leftover gochujang pasta?
If you have any gochujang pasta leftovers, store them in an airtight container in the fridge and eat them within 2–3 days. If possible, keep the sauce and pasta separate to prevent the pasta from soaking up too much sauce and becoming overly soft.
What is the best way to reheat gochujang pasta?
Reheat gochujang pasta in a pan over medium heat, adding a splash of pasta water to loosen the sauce and keep it creamy. Stir occasionally to prevent the spaghetti from sticking together. If you are using a microwave, add a bit of water, then heat in 30-second intervals, stirring between each until everything is hot and the sauce is smooth. Be careful not to overheat it, as the sauce can dry out or split.
Nutritional values
Nutritional value, per
2012 Kcal
| Fibre | 19.1 gram fibers |
| Protein | 83.8 gram |
| Carbohydrates | 311 gram |
| Fat | 46.1 gram |
Creamy and saucy gochujang pasta
Step up your pasta game with this creamy and spicy gochujang pasta. The silky-smooth sauce coats every spaghetti strand with deep, lingering spice. It is a little different from your usual creamy pasta but still ticks all the comforting boxes. Despite its strong flavours, it is easy to make, so you can whip up a bowl without much effort. If you have not tried gochujang in pasta before, this recipe is a great place to start.
Spicy kick from chilli paste and flakes
This pasta does not hold back on heat. Gochujang, with its deep, fermented flavour, brings a slow-building spice that lingers and adds a savoury note to the sauce. To take it up a notch, chilli flakes offer a sharper, more immediate heat that cuts through the creaminess. The combination creates a sauce that is intense and warming without being too overwhelming to the palate.
Fresh basil and zesty sour lime for added flavour
A creamy, spicy sauce needs freshness and acidity to keep it balanced, and that is where basil and lime come in. Basil brings a light, herbal note that keeps the pasta from feeling too heavy. Meanwhile, the zest and juice of lime contribute a bright, citrusy tang that effectively cuts through the heat of the chilli flakes and gochujang paste, adding a refreshing tartness.
Topped with roasted pumpkin seeds and grated cheese
Crunchy, nutty, and slightly smoky roasted pumpkin seeds add a whole new dimension to this pasta. On top of that, grated cheese melts into the warm pasta, offering a salty, smooth element that balances the heat and acidity. The final touch of creamy cheese and crunchy seeds makes this recipe even more enjoyable, so do not skip the toppings!
Korean spice meets Italian comfort
One taste of this pasta can transport you to a cosy trattoria in Rome or to a busy eatery in Seoul. Korea and Italy might be worlds apart, but in this recipe, they walk hand in hand, combining the creamy comfort of pasta with the deep, fiery kick of gochujang.
In just 30 minutes, you get a meal that feels like a cross-continental adventure, mixing intense spice with silky sauce in a way that just works. Make it for yourself, or share it with friends and take the trip together. No passport is required, just a fork and a good appetite!
If you are still hungry for more taste adventures, try our panang curry with chicken, where creamy coconut and aromatic spices create a Thai classic. Or enjoy gambas al ajillo, where sizzling prawns, garlic, and chilli bring the bold, rustic flavours of the Mediterranean. And if you are in the mood for something crispy and cheesy, baked nachos will take you straight to the heart of Tex-Mex comfort. Wherever you go next, great flavours are just a recipe away!
Put your own spin on it
Love the spice but want to change things up? There are plenty of ways to make this pasta fit your taste. If you want a heartier meal, crispy bacon or pancetta bring a salty contrast to the rich sauce, while thinly sliced beef or chicken soak up the heat of gochujang. Prawns work just as well, offering a slight sweetness to keep the spininess in check.
Mushrooms add a deep, earthy richness that complements the umami-packed sauce, while roasted red peppers bring a subtle sweetness and slightly charred aroma. Stirring in fresh spinach at the end introduces a mild, slightly bitter note that keeps the pasta from feeling too heavy. For extra crunch, sugar snap peas give a fresh, juicy bite, while shredded cabbage adds a peppery sharpness.
A good topping can round out this recipe in unexpected ways. Sprinkle toasted sesame seeds or crushed peanuts for a nutty crunch, while a drizzle of sesame oil deepens the flavour with its warm, roasted notes.
