This creamy gochujang pasta is classic comfort dish with a Korean-inspired twist. It is spicy, cheesy, and just rich enough to keep you coming back for another bite.
Especially when you top the gochujang pasta with burrata and a drizzle of chili oil, it’s the kind of dish that will impress guests but can be whipped up in under 30 mins.
What is Gochujang Pasta?
Gochujang pasta is a fusion dish that combines the bold, spicy-sweet flavor of Korean gochujang (a fermented chili paste) with creamy Western-style pasta sauce. The result is a gochujang pasta recipe that delivers heat, umami, and richness all in one.
In this creamy gochujang pasta, coconut milk and parmesan add smoothness while gochujang brings in depth and complexity. It’s unexpected, but it works so well together!
Why You’ll Love This Gochujang Pasta Recipe
- Bold, unique flavor combo: The spicy, tangy gochujang meets buttery garlic, rich coconut milk, and sharp parmesan for a flavor bomb of a sauce.
- Quick and weeknight-friendly: This creamy gochujang pasta is ready in about 20 minutes, perfect for busy nights when you want something exciting but easy.
- Customizable: It works with any pasta shape and you can add proteins or veggies to make it a full meal.
- Restaurant vibes at home: Topped with burrata and chili oil, it looks like something straight from your favorite trendy bistro.
If you like this pasta dish, then you have to try my Avocado Pesto Pasta recipe!
Ingredients
For the Pasta:
- Pasta: Use your favorite shape—spaghetti, fusilli, or penne all work great for holding onto that creamy gochujang sauce.
- Unsalted Butter: Adds richness to the sauce.
- Garlic: Gives the base of the sauce a savory, aromatic depth.
- Gochujang: The star of the dish—adds spicy, savory, and slightly sweet notes.
- Full-Fat Coconut Milk: Balances the heat with a creamy, silky texture. Make sure to use full-fat coconut milk for this recipe!
- Parmesan Cheese: Brings a salty, nutty flavor that melts perfectly into the sauce. Freshly grated cheese is best for this dish.
- Reserved Pasta Water: Loosens the sauce and helps it cling to the pasta thanks to its starch content. It helps to add the reserved pasta water slowly to ensure you achieve the perfect creamy texture.
- Salt and Ground Black Pepper: Season to taste and round out the flavors.
Garnishes:
- Burrata: Optional, but adds a creamy, luxurious finish.
- Chili Oil: Adds an extra kick and a glossy, spicy finish.
Customizations
- Use a different dairy base: Swap coconut milk for heavy cream or half-and-half if you want more of a traditional Italian-style richness.
- Add protein: Top with some shrimp, grilled chicken, or crispy tofu to make it more filling.
- Toss in veggies: Sautéed mushrooms, spinach, or roasted cherry tomatoes would be amazing additions.
- Switch up the cheese: Pecorino Romano or even a little cream cheese can change the flavor profile in fun ways.
How to Make Gochujang Pasta
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and reserve 1.25 cups of pasta water.
Make the sauce
In a large skillet over medium-high heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the gochujang and cook another 30 seconds until it slightly darkens in color.
Build the creamy base
Pour in the coconut milk and add the parmesan. Stir until the cheese is melted and everything is smooth.
Slowly add the pasta water, stirring to loosen and emulsify the sauce. Let simmer for a few minutes until thickened to your liking.
Toss the pasta
Add the cooked pasta into the sauce and toss until fully coated and glossy.
Add more pasta water as needed to adjust the consistency.
Garnish and serve
Transfer the gochujang pasta to plates and top with creamy burrata and a drizzle of chili oil if using. Serve immediately while hot and creamy.
Storage
This gochujang pasta is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tips
- Reserve your pasta water: Don’t forget this step—it’s key to getting that silky, restaurant-style sauce.
- Simmer, don’t boil: Let the sauce gently bubble so it thickens without breaking or curdling.
- Taste and adjust: Depending on the brand of gochujang and your parmesan, you may need to tweak salt or spice levels slightly.
Gochujang Pasta
Equipment
Ingredients
Main Ingredients
- 8 oz. pasta spaghetti, fuselli, penne
- 2 tablespoon unsalted butter
- 3 cloves garlic minced
- ¼ cup gochujang
- 1 cup full-fat coconut milk
- ¾ cup parmesan cheese freshly grated
- 1.25 cup reserved pasta water plus extra as needed to loosen sauce
- Salt and ground black pepper to taste
Garnish
- Burrata
- Chili Oil
Instructions
- Bring a large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1.25 cups 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 another 30 seconds. Then add coconut milk and parmesan cheese and stir until dissolved, about 1 min. Then add pasta water and mix until smooth. Let the sauce simmer a few minutes 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 top with optional burrata cheese and chili oil.
Doro says
Very versatile and tasty, subbed light cream for coconut milk and added green beans directly with the sauce. Used only about half the gochujan recommended (tasted while cooking). Will definitely cook it again.
Herman says
Glad you adjusted the flavor to your taste. Thank you for the positive review!