February 21, 2024
The Best Creamy Gochujang Pasta
This Creamy Gochujang Pasta is the perfect fusion of Korean flavors and Italian cuisine. Gochujang takes the place of tomato paste in this recipe, providing a subtle sweetness and spice. I promise, you will love this fun twist on a classic recipe that comes together just as easily and quickly as its counterpart.
Table of Contents
ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsCreamy Gochujang Pasta
This Creay Gochujang Pasta combines the rich traditions of Italian and Korean cuisine. This unique fusion dish takes the classic pasta alla vodka to new heights by replacing the traditional tomato paste with the bold and flavorful gochujang, and the vodka with soju. Brace yourself for a delightful journey of textures and tastes, as the subtle sweetness and spice of gochujang dance with the soju and cream, creating a dish that’s as easy to make as it is to devour!
Grab a drink and let’s get to cookin’ the best Creamy Gochujang Pasta!
Ingredients and Substitutions for Creamy Gochujang Pasta
Let’s delve into the details of each ingredient for the Creamy Gochujang Pasta, suggesting suitable substitutions where applicable:
- Short Noodle Pasta: I love using these fusilli corti bucati noodles (they’re just the perfect shape for the creamy sauce!), but feel free to use whatever shape you love!
- Vegan Butter
- Extra Virgin Olive Oil
- Shallots: Red or yellow onions can be used as a substitute.
- Garlic
- Gochujang: is a Korean fermented chili paste, known for its umami, sweetness, and spiciness. I typically find gochujang at my local Asian Market and specialty supermarkets such as Whole Foods and Walmart.
- Gochugaru Flakes: gochugaru is a type of Korean chili flakes that adds a medium-level of spiciness to the sauce. It can be adjusted to your desired level of spiciness. It’s often sold in Korean or Asian grocery stores, but you can also find it online. This is my favorite brand!
- Soju: A Korean distilled spirit, often used in cooking for depth of flavor. I can typically find soju for a reasonable price at my local asian market, but feel free to sub it out with a good quality vodka instead. If you prefer not cook with alcohol, vegetable broth can be used as a substitute.
- Plant-Based Heavy Cream: I love this one by Silk or this one by Califia, but you can also sub for coconut cream, cashew cream, or any plant-based milk with added thickness.
- Vegan Parmesan Shreds: Nutritional yeast, vegan cashew-based Parmesan, or any preferred vegan cheese.
- Fresh Cilantro or Cilantro Microgreens
How to Make Creamy Gochujang Pasta
If you’ve ever made pasta alla vodka, then you know how simple and quick it is! This Creamy Gochujang Pasta comes together just as easily! Here’s how to make it:
1. Prepare the Pasta:
Cook the pasta according to the package instructions. Before draining, reserve one cup of the pasta water. Drain and set aside.
2. Sauté Aromatics:
In a large pan, heat the vegan butter and olive oil over medium heat. Add the diced shallots and sauté until translucent (2 to 4 minutes). Introduce the thinly sliced garlic and cook for an additional 30 to 60 seconds, allowing the flavors to meld.
3. Infuse Gochujang Flavor:
Incorporate the star of the show – gochujang – and gochugaru flakes into the pan. Cook until the gochujang slightly darkens in color (2 to 3 minutes).
4. Enhance with Soju:
Reduce the heat to medium and add the soju to the pan. Allow it to simmer until it’s reduced by half (4 to 5 minutes), intensifying the depth of flavors.
5. Create the Creamy Base:
Pour in the plant-based heavy cream and add ½ cup of vegan parmesan shreds. Continuously mix until the parmesan cheese has melted throughout, creating a luscious, creamy sauce.
6. Combine with Pasta:
Off the heat, toss the cooked noodles into the pan until thoroughly coated with the creamy gochujang sauce. If the sauce appears too thick, add pasta water a couple of tablespoons at a time until reaching the desired consistency.
7. Enjoy!
Taste and adjust seasonings, adding salt and pepper if necessary.
Garnish your Creamy Gochujang Pasta with the remaining ¼ cup of vegan parmesan shreds.
Sprinkle fresh cilantro or cilantro micro greens on top for a burst of color and added freshness.
Tips & FAQs
- Gochujang Intensity: Adjust the amount of gochujang based on your spice preference. Add more for an extra kick or reduce for a milder flavor.
- Pasta Water: Use the reserved pasta water gradually to adjust the sauce consistency. This helps achieve the perfect creamy texture without making it too thick or too thin.
- Experiment with Pasta Shapes: While short pasta is recommended, feel free to experiment with different pasta shapes to suit your preference.
Can I make this dish gluten-free?
Yes, simply substitute gluten-free pasta for the regular pasta to make this recipe gluten-free.
How do I store leftovers?
Store any leftover Creamy Gochujang Pasta in an airtight container in the refrigerator. It’s best consumed within 2-3 days for optimal freshness.
What’s the best way to reheat the pasta?
To reheat, gently warm the pasta in a pan on the stove over medium heat, adding a splash of plant-based milk or water to revive the creamy consistency. Alternatively, use a microwave, stirring intermittently.
Is there a non-alcoholic substitute for soju?
Yes, replace soju with vegetable broth or water for a non-alcoholic alternative, adjusting the quantity to maintain the desired consistency.
Where can I find ingredients such as Gochujang, Gochugaru, and Soju?
Gochujang and Gochugaru are staple ingredients in Korean cuisine, and you’re likely to find them in Asian grocery stores. Additionally, some larger grocery stores or specialty food stores with diverse selections may carry Gochujang and Gochugaru in their “ethnic” or “international” aisles. If you can’t find these ingredients locally, you can get them at online retailers such as Amazon.
More Korean-Inspired Recipes to Try:
- Korean-Inspired Corn Cheese Ramen
- Korean-Style Hot Chick’n Sandwich
- Sticky Baked Korean BBQ Tofu Bites
- Bulgogi-Inspired Tacos
- 20-Minute Gochujang
Korean Inspired Flavors Meets Italian Cuisine
I hope you love this creamy gochujang pasta as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Creamy Gochujang Pasta
Ingredients
- 1- pound short noodle pasta (I’m using Fusilli Corti Bucati)
- 2 tablespoons vegan butter
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, diced
- 6 cloves garlic, thinly sliced
- ½ cup gochujang
- 1 teaspoon gochugaru flakes
- ½ cup soju
- 1 ½ cups plant-based heavy cream
- ¾ cup cup vegan parmesan shreds, divided
- Fresh cilantro or cilantro microgreens, for garnish
Instructions
- Cook the pasta according to the package instructions. Before draining, reserve one cup of the pasta water. Drain and set aside.
- In a large pan, heat the butter and olive oil over medium heat. Add the chopped shallot and sauté until it becomes translucent, 2 to 4 minutes. Add the minced garlic and cook another 30 to 60 seconds.
- Next, add the gochujang and gochugaru flakes, and cook until the gochujang slightly darkens in color, 2 to 3 minutes. Reduce the heat to medium and add the soju. Simmer until it reduced by half, 4 to 5 minutes.
- Pour in the heavy cream and ½ cup of parmesan shreds. Continue to mix until the parmesan cheese has melted throughout. Off the heat, toss in the cooked noodles until thoroughly coated. If the sauce seems too thick, add pasta water a couple tablespoons at a time until the desired consistency is reached. Taste and adjust seasonings, adding salt and pepper, if necessary.
- Garnish with the remaining ¼ cup parmesan shreds. Serve with cilantro micro greens and enjoy!
