The Time I Fell for Gochujang Pasta (Honestly Kind of by Accident)

You know those nights when you open the fridge, stare at a half-used tub of gochujang and some leftover cream and just start…winging it? Well, that’s how I first ended up making this Gochujang Pasta. At the risk of sounding dramatic, it was love at first (spicy) bite. I totally didn’t mean for it to become a go-to dish, but now even my (occasionally picky) neighbor drops hints for an invite whenever she catches a whiff from the hallway. There was also the time I thought gochujang was just for marinades—who knew it loved pasta, too? Oh, and if you’ve ever set off your kitchen smoke alarm while sautéing garlic—yep, same here. We’re in good company.

Why You’ll Probably Want to Make This, Too

I make this when a regular tomato sauce just isn’t cutting it (and, okay, because I want to finish the gochujang before it goes sad and fuzzy). My friends freak out—in a good way—over the spicy kick. It’s creamy, a bit sweet, and totally not what your Italian grandma might serve, but honestly, that’s kind of the fun. Sometimes I screw up the timing on the pasta and it gets a bit soft; no one ever complains. And if you like an excuse for a glass of wine while cooking, this recipe gives you at least one. (Maybe two, if you count clean up as part of the job!)

Here’s What You’ll Need (And What You Can Fudge)

Pasta: 250g spaghetti or whatever long pasta you’ve got. I’ve used linguine, even penne. I mean, use what’s in the cupboard.
Gochujang: 2-3 tablespoons. Some folks swear by the Sempio brand, but honestly, anything from a decent Korean market is grand.
Double cream: About 1/2 cup (120ml), but I have gone with full-fat milk in a pinch. It’s… creamier with cream. Go figure.
Garlic: 2 large cloves minced (sometimes I add more; I like to keep vampires guessing).
Butter: For sautéing, roughly a small chunk (like a walnut, but don’t use a walnut).
Grated parmesan: A handful. Or two, because more cheese rarely hurts.
Soy sauce: 1 tablespoon. I’ve also used tamari when cooking for someone gluten free and, yeah, it’s fine.
Bacon or mushrooms (optional): About 1/2 cup chopped. I swap in shiitakes for bacon if I’m feeling virtuous.
Scallions, sesame seeds, or basil for garnish. Or just skip if you’ve run out. Still tasty.

Cooking This (It’s Not Brain Surgery)

Boil the pasta: Big pot, salty water. You know the drill. I totally forget to set timers, so just check at the 8-9min mark for al dente.
While the pasta’s bubbling, melt the butter in a large frying pan (medium heat.) Toss in the garlic; don’t let it burn—trust me—it gets bitter fast. If you’re adding bacon or mushrooms, throw them in and let them sizzle until just golden (this is where I usually sneak a taste—no regrets).
Scoop in the gochujang and stir, letting it sizzle and ‘wake up’ for maybe a minute or two. If you’re nervous, just turn the heat down a touch; it’s meant to look a little weird here.
Pour in the cream (watch for splashy mishaps if you’re as clumsy as I am), add the soy sauce, and let it bubble away and get friendly with the chili paste. Stir now and then. It’ll look gloppy at first, but hang tight.
When the pasta’s just shy of done, save about a cup of the cooking water (I always forget—don’t be like me!)
Toss the drained pasta into the pan with the sauce. Add a splash of the reserved water and toss—just until it clings and looks glossy.
Sprinkle over the parmesan and keep tossing. If it clumps, add a splash more pasta water (or—true confession—I’ve used a glug of milk in emergencies).
Top with scallions, a sprinkle of sesame seeds, or whatever green things you’ve got lying around. Serve hot, eat fast (it’s best that way).

Notes from My Kitchen (aka Things I’ve Learned the Hard Way)

If your gochujang is super spicy, start with less—you can always add more (once, I went overboard and, well, my lips are still recovering).
The sauce might separate if you let it boil hard; just take it down to low and whisk like you mean it. Or, on second thought, a splash more cream fixes near anything.
Pasta water is actual magic—don’t forget it. I did. Once. My sauce was sad gravy after that.

Variations I’ve Attempted (Good and Questionable)

With tofu: Pan-fried cubes fit right in—soaks up the sauce like a champ!
With smoked salmon: Surprisingly awesome paired with the spicy-sweet sauce. Had this for a late lunch and was the fanciest I’ve felt on a Tuesday.
With zucchini noodles: Tried this once; it looked like healthy spaghetti but honestly, missed the chewy bite of real pasta.

Do You Really Need Fancy Kitchen Gear?

I use a big pan for tossing pasta with sauce (a wok works, too). Don’t have a pasta pot? A regular soup pot’s fine, just takes longer to boil (snack while you wait?). No parmesan grater? Potato peeler shavings will do. If all else fails, crumble cheese with your hands. Rustic is in.

Saving for Later? Here’s What I Do

Okay, so in theory, you can store leftovers in a sealed container in the fridge for 2 days. Honestly though, it barely sticks around 24 hours in my house. If you must, add a splash of milk when reheating; it can get a bit thick otherwise.

How I Like to Serve It (and a Silly Tradition)

We sometimes pile it into bowls and top with soft-boiled eggs—my partner claims this crosses into ramen territory but, eh, it’s delicious so who cares? Sometimes I throw chopped kimchi alongside (because, why not?). And if it’s Friday, that’s when I treat us to garlic bread on the side. Totally not traditional, but I grew up on it, so there you go.

Pro Tips (Learned from a Few Slight Disasters)

Don’t rush melting the butter and garlic, or you’ll end up with burnt bits and a flavor you’ll politely call ‘rustic.’ I did. Never again.
I once dumped all my cheese in at once—lumpy city. Sprinkle and toss, a little at a time, saves the day.
Actually, getting your sauce silky is about patience and a tiny bit of that saved pasta water. Don’t skip it—trust me, I tried. Regretted it.

FAQ: Stuff Friends (and Internet Folks) Always Ask Me

Q: Can I make this vegan?
Yep! Use a vegan cream (like Oatly or cashew cream—here’s a cashew cream guide I like), ditch the cheese or sub in nutritional yeast, and mushrooms work fab instead of bacon.

Q: Is there a substitute for gochujang?
I mean, sorta. Thai chili paste plus just a smidge of sugar gets close (ish), but honestly, splurge on the real thing if you can. It’ll last ages in the fridge! See My Korean Kitchen’s gochujang FAQ for more on what to buy.

Q: Can I freeze leftovers?
Honestly, I don’t—cream sauces get weird in the freezer. The texture turns odd, kind of split. But if you’re braver than me, let me know how it turns out?

Q: How spicy is this?
That really depends on your gochujang and how much you put in! I find two tablespoons has a nice kick; three is when my family starts to grumble and reach for more water.

Q: Can I double the recipe?
For sure, just use a big enough pan (I learned that the hard way when I overfilled mine—stirring pasta in an undersized pan is a recipe for sauce on the walls).

Q: Can I use whole wheat pasta?
I’ve done it, and it’s decent—slightly nutty. Not as silky, but fills you up, ya know?

Honestly, that’s all there is to it. If you make this Gochujang Pasta, let me know what weird and wonderful combos you try—or just say hi! And if you’re as into food YouTube as I am, check out Maangchi’s gochujang guide, which is half the reason I keep tubs of the stuff in the fridge anyway. Happy cooking!