I adore pasta as much as I do any noodz. When I experimented with this Gochujang pasta recipe, I felt a mix of excitement and nerves, unsure of how blending a classic with fusion would turn out. What sets this apart is the mix of Gochujang paste, Parmesan cheese, and coconut milk. This trio elevates the flavor beyond expectations. It’s easily one of my top recipes to make regularly because of how good it is. I hope everyone gets a chance to taste it and don’t hesitate to add your favorite protein!
What is Gochujang?
Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious
Why you’ll love this recipe
If you’re a fan of pasta, creamy, bold flavors and love experimenting in the kitchen, I highly recommend trying out this Gochujang pasta! This fusion dish combines the heat of Gochujang paste with the creaminess of coconut milk and the richness of Parmesan cheese, resulting in a mouthwatering flavor explosion that’s truly unforgettable.
Ingredients
- Pasta – I like fusilli or penne pasta for this recipe but feel free to use any you like.
- Butter – a bit of unsalted butter makes this creamier and richer.
- Garlic – a little bit adds a lot of aroma and flavor.
- Gochujang – this Korean spicy-sweet chili paste is the star of the dish so a little goes a long way!
- Coconut milk – full-fat version is best for this to get the creamiest sauce.
- Parmesan cheese – use freshly grated for the best flavor.
- Reserved pasta water – make sure to reserve some of that pasta water to loosen the sauce later.
- Salt and black pepper – season to taste!
How to make Creamy Gochujang Pasta
- Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta water.
- In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.
- Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.
Tips
Feel free to get creative with your Gochujang pasta by adding your favorite protein – grilled chicken, shrimp, or tofu would all be fantastic options. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste. Trust me, once you try this addictive dish, you’ll be craving it again and again!
Storage
Store in an air-tight container in the fridge up to 2-3 days
