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Creamy, a little spicy, and ready in 20 minutes — this Gochujang Pasta is weeknight comfort in a bowl. Everything comes together in one pan, which means easy cooking and quick cleanup.
My version has extra garlic, shallot, and mushrooms to make the sauce richer and more flavorful without extra work. The spice is balanced and mellowed with cream, so it’s bold but not overwhelming — just the right amount of heat in a silky, glossy sauce that clings to every bite.
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“This is by far the best Gochujang pasta we’ve tried. The instructions are clear and easy to follow, and it’s so flavorful with garlic and shallots!” – Kris
Key Ingredient Notes
These gochujang buttered noodles only need a handful of everyday ingredients, but a few of them really make the difference. Below are the ones worth highlighting, with some extra tips and reader feedback that show why they matter.
- Pasta – I like using short pasta with ridges, like paccheri or rigatoni, because the grooves catch the sauce in every bite. Readers have told me this makes the dish feel extra satisfying compared to smoother pasta shapes.
- Gochujang – This Korean chili paste isn’t just about heat — it also adds depth, umami, and a little sweetness. Think of it as playing the same role tomato paste does in Italian cooking: once you pan toast it briefly, it becomes the foundation of the sauce.
- Garlic, shallot, and mushrooms – This trio builds a stronger base for the sauce. Some readers skip mushrooms and still love it, but if you add them, they give the pasta an earthy layer of flavor that balances the cream.
- Butter – Stirred in at the end, butter doesn’t just make the sauce glossy — it helps emulsify everything so the pasta and sauce cling together beautifully.
How to make gochujang pasta
- Cook the pasta until just al dente
The pasta should be firm with a little bite since it will finish cooking in the sauce. If you overcook it here, it can turn mushy once combined with the cream. Don’t forget to reserve a little pasta water before draining — it’s liquid gold for adjusting the sauce later. - Build flavor with garlic, shallot, and mushrooms
Sautéing aromatics first lays down a savory base. The garlic and shallot bloom quickly, so keep the heat at medium and stir — you want them fragrant, not browned. Mushrooms release liquid as they cook, which deepens the flavor and keeps the sauce from feeling flat. - Toast the gochujang paste for deeper flavor
Adding the paste directly to the hot pan wakes it up, just like you’d do with tomato paste. A quick sauté takes away any sharp raw edge and turns the flavor more rounded and complex. Skipping this step can leave the sauce tasting one-dimensional.
- Stir in the cream and keep the sauce on the lighter side
When the cream goes in, it should look smooth and a bit loose. That’s normal. Once the pasta is added back, the starch will bring the sauce together. If you let it cook down too far now, the texture can get heavy instead of silky.- Tip: If the pasta isn’t ready yet, just switch off the heat — this keeps the sauce from tightening too much.
- Toss the pasta into the sauce
At this point, coat the pasta gently over medium heat. The starch from the noodles helps the sauce cling naturally, giving you a silky texture without needing extra thickeners. - Finish with butter for a glossy, clingy sauce
That final knob of butter emulsifies the sauce, making it shine and stick beautifully to the noodles. If things feel a little dry, loosen it with a splash of the reserved pasta water. - Garnish and serve hot
Parmesan adds a salty, nutty finish while chives brighten everything up. Serve right away while the sauce is silky — creamy pastas can thicken as they sit.
What to serve with gochujang buttered noodles
This Korean pasta is rich and creamy, so I like to balance it out with lighter Korean sides or pair it with a protein for a heartier meal.
- Protein pairings – Try it with ground beef bulgogi, bulgogi bibimbap, or my air fryer short ribs. Each one adds a savory punch that complements the creamy pasta.
- Side dishes – Keep things fresh with Korean carrot salad, Korean cabbage salad, or zucchini banchan. A little crunch from cucumber kimchi also works perfectly alongside the pasta.
FAQs
It’s savory, slightly sweet, and a little spicy with a deep umami flavor from fermentation.
Start with 2 tablespoons and add more to taste. For a milder option, try my Paleo gochujang or swap a spoonful of miso for part of the paste.
That usually means the cream reduced too much or got too hot. Keep the heat at medium and don’t worry if it looks loose — the pasta starch will smooth it out once tossed together.
This pasta is best fresh. Leftovers keep 3–4 days in the fridge. Reheat gently over medium-low heat with a splash of cream or water to loosen the sauce.
More easy recipes using gochujang
There are lots of ways to use gochujang beyond pasta. In some dishes, it’s part of the cooking process — like my kimchi cauliflower fried rice where it’s stirred into the stir-fry, or gochujang baked salmon where it’s spread over the fish before baking.
In other dishes, it’s served as a flavorful sauce on the side, perfect for mixing to taste. Try it with crispy rice bibimbap or vegetarian bibimbap for a delicious, customizable meal.
Gochujang pasta recipe
Ingredients
- 8.8 oz (Gluten-free) paccheri or rigatoni
- 1 oz. garlic clove thinly sliced, 6 large
- 1 oz. shallot finely chopped
- 10 oz. white button mushrooms or cremini, sliced
- 3 tbsp olive oil
- 2 pinches coarse sea salt or more to taste
- 2-3 tbsp gochujang paste
- 1 cup half-and-half heavy cream, or dairy-free creamer
- 1 tbsp butter
- Sprinkle grated parmesan cheese or my cashew parmesan cheese
- Sprinkle Chopped chive
Instructions
- Bring a large pot of water to a boil. Salt the water and cook the pasta until just al dente, following package directions. Reserve ¼ cup of the pasta water before draining.
- While the pasta cooks, prepare the garlic, shallot, and mushrooms.
- Heat a large (12-inch) skillet over medium heat until warm. Add 2 tbsp olive oil, garlic, shallot, and a pinch of salt. Sauté until fragrant, about 15 -20 seconds.
- Add mushrooms, the remaining 1 tbsp olive oil, and another pinch of salt. Sauté until the mushrooms release some liquid and soften slightly, about 3 minutes.
- Push the mushrooms to the side and add the gochujang paste to the center of the pan. Sauté the paste for 10 seconds to release its aroma.
- Pour in the cream and stir with a wooden spoon until the paste is fully incorporated, about 1 minute. If the pasta isn’t ready yet, turn off the heat so the sauce doesn’t over-reduce. At this stage, the sauce should look smooth but on the lighter side — not too thick. Once the pasta goes back in, it will release starch and help thicken the sauce, so keeping it slightly looser here gives the best final texture.
- Add the drained pasta to the pan. Toss over medium heat for 30 seconds to coat.
- Stir in the butter and let it melt. The sauce will thicken and turn glossy, about 2–3 minutes. If it feels dry, splash in some reserved pasta water.
- Transfer to a serving plate and sprinkle with parmesan and chives. Serve hot or warm.
Notes
- Pasta options – Any shape works well: spaghetti, rigatoni, rotini, cannule, or penne.
- Cream choices – Half-and-half makes the sauce rich but not too heavy. For more indulgence, use heavy cream. For dairy-free, I recommend Nutpods unflavored creamer. Avoid coconut milk or cream — the flavor is too strong and will change the dish.
- Gochujang options – Many store-bought brands include cornstarch. For gluten-free versions, I recommend Sempio or Chung Jung One. Sempio also makes a mild gochujang if you prefer less heat.
- Substitute – Want a lighter, gluten-free alternative? Try my homemade Paleo gochujang. It’s naturally less spicy than store-bought.
- Adjust spice/salt level – If you’re new to gochujang, start with 2 tablespoons. Different brands vary in heat and saltiness, so you can always add more later.
- Balancing the heat with savoriness – Gochujang is bold and spicy on its own, but when cooked with cream it turns into a flavorful, comforting sauce. The heat softens so it’s balanced and family-friendly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
I thought I would like it but WOW, what a surprise… I LOOOOVED it so much! I already can’t wait to make it again ahah It’s easy, quick AND delicious!
It’s also a great way to use my gochujang without making tteokbokki 🙂
Thanks <3
Aww thank you so much for sharing 🙂
So simple, quick, and tasty! Thank you!
Thank you so much!
This is by far the best Gochujang pasta we’ve tried. Also the instructions are clear and easy to follow. Love the garlic and shallot additions that add extra flavor tk the dish. We didn’t use mushrooms and it still tastes excellent. To those of you who prefer a less spicy version like us, we substituted with a bit miso paste and reduced the Gochujang paste quantity. Highly recommend it!
This gochujang pasta is so simple to make and addictive! I’m glad I got the big paccheri noodles – chewy and with great texture. So so yummy! We pair it with grilled chicken on the side and a salad. Great meal all year round!
This recipe is so simple and quick, yet it is soooo delicious. Thanks,
Made this last night without the mushrooms and it’s still very good! Thanks for the recipe!
This Korean-inspired pasta dish is so delicious! Very easy to make and the noodles are perfectly Al dente. Also thanks for the Gochujang recommendation. We will use that jar next time!
I first saw a different version of this Korean pasta on Tiktok and made it. I much prefer your version with added shallot, garlic, and mushrooms. These simple additions made the sauce and the pasta way more flavorful. And thank you for finding the no corn syrup gochujang paste. Now that jar has become my favorite. Thank you so much! My husband enjoyed this dish very much, too!