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Creamy Gochujang Pasta

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This creamy gochujang pasta is a unique and flavorful twist on your typical pasta dish. Combining the spicy, savory goodness of gochujang with the richness of a creamy sauce, it’s the perfect balance of heat and indulgence.

Ingredients

8 oz pasta (spaghetti or your choice of pasta)

2 tbsp olive oil

1/2 onion, finely chopped

3 cloves garlic, minced

1/4 cup gochujang (Korean chili paste)

1/2 cup heavy cream

1/4 cup chicken broth (or vegetable broth for a vegetarian version)

1 tbsp soy sauce

1 tbsp sugar

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Drain, reserving 1/2 cup of pasta water.
  2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
  3. Add the minced garlic and cook for another 30 seconds, until fragrant.
  4. Stir in the gochujang, soy sauce, and sugar, mixing until the gochujang is fully incorporated and the mixture is heated through.
  5. Pour in the heavy cream and chicken broth, stirring until the sauce is smooth and creamy. Let it simmer for 2-3 minutes to thicken.
  6. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
  7. Season with salt and pepper to taste. Serve garnished with chopped parsley.

Notes

  • Vegetarian Option: Replace the chicken broth with vegetable broth and omit any meat additions for a vegetarian-friendly version.
  • Spicy Level: Adjust the amount of gochujang based on your spice preference. Add more for an extra kick or use less for a milder flavor.
  • Protein Additions: You can add grilled chicken, shrimp, or tofu to make this a heartier meal.
  • Noodles: Swap the pasta for rice noodles or udon noodles for a different texture and flavor combination.
  • Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
  • If you can't find gochujang, substitute with red chili paste and a little soy sauce.
  • Gluten-Free: Use gluten-free pasta for a gluten-free version of this dish.

Nutrition

Find it online: https://recipesbyjanet.com/creamy-gochujang-pasta/