Spicy Gochujang Pasta Delights

Spicy gochujang pasta is the red-sauced soulmate I didn’t know my pantry was hiding. It’s creamy-meets-fiery, a little sweet, gloriously savory, and unapologetically slurpable. Butter, garlic, and gochujang melt together into this glossy sauce that hugs every noodle like it’s been waiting all week for a cuddle. It’s fast—20ish minutes fast—and uses stuff I usually have kicking around. If you love a bowl that tastes like a cozy hoodie and a night out somehow got married, this is it.

My husband calls this “the red noodle situation” and claims it cures the Tuesday scaries. He walks in the door, smells the garlic-butter gochujang thing happening, and immediately starts setting the table because he knows we’re ten minutes away. We’ve eaten it with shrimp, with a fried egg, with just scallions and sesame seeds when I refuse to go to the store. It’s become the default dinner when I’m not in the mood to negotiate with the fridge, and everybody is happy—especially me, twirling straight from the pan like a gremlin.

Why You’ll Love This Spicy Gochujang Pasta Delights

– Weeknight hero: 12 ounces of pasta, one skillet, 20 minutes, and you’re basically a dinner wizard.
– Creamy heat without chaos: the spice is warm and sassy, not punish-you hot (unless you want that).
– Pantry-flexible: butter or olive oil, cream or coconut milk, tamari or soy—use the vibe you’ve got.
– Built for topping lovers: scallions, sesame, a fried egg, crisp tofu, leftover rotisserie chicken—pile it on.
– Leftovers are elite: somehow even better the next day with a splash of pasta water or milk to wake it up.

How to Make It

Boil a big pot of salted water and drop in about 12 oz of pasta—something saucy like rigatoni, shells, or spaghetti if that’s what’s in the cupboard. While it cooks, I whisk together 2 tablespoons gochujang, 2 tablespoons soy sauce (or tamari), 1 tablespoon brown sugar or honey, 1 tablespoon rice vinegar, and a splash of pasta water to loosen it. In a skillet, melt 2 tablespoons butter with a tablespoon of olive oil, toss in 3 cloves of minced garlic and a little grated ginger if you’re feeling extra. Let it get fragrant but not brown—if the garlic goes too far, the whole thing gets cranky.

Now I scoop in the gochujang mixture and let it bubble for a minute until glossy and thick, then I stir in about 1/3 to 1/2 cup cream (or coconut milk for dairy-free) to make it lush. Taste it. Want more heat? Add a pinch of gochugaru or red pepper flakes. Too bold? A drizzle more cream or a bit of honey calms it right down.

When the pasta is just shy of done, I grab a mug of that liquid gold (pasta water!), drain the noodles, and slide them straight into the sauce. Toss, toss, toss with a splash of pasta water until it turns silky and clings. Finish with a knob of butter if you’re living your best life. Shower with sliced scallions and sesame seeds, maybe a fried egg or crispy tofu if you’ve got it. Eat from the pan while pretending you won’t.

Ingredient Notes

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– Gochujang: The star. Fermented Korean chili paste = deep heat + savory magic. Start with 2 tbsp; bump to 3 if you like a good sweat.
– Pasta: Short, nubby shapes catch sauce; long noodles slurp. Both work. Save that starchy water like it’s your retirement plan.
– Butter: Gives the sauce that glossy, restaurant-y finish. I’ve skipped it and survived, but it’s the “oh wow” factor.
– Garlic + Ginger: Garlic always; ginger when I remember. If garlic burns, start over. Been there. Bitter-town.
– Soy Sauce/Tamari: Salty backbone. Tamari for gluten-free. Coconut aminos in a pinch—just add a smidge more salt.
– Brown Sugar or Honey: Balances the heat. I once used maple syrup and it was… shockingly perfect.
– Rice Vinegar: Tiny splash = brightness. Lemon works if that’s what you have, but go light.
– Cream or Coconut Milk: Creamy cuddle. Coconut milk for dairy-free—adds a subtle tropical vibe I love with scallions.

Recipe Steps

1. Boil a large pot of salted water and cook 12 oz pasta to just shy of al dente.
2. Whisk 2 tbsp gochujang, 2 tbsp soy sauce/tamari, 1 tbsp brown sugar or honey, and 1 tbsp rice vinegar with 2–3 tbsp hot pasta water.
3. Melt 2 tbsp butter with 1 tbsp olive oil in a skillet; sauté 3 minced garlic cloves (and 1 tsp grated ginger, optional) until fragrant.
4. Stir in the gochujang mixture; simmer 30–60 seconds until glossy, then add 1/3–1/2 cup cream or coconut milk.
5. Transfer drained pasta to the skillet; toss with 1/4–1/2 cup reserved pasta water until the sauce turns silky and coats.
6. Finish with an extra pat of butter (optional); top with sliced scallions, sesame seeds, and protein of choice. Taste, adjust, devour.

What to Serve It With

– Crisp cucumbers with rice vinegar and salt (cool vs. spicy—chef’s kiss).
– Kimchi on the side for crunchy, funky contrast.
– Quick veggies: roasted broccoli, sautéed snap peas, or air-fryer Brussels.
– Protein pals: crispy tofu, pan-seared shrimp, leftover rotisserie chicken, or a jammy fried egg.

Tips & Mistakes

– Save pasta water. It’s the difference between silky sauce and sticky sadness.
– Don’t burn the garlic. Low heat, quick stir. If it goes bitter, start over.
– Taste as you go. Gochujang brands vary—adjust salt, sweet, and heat.
– Add heat last. Gochugaru or red pepper flakes can sneak up on you.
– Too thick? More pasta water. Too thin? Simmer 30 seconds.
– Finish with fat. A little butter or sesame oil = glossy finish and flavor pop.

Storage Tips

Fridge it in an airtight container for up to 4 days. Reheat gently with a splash of water, milk, or coconut milk to bring the sauce back to life. Cold straight from the container? Honestly delicious. Also acceptable breakfast with a fried egg on top—no shame in the leftover game.

Variations and Substitutions

– Swap cream ↔ coconut milk for dairy-free richness.
– Honey ↔ brown sugar ↔ maple syrup—use what you’ve got.
– Tamari ↔ soy sauce ↔ coconut aminos (bump salt if using aminos).
– Add 1 tsp miso for extra umami depth—so good with shrimp.
– Veg it up: mushrooms, spinach, frozen peas, or roasted broccoli right in the pan.
– Protein switch-ups: tofu cubes crisped in cornstarch, sliced steak, or salmon flakes.
– No butter? Use all olive oil and finish with a drizzle of toasted sesame oil.

Frequently Asked Questions

Spicy Gochujang Pasta Delights

A fiery, creamy gochujang pasta that marries Korean heat with silky Italian comfort—ready in about 30 minutes and perfect for weeknights.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz spaghetti
• ▢ 1 tbsp kosher salt for boiling pasta water
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 0.5 cup yellow onion finely chopped
• ▢ 4 cloves garlic minced
• ▢ 2.5 tbsp gochujang Korean chili paste
• ▢ 1 tbsp low-sodium soy sauce
• ▢ 1 tbsp honey
• ▢ 1 tsp rice vinegar
• ▢ 0.5 cup heavy cream
• ▢ 0.75 cup reserved pasta water scoop before draining
• ▢ 1 tsp toasted sesame oil
• ▢ 0.25 tsp red pepper flakes optional, for extra heat
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.5 tsp fine sea salt or to taste
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 0.25 cup scallions thinly sliced
• ▢ 1 tsp toasted sesame seeds

Instructions

Preparation Steps

• Bring a large pot of water to a rolling boil, season generously with kosher salt, and cook spaghetti until al dente. Reserve 0.75 cup pasta water, then drain.
• In a large skillet over medium heat, warm olive oil and melt butter. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 0.5 minute.
• Stir in gochujang and cook, stirring, for 1 minute to bloom and caramelize the paste slightly.
• Add soy sauce, honey, and rice vinegar. Stir to combine into a smooth base.
• Pour in heavy cream and 0.5 cup of the reserved pasta water. Whisk until the sauce is silky and begins to simmer, 2 to 3 minutes.
• Add the drained spaghetti and toss to coat. If needed, splash in more reserved pasta water until the sauce clings glossy to the noodles.
• Off the heat, stir in toasted sesame oil and half of the Parmesan. Season with fine sea salt, black pepper, and red pepper flakes to taste.
• Plate and garnish with scallions, sesame seeds, and the remaining Parmesan. Serve immediately.

Notes

For a lighter version, swap half of the heavy cream with whole milk. Adjust heat by increasing or decreasing gochujang and red pepper flakes. Leftovers keep up to 2 days; reheat gently with a splash of water.