Spicy Korean Gochujang Pasta (Print Version)
Creamy, spicy Korean-inspired pasta featuring gochujang chili paste, creating a rich sauce that's ready in under 15 minutes.
# Ingredients:
→ Pasta
01 -
230g dry Fusilli Corti Bucati Pasta (or any preferred pasta shape)
→ Gochujang Pasta Cream Sauce
02 -
2 tablespoons Gochujang (Korean Red Chili Pepper Paste)
03 -
3 cloves garlic, minced or pressed
04 -
4 tablespoons salted butter
05 -
2 tablespoons olive oil
06 -
60g shredded parmesan or cheddar cheese
07 -
120ml heavy cream
08 -
½ teaspoon freshly ground black pepper (optional)
09 -
2 teaspoons chopped parsley for garnish (optional)
# Steps:
01 -
Bring water to rolling boil. Salt water if desired. Add pasta and cook for 7-12 minutes until reaching desired texture. Strain and set aside.
02 -
Add butter and olive oil to sauté pan over medium heat. Add garlic and optional black pepper, cooking for 30-60 seconds until fragrant, being careful not to burn.
03 -
Add Gochujang, heavy cream and shredded cheese, cooking for 1-2 minutes until sauce slightly thickens.
04 -
Add cooked pasta to the sauce and stir to combine thoroughly. Transfer to plates, garnish with fresh parsley and serve immediately.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to five days, ensuring it's completely cooled before storing.
02 -
Pairs wonderfully with proteins like grilled chicken, shrimp, tofu, or ground beef.
03 -
Consider adding sautéed vegetables like bell peppers, zucchini, or mushrooms for texture and nutrition.
04 -
For a vegan version, substitute plant-based milk and use mushrooms or tempeh as protein.
05 -
Works well with various noodle types including ramen, rice noodles, or any pasta shape.
06 -
Korean-style pickled radishes (Danmuji) complement the dish as a side.
07 -
Fresh herbs like cilantro or Thai basil brighten the flavor profile.
08 -
Serve with kimchi for an authentic Korean-fusion experience.