This gochujang pasta is ultra creamy with just the right amount of heat. If you want to showcase the rich, complex flavors of Korean fermented chili paste, this is the recipe for you! The velvety texture of the sauce coats each piece of pasta, delivering the perfect combination of sweetness and savory depth with a moderate kick of spicy.
Jump to:
- Reasons You'll Love This Recipe
- 🛒Ingredients
- 🙋What Is Gochujang?
- 🔁What's A Good Substitute For Gochujang?
- 👨🍳How To Make Gochujang Pasta
- 🍽️Serving Suggestions
- ❄️Storage Instructions
- 🙋Frequently Asked Questions
- Gochujang Eggplant
- You Might Also Enjoy These Vegan Pasta Recipes
- 📖 Recipe
- ❄️Storage Instructions
- Comments
Gochujang pasta is the ultimate fusion food, seamlessly marrying the bold, spicy flavors of Korean cuisine with the comforting familiarity of Italian pasta.
Boil some pasta, mix up a luscious sauce with gochujang, and toss it all together. It's minimal effort, maximum flavor. Perfect for those days when you want a tasty meal without breaking a sweat in the kitchen.
Related Recipe: Spicy Miso Pasta
Reasons You'll Love This Recipe
- If you love a good saucy pasta that comes together in no time, this is the recipe for you.
- Gochujang pasta is fusion food at its finest!
- There's only 8 ingredients in this recipe, and you can have it on the table in under 20 minutes.
🛒Ingredients
- Pasta: I used rigatoni pasta, but any pasta shape will do. Gochujang pasta is also excellent with spaghetti.
- Oil: Choose a neutral flavored oil like sunflower or canola oil.
- Onion: I used a red onion in this recipe, because it has a slightly milder flavor than yellow onions, but if a yellow onion is what you have on hand, that will work too.
- Gochujang Paste: You can find gochujang at most larger grocery stores or Asian grocery stores. If you can't find any, I've given you a gochujang substitution recipe below.
- Coconut Milk: Since everyone asks this, I'll just let you know here - your pasta sauce will not taste like coconuts. Coconut milk is a great vegan base for creamy pasta dishes. You can see it in action here: Cajun Coconut Milk Pasta Sauce.
- Soy Sauce: Soy sauce adds a touch of umami to this recipe. You could also use tamari if you're looking for a gluten free sauce.
- Maple Syrup: Maple syrup adds just the right touch of sweetness to balance out the spiciness of the gochujang.
- Rice Vinegar: Adds a little background "twang."
- Garlic: Garlic stretches all the other flavors. Be sure not to burn it, or it will taste bitter.
🙋What Is Gochujang?
Gochujang is a Korean fermented red chili paste that's widely used in Korean cuisine. It's known for its sweet, savory, and spicy flavor profile, as well as its thick, sticky consistency. Gochujang is made from chili powder, glutinous rice, fermented soybeans, and salt.
You can typically find gochujang in Asian grocery stores or well-stocked international sections of larger supermarkets. It may come in different varieties, including mild and hot, so you can choose the level of spiciness that suits your taste.
If you don't have access to a local Asian grocery store, you can also purchase gochujang online from various retailers or specialized Asian food websites. Look for reputable brands to ensure the authenticity and quality of the product. Keep in mind that the flavor and heat level can vary between brands, so you may want to experiment with different ones to find your favorite.
🔁What's A Good Substitute For Gochujang?
If you can't find gochujang, you can substitute it with a mixture of other ingredients to replicate its sweet, spicy, umami flavor. Here's a simple substitute for gochujang:
Ingredients:
- 1 tablespoon red pepper flakes
- 1 tablespoon soy sauce
- 1 tablespoon sugar or maple syrup
- 1 teaspoon miso paste (optional, for added depth of flavor)
- 1 teaspoon sesame oil
Instructions:
- Mix the red pepper flakes, soy sauce, sugar or maple syrup, miso paste (if using), and sesame oil in a bowl.
- Adjust the quantities to achieve the desired level of spiciness, sweetness, and saltiness.
- Use this mixture as a substitute for gochujang in your recipe.
Keep in mind that gochujang has a unique fermented flavor, and while this substitute won't be identical, it should provide a good balance of heat, sweetness, and umami. Adjust the ratios to suit your taste preferences.
👨🍳How To Make Gochujang Pasta
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pan or wok, heat oil over medium heat. Add chopped onion and garlic, sauté until softened.
- In a small bowl, mix together gochujang, soy sauce, maple syrup (or agave nectar), and rice vinegar. Set aside.
- Pour the coconut milk into the pan. Bring it to a gentle simmer.
- Add the gochujang sauce to the coconut milk, stirring well to combine. Let the sauce simmer until it's thickened. If you want an even thicker sauce, simply add a cornstarch slurry of ½ tablespoons cornstarch mixed with 1 tablespoon of water.
- Add the cooked pasta to the pan, tossing everything together until the pasta is well coated with the creamy sauce.
- Serve the creamy gochujang pasta in bowls, garnished with chopped green onions or parsley.
🍽️Serving Suggestions
- Try my easy to make Korean cucumber salad with Gochujang Pasta.
- Gochujang pasta would be great served with a side of homemade kimchi.
- Anything pickled is lovely with this dish. Try these pickled carrots and daikons.
- Mop of all the saucy flavors with this easy to make Turkish flatbread.
- Have a Korean feast complete with vegan Korean pancakes.
❄️Storage Instructions
Refrigerator Storage
- Allow the gochujang pasta to cool to room temperature before storing. Transfer the pasta to an airtight container, and store in the refrigerator. Gochujang pasta can typically last for 3-5 days when refrigerated.
Freezer Storage
- Ensure that the gochujang pasta is completely cooled before freezing. If you plan to freeze in portions, divide the pasta into meal-sized servings in airtight freezer bags or containers. This makes it easier to thaw only what you need. Gochujang pasta can be stored in the freezer for 1-2 months.
Reheating
- Transfer the frozen pasta to the refrigerator and allow it to thaw overnight.
- Reheat the thawed pasta on the stovetop over low to medium heat, stirring occasionally until it's heated through.
🙋Frequently Asked Questions
Gochujang is a Korean fermented chili paste that has a unique blend of flavors. It's characterized by a sweet, savory profile with a deep, umami-rich taste. The paste also carries a moderate level of heat, making it a versatile condiment that adds complexity and depth to dishes.
Yes, gochujang is generally less spicy than sriracha. Gochujang has a milder, well-rounded heat that comes from fermented red chili peppers, whereas sriracha tends to be hotter with a more immediate and intense spiciness. The two sauces also differ in flavor profiles, with gochujang offering a sweet and savory depth due to its fermentation process, while sriracha is known for its garlic and tangy chili flavor.
The heat level of gochujang can vary, but in general, it is considered moderately spicy. On the Scoville Heat Scale, which measures the spiciness or heat of chili peppers and hot sauces, gochujang typically ranges from around 1,000 to 8,000 Scoville Heat Units (SHU). This places it in the same heat range as jalapeño peppers. The fermentation process of gochujang not only contributes to its unique flavor but also helps mellow out the heat compared to some other chili products.
love Gochujang?
Gochujang Eggplant
Tender, melt-in-your-mouth eggplant with spicy, tangy gochujang. This recipe is a real winner!
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📖 Recipe
Gochujang Pasta
Ingredients
- 8 ounces pasta I used rigatoni
- 2 tablespoons sunflower oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons gochujang Korean red pepper paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon rice vinegar
- 1 cup coconut milk
- green onion chopped, for garnish
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large pan or wok, heat oil over medium heat. Add chopped onion and garlic, sauté until softened.
- In a small bowl, mix together gochujang, soy sauce, maple syrup (or agave nectar), and rice vinegar. Set aside.
- Pour the coconut milk into the pan. Bring it to a gentle simmer.
- Add the gochujang sauce to the coconut milk, stirring well to combine. Let the sauce simmer until it's thickened. If you want an even thicker sauce, simply add a cornstarch slurry of ½ tablespoons cornstarch mixed with 1 tablespoon of water.
- Add the cooked pasta to the pan, tossing everything together until the pasta is well coated with the creamy sauce.
- Serve the creamy gochujang pasta in bowls, garnished with chopped green onions or parsley.
Notes
❄️Storage Instructions
Refrigerator Storage
- Allow the gochujang pasta to cool to room temperature before storing. Transfer the pasta to an airtight container, and store in the refrigerator. Gochujang pasta can typically last for 3-5 days when refrigerated.
Freezer Storage
- Ensure that the gochujang pasta is completely cooled before freezing. If you plan to freeze in portions, divide the pasta into meal-sized servings in airtight freezer bags or containers. This makes it easier to thaw only what you need. Gochujang pasta can be stored in the freezer for 1-2 months.
Reheating
- Transfer the frozen pasta to the refrigerator and allow it to thaw overnight.
- Reheat the thawed pasta on the stovetop over low to medium heat, stirring occasionally until it's heated through.
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