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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


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!


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


  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.