This creamy gochujang pasta recipe is made with gochujang paste (Korean fermented chili paste), heavy cream, and spices. Its perfect for a weeknight dinner and ready in under 15 minutes!
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: Not specified
- Yield: 1
- Category: Main Course
- Cuisine: korean
Ingredients
- 1 cup uncooked pasta ((about 4 ounce))
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 2 garlic cloves (minced)
- 2 tablespoons shallot (or onion) (finely chopped)
- 1 - 1.5 tablespoons gochujang paste
- 6 tablespoons heavy cream
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon garlic powder
- salt, pepper (to taste)
- 2 tablespoons reserved pasta water
- 1 tablespoon fresh parsley (chopped)
- 2-3 tablespoons freshly grated parmesan cheese (or any cheese)
Method
- Cook 1 cup of dried pasta al dente according to package instructions and reserve some pasta water (about ¼ cup) for later use.
- Then, heat 1 tablespoon olive oil and ½ tablespoon butter in a pan on medium flame. Add 2 minced garlic cloves along with 2 tablespoons of finely chopped onion. Saute for a minute until fragrant.
- Add 1 tablespoon of gochujang paste and sauté for 1 minute—avoid overcooking, as it can burn and alter the flavor and color.
- Next, pour in the heavy cream and stir in the seasonings: garlic powder, chili flakes, salt, and pepper. Mix everything well, then reduce the heat and let it simmer gently for a minute.
- Add the cooked pasta, parmesan cheese (or any cheese), 2 tablespoons of reserved pasta water (optional), and mix everything well. Continue stirring about 1-2 minutes until the pasta is fully coated with the sauce and turns creamy (add more pasta water gradually if needed to adjust the sauce consistency). Turn off the heat.
- Garnish with fresh parsley or basil. Finish with a sprinkle of grated parmesan, chili flakes and serve hot.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.