Creamy Gochujang Pasta

Indulge in the spicy and satisfying flavours of Creamy Gochujang Pasta, inspired by Korean cuisine. This easy-to-make dish brings the best of East-meets-West fusion to your table in just 15 minutes! 🌟 Spice up your dinner routine with Creamy Gochujang Pasta – a fusion delight inspired by Korean cuisine! Ready in just 10 minutes, it’s spicy, creamy, and oh-so-delicious! 🍝 #FusionFlavours

Our love affair with Korean cuisine began a decade ago when my daughter introduced us to its vibrant flavours. Over the years, whether dining out or cooking at home, Korean dishes have remained firm favourites. The evolution of Korean cuisine has been remarkable, with modern fusion creations and street food delights like those you can buy in the streets of Meyondong they all surely captivate the palates worldwide.

While our dish today may not be strictly Korean, it draws inspiration from the innovative fusion dishes of Korea: Creamy Gochujang Pasta. This quick and creamy pasta dish is ready in just 15 minutes, offering a spicy and satisfying meal that’s perfect for any occasion.

This easy recipe brings together the familiar flavours of Korean classics like Tteokbokki and army stew in a super simple and extra creamy pasta sauce. While it may not be a traditional Korean recipe, this East-meets-West creation is uniquely ours, combining our love for Korean flavours with the comfort of a pasta dish.

So, whether you’re craving a quick lunch or a satisfying dinner, this Gochujang pasta is sure to hit the spot. Enjoy the perfect fusion of Korean-inspired flavours and comforting pasta goodness!

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Creamy Gochujang Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Korean

Description

Indulge in the spicy and satisfying flavours of Creamy Gochujang Pasta, inspired by Korean cuisine. This easy-to-make dish brings the best of East-meets-West fusion to your table in just 15 minutes!


Ingredients

Units Scale
  • 300 g spaghetti
  • 200 g white button mushrooms, sliced
  • 1/2 cup dashi stock
  • 1 1/2 tbsp gochujang
  • 1/2 cup cream
  • 3 tsp cornstarch, dissolved in 3 tbsp cold water
  • 1/4 cup grated Parmesan cheese
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 stalk spring onion, chopped (for garnish)
  • oil

Instructions

  1. Cook the spaghetti according to the package instructions. Drain and set aside.
  2. In a wok or large pan, heat oil over high heat. Add the sliced mushrooms and stir-fry for about a minute until they are lightly browned. Remove the mushrooms from the wok and set them aside.
  3. In the same wok, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
  4. Pour the dashi stock into the wok, then add the gochujang. Stir to combine and dissolve the gochujang into the stock.
  5. Add the cream to the wok and bring the mixture to a simmer.
  6. Stir in the cornstarch slurry and continue stirring for 1-2 minutes until the sauce thickens slightly.
  7. Reduce the heat to low and stir in the grated Parmesan cheese until melted and incorporated into the sauce, about 1 minute.
  8. Pour the creamy gochujang sauce over the drained pasta in a large mixing bowl. Add the cooked mushrooms and toss everything together until the pasta is evenly coated with the sauce.
  9. Garnish the creamy gochujang pasta with chopped spring onions and serve hot. Enjoy this delightful fusion dish as a standalone meal or pair it with bulgogi or samgyupsal.

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6 Responses

  1. Not a fan of pasta, but those pork belly slices aside look mouthwatering.

  2. This is wonderful. I absolutely adore Gochujang, and why not add it to a pasta?! And with pork belly, yes…

  3. Even though I’m a fan of authentic Italian pasta recipes, I’m absolutely open to fusion – in fact, I love when different cuisines and traditions meet in one new recipe. This pasta looks delicious and the flavour profile sounds intriguing!

  4. Michelle says:

    We’re big fan of pasta and gochujang, and your rendition looks delicious with those slices of pork belly!






  5. I do love fusion recipes – they offer such a blank slate for creativity! Pasta is always a favorite around here, and the Korean flavors in this one sound mouthwatering. Pass me a fork!






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