Gochujang pasta recipe

5 from 8 votes

Extra creamy Gochujang Pasta is the Korean take on Italian vodka sauce pasta. Garlicky, cheesy, ultra-creamy smooth, and ready in 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Korean

Keyword: gochujang buttered noodles, gochujang pasta

Servings: servings

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.

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.