Creamy Gochujang Pasta Recipe


Creamy gochujang pasta is a quick and easy Korean comfort. It’s a flavor fusion of spicy and sweet flavors. It’s made of gochujang paste that explodes with sweet heat, coating the pasta in a rich, savory, and creamy sauce. It can be a main course if made with rich ingredients and served in larger portions. You can use it as a side dish by incorporating a few ingredients and serving it in small portions.
The fermented chili paste adds a probiotic punch. It also gives you the option to customize the dish to incorporate protein, vegetables, and whole grains for a balanced and nutritious diet.
It’s a fiery and satisfying vegetarian delight for spice lovers and health seekers alike. Dive into our step-by-step recipe to make this creamy dish.



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Top view of Gochujang Pasta in a white bowl, garnished with grated cheese on top of pasta, a recipe by

Creamy Gochujang pasta

Craving a flavorful and fiery adventure? Gochujang pasta delivers! Korean chili paste meets tender pasta for a customizable, protein-packed dish. Whip up a healthy and easy meal in minutes—your taste buds will thank you!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 3 people


For boiling the pasta:

  • 250 gm Pasta
  • ltr. water
  • 1 tsp salt
  • 1 tsp olive oil

For Pasta Sauce:

  • 2 tbsp butter
  • 1 tbsp garlic paste
  • 4 garlic cloves
  • ¼ tsp black pepper powder
  • 3 tbsp gochujang paste
  • 1 cup heavy cream
  • 2 tbsp parmesan cheese, grated

For garnishing:

  • ½ tsp green onions, chopped


  • Boil 1½ ltr water in a boiling pot. Once it starts boiling, add the pasta to it and let it boil for 10 minutes. Follow the instructions provided on the pasta packet for proper cooking.
  • Before filtering the water from the boiled pasta, take some water from it in a cup until it fills half. Keep it aside. Then filter and drain out all the water. Let the pasta cool down a bit (but not completely) and apply some olive oil to it. This will prevent them from sticking to each other.
  • Melt 2 tbsp butter in a large pan. Once all the butter is melted, add 1 tbsp (4 cloves) of chopped garlic to it. Let the garlic fry in butter for about 1 to 2 minutes.
  • Now add gochujang paste, mix everything well, and let it cook for a minute. Then, add 1 cup of cream to it and mix well. Let it cook for 2 minutes, and your pasta sauce will be ready. Add ¼ tsp black pepper powder to it and mix well.
  • Add the boiled pasta to the sauce. Stir-fry everything for 3 to 4 minutes. Add grated parmesan cheese on top.
  • Turn the flame off and take out the hot gochujang pasta in a serving bowl. Add some grated parmesan cheese and chopped green onion on top for garnishing, and serve hot.


  • Adjust the gochujang paste based on your tolerance to heat. There are different types of gochujang paste based on their spice level. Choose the one based on your preferences. I’ve used one with moderate heat.
  • If you want a lighter sauce, you can use low-fat cream or milk. You can also add a splash of water for further thinning. 
  • You can substitute vegan butter and cheese alternatives for a plant-based version.
  • Don’t forget to apply oil after boiling the pasta to prevent them from sticking to each other.
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