Pasta always feels like that cozy, reliable friend in the kitchen. But we can all admit that sometimes even the classic recipes like spaghetti get old. It’s about time we shake up the noodle menu with the viral gochujang pasta. That’s right — we’re fusing Korean spice and Italian comfort in this delicious 15-minute recipe. Just one bite of pasta coated in a creamy, hot ‘n’ sweet sauce and you’ll already be thinking about having seconds. So keep reading to learn more about gochujang from a celebrity chef, choosing the best pasta shape and expert tips for a creamy sauce. Plus, we’re also spilling some creative variations to make it yours. Here’s everything you need to make gochujang pasta.
What is gochujang pasta?
These days, you can’t go online without coming across new viral food recipes. From Baked Oats to Chickpea Cookie Dough, we’ve covered our fair share of trending dishes. But gochujang pasta might just be our new favorite. This dish has been taken the food world by storm, becoming a hit on social media platforms like TikTok. So, what exactly is it? Gochujang pasta is an Italian-Korean fusion pasta dish made by coating al dente pasta in a thick, umami-rich sauce. Ingredients in the sauce include garlic, butter, heavy cream, parmesan and gochujang paste. Check out this TikTok video below for a peak into all the hype.
All about gochujang
Gochujang is what gives this pasta its viral savory, sweet and semi-spicy flavor. But what is it? “Gochujang is a popular Korean condiment that is comprised of fermented red chili paste made from dried chili and rice,” says celebrity chef Kevin Lee and owner of Birdies restaurant. The paste contains glutinous rice, fermented soybeans, salt and sometimes sweeteners. And you only need a little to pack a serious punch. This condiment can be found in Asian specialty stores or the international aisle of your local market. Once you open it, gochujang should be stored in the fridge.
In terms of flavor, gochujang checks all the boxes. Its sweetness comes from the fermentation process. The chilis also provide that funky, umami and spicy component. That said, gochujang isn’t always super spicy. The heat levels vary depending on the brand and are usually indicated on the packaging. “There are many spice levels for this sauce, as that depends on the ‘temperature’ of the actual pepper,” says Lee. “Most people when using gochujang in a recipe use a lot of sugar and sesame oil along with the pepper to mellow out the strong flavor.”
Gochujang adds depth to many dishes. According to Lee, “some of the most popular Korean dishes are bibimbap and tteokbokki, both of which have lots of gochujang.” At Birdies, a modern Korean steak house in Oklahoma City, Lee incorporates gochujang in various dishes. “We make a tteokbokki dish that is made with gochujang bolognese sauce that is cooked low and slow with ground beef, carrots, cabbage and onion.” Check out this picture of Chef Lee’s gochujang tteokbokki:
