Gochujang Pasta recipe
Gochujang Pasta recipe
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Gochujang Pasta recipe
This Gochujang Pasta recipe is a bold and flavorful fusion dish that combines the creaminess of pasta with the deep, spicy, and slightly sweet flavors of Korean gochujang. If you love Korean food and pasta, this easy to make dish will surely become a favorite in your weeknight dinner rotation. With a rich, savory sauce and just the right amount of heat, this Gochujang Pasta recipe is a must try for anyone looking to spice up their pasta night.
Description
Are you tired of the same old pasta recipes and looking to spice things up? This Gochujang Pasta Recipe is the perfect fusion dish that combines Italian comfort food with bold Korean flavors. The rich, savory sauce is made with gochujang, a fermented chili paste that gives the dish a deep umami flavor and a touch of heat. Paired with the creaminess of pasta and a few other pantry staples, this recipe will take your pasta game to the next level.
The base of the sauce is gochujang, which is made from chili paste, fermented soybeans, and rice, giving it a perfect balance of sweet, salty, and spicy flavors. This tangy base is blended with cream and other ingredients to create a velvety smooth sauce that coats every strand of pasta. You can adjust the level of spice to your liking, making this dish as mild or as fiery as you prefer.
Not only is this Gochujang Pasta recipe delicious, but it’s also quick and easy to make. The prep time is minimal, and the entire dish can be cooked in under 30 minutes. Whether you’re cooking for a crowd or enjoying a quiet dinner at home, this recipe is sure to impress. Plus, the ingredients are simple and can be found at most grocery stores or online.
This Gochujang Pasta recipe is perfect for anyone looking to explore Korean flavors in a new and exciting way. It’s also highly customizable you can add vegetables, proteins like chicken or shrimp, or even top it with a fried egg for extra richness. The creamy, spicy sauce combined with the soft, chewy pasta creates a harmony of textures and flavors that’s hard to resist.
Ingredients
- 12 oz (340 g) spaghetti or your favorite pasta
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 2 tablespoons honey (or sugar for less sweetness)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- 1/4 cup chicken broth or vegetable broth
- Salt and pepper to taste
- 2 teaspoons toasted sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon chopped cilantro (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente (about 8-10 minutes). Drain and reserve about 1/2 cup of pasta cooking water. Set the pasta aside. - Make the Gochujang Sauce:
In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic. - Add Gochujang:
Stir in the gochujang, soy sauce, and honey. Cook for another 1-2 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a bit of the reserved pasta water or chicken broth to loosen it up. - Creamy Sauce:
Pour in the heavy cream and sesame oil, stirring to combine. Let the sauce simmer for another 2-3 minutes until it thickens slightly. Taste the sauce and adjust seasoning with salt and pepper as needed. If you like it spicier, add more gochujang to taste. - Combine Pasta with Sauce:
Add the cooked pasta to the pan with the sauce. Toss well, ensuring that each strand is coated in the creamy, spicy sauce. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency. - Garnish and Serve:
Serve the gochujang pasta in bowls, and garnish with sesame seeds, green onions, and cilantro if desired. You can also add a fried egg on top for extra richness.
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Gochujang Pasta Recipe
Ingredients
- 12 oz 340 g spaghetti or your favorite pasta
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon soy sauce
- 2 tablespoons honey or sugar for less sweetness
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
- 1/4 cup chicken broth or vegetable broth
- Salt and pepper to taste
- 2 teaspoons toasted sesame seeds optional, for garnish
- Chopped green onions optional, for garnish
- 1 tablespoon sesame seeds optional
- 1 tablespoon chopped cilantro optional
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente (about 8-10 minutes). Drain and reserve about 1/2 cup of pasta cooking water. Set the pasta aside.
- Make the Gochujang Sauce:
- In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Add Gochujang:
- Stir in the gochujang, soy sauce, and honey. Cook for another 1-2 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a bit of the reserved pasta water or chicken broth to loosen it up.
- Creamy Sauce:
- Pour in the heavy cream and sesame oil, stirring to combine. Let the sauce simmer for another 2-3 minutes until it thickens slightly. Taste the sauce and adjust seasoning with salt and pepper as needed. If you like it spicier, add more gochujang to taste.
- Combine Pasta with Sauce:
- Add the cooked pasta to the pan with the sauce. Toss well, ensuring that each strand is coated in the creamy, spicy sauce. If the sauce is too thick, add a bit more pasta water until you reach your desired consistency.
- Garnish and Serve:
- Serve the gochujang pasta in bowls, and garnish with sesame seeds, green onions, and cilantro if desired. You can also add a fried egg on top for extra richness.
Notes
- Adjusting Spice Level: If you prefer a milder version, reduce the amount of gochujang or mix it with a bit of ketchup or tomato paste to mellow out the spice.
- Protein Add ins: For added protein, you can include grilled chicken, shrimp, or tofu in the pasta. Simply sauté the protein of choice separately and mix it into the pasta once it’s cooked.
- Vegan Option: To make this recipe vegan, swap out the heavy cream for coconut cream or a non-dairy alternative, and use tamari instead of soy sauce for a gluten free version.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat with a splash of water or broth to loosen the sauce.
