Spicy Gochujang Pasta is creamy, rich in flavor with a hint of heat from Chili Oil. It takes roughly 10 minutes to make with almost no prep work.
I am a big fan of Asian flavors, like chili oil, kimchi and Gochujang. Gochujang and Chili oil together is so amazing on any protein or card. You can toss this same sauce that I showed here with air fried tofu or even cauliflower.
Ingredients for Spicy Gochujang Pasta
Chili Oil - You can use store bought chili oil, but I will highly recommend trying my homemade version, which is packed with flavors.
Gochujang Paste - Gochujang is Korean fermented Chili paste, that doesn't taste super spicy but has amazing flavor and goes very well in several dishes. It is quick thick in texture as you cook or add in anything warm, it blends beautifully.
Butter and Heavy Cream - Both butter and heavy cream makes the sauce creamy and rich. You can avoid both and use olive oil and pasta water to make the sauce.
Fresh Garlic - Although the chili oil has lots of garlic in it, I still like to add some fresh garlic to add in the sauce.
I kept this pasta dish extremely simple, but you can add your choice of veggies and protein to make it more filling!
Steps to prepare Spicy Gochujang Pasta
1- In a heavy bottom skillet, add 1 butter and oil. You can make it with only oil, but butter does add a creamy texture to the sauce.
2- Next add grated garlic and toss it around for a while.
3- Add the gochujang paste and toss it around to soften the thick texture of the gochujang paste. Make sure to keep the heat low so you don't burn it.
4- Add chili oil and once again mix it around.
5- Pour the heavy cream and mix it around to form a thick sauce.
6- Add boiled pasta and mix it around. You can add a little bit of pasta water if the sauce gets too thick.
Please note that I didn't add any extra salt, as the chili oil I make at home has a little amount of salt added to it. Also cook the pasta in salted water to get the best flavor at every bite.
Sprinkle some sesame seeds on it and serve warm.
The creamy chili oil gochujang pasta is so flavor packed, and you can make in big bulk and store in an airtight container in the refrigerator. The sauce can be used in various different ways with veggies, protein and noodles.
I love how easy and quick this dish comes together and on a cold night, it feels extremely comforting!
More Pasta recipes to try
It is not very spicy. It has a warm spice kick and packed with flavor. Gochujang Pasta is not a very spicy pasta dish. And even kids who enjoy mild spicy food will like it.
Gochujang has a unique flavor, and it is fermented, so you cannot exactly replace it. But you can use your choice of pepper spice paste or tomato sauce to make pasta.
I like to add air fried tofu, chicken or even shrimp. And sometimes I add some pot stickers too.
Spicy Gochujang Pasta
- 1 Cup Pasta of your choice
- 2 tablespoon Gochujang Paste
- 2 tablespoon Chili Oil (I use my homemade chili oil)
- 1 Garlic Clove
- 1 Tbsp Butter
- 1 tablespoon oil
- ½ Cup Heavy Cream
- Sesame seed for garnishing
- Bring a lot of water to boil with generous amount of salt to boil the paste. When the water starts to boil, add the pasta and cook as per the time mentioned in the package. It will be typically 8 to 10 minutes.
- Simultaneously, place a heavy bottom skillet in medium heat and add the butter along with oil. Ass it melts, add the grated garlic and sauté for a few seconds.
- Add the gochujang paste and mix it around to soften the texture.
- Next add the chili oil and toss it around.
- Finally, pour the heavy cream and mix it to make a thick, creamy sauce.
- Add the boiled pasta and little of the paste water. Toss the boiled pasta to mix with the sauce.
- Garnish with sesame seeds if using and serve the warm pasta.