Indulge in a deliciously creamy pasta dish, packed with Asian umami flavors. Picture this: perfectly cooked pasta, a kick of spice, a hint of sweetness, and that creamy Gochujang sauce. This dish comes together in under 20 minutes and is 100% vegan. Say hello to your new favorite pasta meal!
What is Gochujang?
Gochujang is a popular Korean condiment made from chili peppers, glutinous rice, fermented soybeans, and salt. The name "gochujang" comes from "gochu," the Korean word for chili peppers, combined with "jang" meaning fermented paste. This spicy, umami paste has been used for centuries in Korean cooking but has recently exploded in popularity worldwide.
With its rich red color and unique sweet yet spicy flavor, gochujang adds warmth, tang, and vibrancy to dishes. We discovered this sauce at a Korean restaurant when we ordered a veggie Bibimbap, and we thought it was somehow addictive!
From gochujang mayonnaise to gochujang cauliflower wings, this condiment is being incorporated into recipes of all kinds. We love adding it to our Vegan Japchae, or bibimbap.
Gochujang vs Gochugaru
These Korean staples are often confused, so let me tell you a bit of both, and why they are used differently.
Gochujang chili paste adds a bold depth of flavor with a touch of sweetness, while Gochugaru chili flakes add a fiery kick with a hint of smokiness. Depending on what you are looking to add to your dish, you can choose one or another.
For this pasta recipe, we used Gochujang as we wanted a sweet and spicy taste added to the creaminess of the coconut milk, to make a hearty and thick sauce.
Check out this post, to find all the similarities and differences between these two Korean staples.
Our Gochujang Pasta Recipe is:
- An Asian-style dish
- Vegan
- Creamy
- Quick to make (under 20 minutes)
- Easy to prepare
- Spicy
- Hearty
How to make Gochujang Pasta
Ingredients
Gochujang paste. For this recipe, we use store-bought gochujang paste. They are easy to find in Asian markets, Asian supermarkets or large grocery stores. Otherwise, you can buy it online.
Pasta. Gochujang pasta sauce, calls for a thick and large pasta shape that will hold the sauce well. We choose Rigatoni when it comes to thick creamy sauces. You can use penne pasta, fusilli, farfalle or macaroni even for this dish.
Shallots. Using shallots gives a nice sweet touch to the sauce, but you can also use yellow onions which are similar to shallots, white onion, or even red onion. Another option is to use leek.
Garlic. This is optional, but a few garlic cloves give your pasta sauce a delicious taste.
Coconut milk. To make the sauce creamy, we add coconut milk or coconut cream. You can also use cashew cream, oat, or soy cream. We decided to use coconut milk as it keeps this dish Asian-style. At the moment, living in Malaysia is the easiest vegan cream to find.
Tomato paste. This ingredient is optional, but we like adding some tomato paste to add more umami, and richness to the sauce.
Baby King Oyster Mushrooms. To add some protein to the dish, we use baby King Oyster Mushrooms. You can add other types of mushrooms or protein such as tofu, vegan chicken pieces, or use cashew cream instead of coconut milk.
Lime juice. Squeezing some fresh lime juice on the pasta gives the dish the perfect balance of flavors.
Step-by-Step Cooking Method
- Start by cooking the minced shallots, sliced or minced garlic, and sliced mushrooms in a large pan over medium heat until they are lightly browned. We like cooking with olive oil, but you can use any vegetable oil of your choice.
- Stir in the gochujang paste and mix well with the other ingredients.
- Turn down the heat to a low simmer. Add the tomato paste and cream to the pan and stir everything together. You'll see the ingredients make a rich and creamy sauce.
- Cook the pasta following the package instructions and reserve a cup of pasta water. Add the cooked pasta to the pan, and mix it well with the sauce so that all the pasta is covered. Stir for 1-2 minutes. Add in some pasta water or vegetable stock if the mixture is too thick. Season with salt and black pepper to taste.
Add some vegan cheese and your favorite fresh leaves. For this recipe, we added some Thai Basil, but some other lovely options are green onions, baby spinach, spring onions, fresh sage, or parsley.
Variations to our Creamy Gochujang Pasta Recipe
Gochujang creamy pasta sauce is highly customizable based on your tastes and what you have on hand. Here are some variations to try:
- Make it vegetarian. Substitute the coconut cream for heavy cream.
- Pack in more veggies. Add sliced zucchini, bell peppers, broccoli, or spinach to the sauce while cooking. You can also top the pasta with extra veggies after plating.
- Adjust the heat. For a spicier pasta, add more gochujang or red pepper flakes to the sauce. For milder heat, use less gochujang and more coconut milk.
- Make it gluten-free. Swap the pasta for gluten-free pasta, or legume pasta. Double-check that the Gochujang paste you are using is gluten-free, as some may not be.
Serving Suggestions
This Korean-inspired pasta dish is a hearty meal that is perfect to serve as a main dish for lunch. We love adding some crunch and freshness when serving this pasta dish, so our favorite choice is this Korean Cucumber salad, we think it pairs beautifully with the Gochujang rich sauce.
Other lovely options to serve with our creamy Gochujang Pasta are roasted veggies, such as broccoli, red pepper, or cauliflower, or some seared tofu, to add another source of protein to your meal.
If you're looking for the perfect drink to serve with this pasta, this Korean-style vegan banana milk is definitely our favorite!
Store and Reheat
You can make Gochujang sauce in advance, and keep it in the fridge for 2-3 days using an airtight container. This Korean fermented chili paste tastes delicious, and you can use the sauce for other dishes.
Gochujang Pasta is perfect for batch cooking. Double the ingredients to have leftovers for quick and delicious meals throughout the week
If you have some leftover pasta, store it in the fridge for 2-3 days. To reheat the pasta, use a pan or the microwave. To get that creamy texture back, you may need to add some extra coconut milk or water.
FAQ and Tips
Sesame Sensation
Drizzle a touch of sesame oil over the finished dish to enhance the nutty undertones and add an extra layer of flavor.
Is Gochujang paste gluten-free?
Check the label to ensure that the paste you are choosing is gluten-free. Some Gochujang brands may contain wheat. Gluten-free Gochujang options are available so just look for the right one!
Can I make it less spicy?
Absolutely! Adjust the spice level by reducing the amount of Gochujang or adding more coconut cream. Taste as you go to find the perfect balance for your palate.
What can I use instead of Coconut milk?
If you're not a fan of coconut milk, you can use cashew cream, like we do for our Creamy Tomato Paste. Other options are soy cream, oat cream, or even silken tofu. Keep in mind that this may slightly alter the flavor profile.
Cook Pasta Al Dente
To maintain a satisfying texture, cook the pasta just until al dente. It will continue to cook slightly when combined with the sauce.
Gochujang Pasta Recipe
Ingredients
- 2 tablespoon vegetable oil
- 2 shallots
- 4 garlic cloves
- 1 handful Baby King Oyster Mushrooms
- 2-3 tablespoon gochujang paste
- 1 tablespoon tomato paste
- ¼ teaspoon salt
- 1 cup coconut milk
- 1 tablespoon lime juice
- 180 g Rigatoni Pasta
Instructions
- Finely mince the shallots, and slice the garlic and mushrooms. If you prefer, you can press the garlic.
- Heat some vegetable oil in a large pan over medium heat, and add the minced shallots, sliced garlic, and sliced mushrooms. Cook until they are lightly browned.
- Stir in the gochujang paste and mix well with the other ingredients.
- Turn down the heat to a low simmer. Add the tomato paste and cream to the pan and stir everything together. You'll see the ingredients make a rich and creamy sauce. At this point, add salt and season to taste.
- Cook the pasta following the package instructions. Reserve some pasta water for later.
- Add the cooked pasta to the pan, and mix it well with the sauce so that all the pasta is covered.
- Add in some pasta water if the sauce is too thick.
- Drizzle some lime juice, and serve with finely chopped fresh herbs of your choice and vegan cheese or nutritional yeast.
Newsletter
Yu says
I love Gochujang; it is loaded with flavors and is the best!! It sounds delicious to blend into the pasta with other ingredients. I cannot wait to try it out soon!
Laura Arteaga says
Thank you Yu 🙂
Kathryn says
This pasta sounds so good! I love how easy it is to make so I can't wait to try this for dinner one night this week. Thanks!
Laura Arteaga says
Thank you Kathryn!
Savita says
This creamy gochujang pasta recipe is a delightful fusion of flavors! The combination of the spicy kick from gochujang, the creaminess of the sauce, and the al dente pasta creates a dish that's both bold and comforting.
Alexandra says
Wow, this is a new one for me to try! I love gochujang, but hadn't ever thought to use it in a pasta before. With a creamy coconut and lime sauce, I can see how delicious this would be - a lovely idea!
Lisa says
Creamy, sweet and spicy! This pasta has the texture and all the flavors I love. Great dish!
Megane says
The creamy gochujang pasta was a freakin awesome! Paired it with some sautéed veggies. Big thanks for this delicious and easy-to-make recipe—it's a go-to in our dinner rotation now! 🍝🌶️👩🍳😋
Laura Arteaga says
Thank you Megane!
Jessica says
Combining a pasta dish with Asian flavors is like a dream come true for me...all my cravings in one place! Can't wait to make it this weekend, I have the oyster mushrooms and flavorings on my shopping list 😉 Thanks for making this cook so happy!
Laura Arteaga says
Thank you Jessica!
Lori | The Kitchen Whisperer says
Talk about a full-flavor explosion of deliciousness! I love gochujang and the fact that it's creamy and with pasta is a WIN-WIN! Definitely putting this one on repeat!
Veronika says
Loved the combination of gochujang and the creamy coconut milk! This was such a delicious pasta, we ended up serving it with chicken for added protein.
Jacqueline Debono says
I love the combination of flavours in this pasta dish. We had it on Christmas Eve and everyone loved it!
Rachel says
Where does the salt and lime juice come in?
Laura Arteaga says
Hi Rachel, sorry about that, I forgot to include them. We add a drizzle of lime juice right before serving, and the salt, you can add it when the sauce is ready. We provide an estimated amount, but we recommend you add salt to taste.
Jess says
This was fantastic! I love all the flavors going on! I loved using the coconut milk. Usually I make creamy sauces with heavy cream or milk, but coconut milk makes it so special and a unique sweet flavor! I tried a combination at the end of toppings. I loved all the toppings mentioned: I did fresh Parsley, some fresh Parmesan, a squirt of lemon(didn’t have lime) and a small drizzle of sesame oil. All together a Delicious combo that elevates the dish! I accidentally added a whole can of coconut milk (13.2 oz) instead of a cup so the sauce was a bit more thin, but that was my error (just means extra sauce, yum!) Thanks for the recipe it’s going to be a keeper in my book!
Laura Arteaga says
Thank you for such a detailed review! I'm so glad you enjoyed the recipe! We made it while in Malaysia and it became a favorite straight away!