Spicy, creamy gochujang pasta blends Korean chili paste with parmesan cheese and more for pasta with a Korean twist, easy to make and ready in minutes!
Use gochujang to make homemade kimchi and tteokbokki!
Creamy Gochujang Pasta
Ready for your new favorite spicy pasta dish, my friends? This Gochujang Pasta is ready for you to take your pasta to a new level.
Gochujang pasta is a Korean spin on an Italian classic using spicy gochujang instead of tomato, a bit like a Korean-style penne alla vodka.
What You'll Love About This Recipe
- Spicy as You Want it! You'll get a nice level of spicy heat from the combination of gochujang, gochugaru, and optional spicy chilies, though you can adjust for more or less heat as desired.
- Quick and Easy to Make! This is a quick and easy dish, ready in about 15 minutes. You can start the sauce cooking as your noodles are just about done boiling, perfect for weeknight dinners.
- Customizable. You can easily add in your favorite vegetables, meats, or seafoods to round out the dish. It's also great for leftovers. Just toss them in!
Let's talk about how to make gochujang pasta, shall we?
Gochujang Pasta Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Pasta Noodles. Use penne, rigatoni, or spaghetti – works with any pasta!
- Butter. Or use olive oil or vegetable oil.
- Spicy Chilies. Optional, for an extra spicy version.
- Fresh Garlic.
- Gochujang. Gochujang is a Korean chili paste used widely in Korean cuisine.
- Gochugaru. Gochugaru is Korean chili flakes. Use red pepper flakes or paprika as a substitute.
- Heavy Creamy. Use milk as a lighter version, or half and half, or a mix of sour cream or crema with a bit of milk. Try it with coconut milk!
- Parmesan Cheese. Other cheeses work here as well. Consider feta cheese or goat cheese for a tangy flavor, or melty cheddar for a twist.
- Salt and Pepper. To taste.
- For Garnish. Extra gochugaru or chili flakes, fresh grated parmesan cheese, fresh chopped parsley or green onion.
Gochujang
It's all about the Gochujang. Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, fermented soybean powder, barley malt, and salt.
It is thick and pungent in flavor, adding a zingy depth to your dishes. It is both spicy and sweet, perfect for stir fries, noodles, soups and stews, and so much more. It is essential to Korean cuisine.
It may remind you of one of our favorites, Sriracha, though Sriracha has nothing on this glorious condiment. It is HUGE on flavor and truly makes this dish.
How to Make Gochujang Pasta - the Recipe Method
NOTE: The full recipe instructions are listed in the printable recipe card at the bottom of the post.
- Boil your pasta noodles to al dente, then drain the pasta, but reserve 1/4 cup of the starchy pasta water, which will later add thickness to your gochujang pasta sauce.
- While your cooking the pasta, cook down the chilies and garlic in butter (or oil) in a pan over medium heat, then add the gochujang and gochugaru.
- Simmer a couple minutes to develop the flavor, then stir in the heavy cream, parmesan cheese, reserved pasta water and salt and pepper to taste.
- Thicken the sauce a couple minutes at a simmer, then stir in the pasta noodles and bit more butter.
Boom! Done! Your gochujang pasta is ready to serve. Easy to make, right? It's practically done by the time your pasta is done boiling. Extra spicy for me, please!
Recipe Tips & Notes
- Add greens or other vegetables like spinach, mushroom, or shallots to round out the meal.
- Add meats or seafood for a fuller meal. It's great with pork belly, chicken, shrimp, or scallops.
- Optional Flavor Adjustments. Want More Umami? Add 1 tablespoon soy sauce, soju, or oyster sauce when adding the gochujang. Touch of Sweet? Add 1-2 teaspoons honey to balance out the spicy flavors.
Adjust the Heat
You'll get a nice level of spiciness from both the gochujang and gochugaru. For extra heat, use hot gochujang, and include spicy chilies of your choice per the recipe.
For milder gochujang pasta, use mild gochujang, and omit the spicy chili flakes and hot chilies.
Storage & Leftovers
Leftover gochujang pasta will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pan on the stove top, or gently in the microwave.
I do not recommend freezing pasta, as the pasta becomes soft and mushy.
That's it, my friends. I hope you enjoy this creamy gochujang pasta recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 207.
Ingredients Used For This Recipe
- Buy Gochujang Paste from Amazon (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Spicy Pasta Recipes
Try Some of My Other Recipes with Gochujang
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Creamy Gochujang Pasta Recipe
Ingredients
- 16 ounces pasta noodles use penne, rigatoni, or spaghetti – works with any pasta!
- 3 tablespoons butter divided (or use vegetable oil)
- 1-2 spicy chilies chopped (optional, for extra spicy)
- 5-6 cloves garlic minced
- 3 tablespoons gochujang
- 1 teaspoon gochugaru Korean chili flakes – sub with red pepper flakes or paprika
- 1 cup heavy cream or use milk for a lighter version – try it with coconut milk!
- ¼ cup pasta water reserved from boiling the pasta
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
- For garnish. Extra gochugaru or chili flakes fresh grated parmesan cheese, fresh chopped parsley or green onion
Instructions
- Bring a large pot of lightly salted water to a boil and add pasta noodles. Boil until al dente, about 8-10 minutes (check your packaging label for suggested times). Drain, but reserve ¼ cup pasta water. Reserve noodles.
- Melt 2 tablespoons butter in a large pan over medium heat and add the chopped chilies. Cook for 2-3 minutes to soften the chilies.
- Add the garlic and cook for 1 minute, stirring, until the garlic becomes fragrant.
- Stir in the gochujang and gochugaru and cook for 1-2 minutes to develop the flavor, stirring. The paste should darken a bit.
- Stir in the heavy cream, parmesan cheese, the reserved pasta water, and salt and pepper to taste. Heat, stirring, until the sauce thickens, about 2-3 minutes.
- Add the pasta noodles and remaining 1 tablespoon butter. Stir to heat through and coat all of the noodles, and melt the butter through.
- Taste and adjust for salt and pepper.
- Garnish and serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 5/2/25 to include new information, photo, and video. It was originally published on 8/26/24.
Mary Kay says
If you mentioned it, I must’ve missed it, but where do you get those big tubs of
gochujang? Affiliate link would be great.
Mike Hultquist says
Mary, yes, I have an affiliate link in the post, just above the "Storage Information". You'll see Product Recommendation.