This gochujang pasta recipe is a Korean-Italian fusion dish combining pasta and gochujang (Korean red pepper paste)! Gochujang is the main ingredient of Gochujang Pasta (고추장 파스타) and can be made in 10 mins using your preferred pasta!
It’s a quick & tasty vegan dinner idea that’s flavourful, spicy and delicious! You’ll love it!
Recipe for Gochujang Pasta
Gochujang pasta is is heavily flavoured by one of the most popular Korean cooking ingredients, gochujang 고추장.
Gochujang is a fermented red chilli paste which is spicy, salty, savoury, sweet and flavourful and it is used in a variety of different dishes, mostly Korean. However, with the rise in the popularity of Korean cuisine, gochujang has become a heavily used dish even in other types of cuisine, creating beautiful fusion flavours.
This recipe uses very simple, minimal ingredients for this dish so feel free to add in your own twist and other ingredients as you wish.
This is one of the easiest pasta dishes you could whip up with ingredients you probably already have in your home (assuming you have gochujang!). A tub of gochujang will last a very long time in your fridge (I’m talking months!) so as long as you have some, this is a dish you could whip up within ten minutes on any given day.
Ingredients
- Gochujang
- Pasta of choice (use gluten-free if desired)
- Oil
- Flour
- Oat Milk (or preferred alternative)
- Garlic
- Tomato Paste
I also added IKEA veggie balls (new obsession), nutritional yeast and salt/pepper to taste!
How To Make Gochujang Pasta
In a large pot, bring plenty of water to a boil and cook pasta al dente according to instructions.
Heat oil on a large non-stick pan on medium high heat and then stir in your flour. Stir until a smooth paste forms (called a roux).
Slowly pour in oat milk (or preferred alternative) while stirring constantly, using a spatula or whisk to get rid of any clumps, if necessary. Stir until all the milk has been added and the consistency becomes a bit thicker, like cream.
Add in minced garlic, tomato paste and gochujang (based on your preferred spice level) and stir until well-combined. Once thickened, turn heat down to low or medium-low.
Once pasta is cooked al dente, save around 1/2 cup of pasta water and strain your pasta. Add the pasta into the sauce and mix well.
Optionally, add a small amount of pasta water (as needed) and cook together for 1-2 minutes or to your liking.
Add salt and pepper to taste and enjoy right away!
Feel free to add any other ingredients to your Gochujang Pasta!
Gochujang Pasta (10-mins)
Equipment
- Large Pot to cook pasta
- Large Pan to cook gochujang sauce
- Spatula
- Measuring cups and spoons
- Strainer or tongs
Ingredients
- 2 tbsp gochujang less or more depending on spice preference
- 2 servings pasta save around 1/2 cup pasta water after done cooking
- 1 tbsp olive oil
- 1 tbsp flour
- 1 cup oat milk or alternative that's unsweetened
- 1 tbsp garlic minced
- 2 tbsp tomato paste
Instructions
- In a large pot, bring plenty of water to a boil and cook pasta al dente according to instructions.
- Heat oil on a large non-stick pan on medium high heat and then stir in your flour. Stir until a smooth paste forms (called a roux).
- Slowly pour in oat milk (or preferred alternative) while stirring constantly, using a spatula or whisk to get rid of any clumps, if necessary. Stir until all the milk has been added and the consistency becomes a bit thicker, like cream.
- Add in minced garlic, tomato paste and gochujang (based on your preferred spice level) and stir until well-combined. Once thickened, turn heat down to low or medium-low.
- Once pasta is cooked al dente, save around 1/2 cup of pasta water and strain your pasta. Add the pasta into the sauce and mix well.
- Optionally, add a small amount of pasta water (as needed) and cook together for 1-2 minutes or to your liking.
- Add salt and pepper to taste and enjoy right away! Feel free to add any other ingredients to your Gochujang Pasta!
Nutrition
NEED MORE RECIPE INSPO? CHECK THESE OUT:
So yummy!
I’ve made this three times already! Too good and easy
I tried this as soon as I saw the recipe as I love gochujang. I had all the ingredients and it was so good. I added in some broccoli for vegetables and had chickpeas for protein. Absolutely delicious.
OMG my friend…(can I call you my friend? I mean after all these years we have been hanging out via YouTube I believe I can 🤣🤣🤣) you have done it again this was delish!!! I do believe the leftovers will not make it until morning !! Thank you Rose for the recipes, laughs and opinions!!
Absolutely amazing!! Being the only vegan in the house, kids and lover aren’t but enjoy some and well kids…🤦♀️ You never know with them💖 everyone loved it!!! Thank you so much Rose!!!
Easy and super delicious! I added roasted broccoli and used tofu noodles instead of regular pasta.
My new favorite recipe! This was so amazing! I used rice noodles instead of regular pasta and added broccoli and tofu. If it wasn’t considered rude and improper I would have licked the plate clean! The sauce was that good! I also added extra gochujang to make it a little spicer! Yum!
This was sooo good! Thanks for the recipe Rose! Love trying new pasta dishes
This was so delicious!! Definitely my go to pasta recipe now!! Thanks rose!!
Holy this was SO GOOD! I won’t be needing to buy pasta sauce anymore. It is slightly spicy but definitely not too insane. But it’s insanely delicious 🤤