Creamy Gochujang Pasta
This creamy Gochujang Pasta combines tender pasta with savory ground beef and a creamy sauce full of bold, tangy, umami flavor. Quick and easy to make, it’s a one-pot comfort food dish that the whole family will love! 
It’s no secret that we’re huge pasta lovers in my house. With an Italian husband, it’s on the menu at least a couple of times a week. However, I love to experiment with flavor combinations and cuisine mashups creating fun dishes like Asian broccoli salad and teriyaki meatballs. So, when I had leftover gochujang sauce lying around it felt like a calling to add it to pasta and create a fusion dish. Luckily, the results turned out great! Hearty and satisfying, this pasta gochujang is bursting with flavor and couldn’t be easier to make. It has all the comforting consistency of your favorite pasta with the savory, umami taste of incredible takeout. One bite and you’ll be wondering why you didn’t try this combination sooner.
Why You Will Love This Gochujang Pasta
- A quick meal, this entire dish is easy to prepare using just a handful of ingredients and comes together in one pot in under 30 minutes.
- Thanks to the beef, this recipe is full of protein, and you can easily add veggies for nutrients and fiber.
- One batch makes enough to feed a crowd and can easily be doubled if you’re feeling extra hungry.
- Leftovers store well, making this pasta dish perfect for meal prep.
- You can easily make this dish gluten-free and dairy-free to suit a variety of dietary needs.
Ingredients You Need To Make This Gochujang Pasta
- Oil: Use high-quality olive oil to sauté the onion and garlic, softening their texture and enhancing their flavor. Avocado oil will also work if preferred.
- Aromatics: Yellow onion and fresh garlic enhance the flavor of the dish, creating a pungent, savory, and hint of sweetness.
- Ground Beef: I recommend using lean ground beef, 85/15% or leaner. Otherwise, the pasta may become a little too oily. If preferred, ground chicken breast or ground turkey will also work. Or, you can use silken tofu to keep this recipe vegetarian-friendly. Just keep in mind that the flavor of your pasta will change slightly, depending on what you use.
- Gochujang Paste: the star of the show! This is a type of spicy Korean paste commonly used in Korean cooking. I provide more information below.
- Tomato Paste: Store bought or homemade tomato paste helps thicken the creamy gochujang sauce and enhances the bold taste.
- Pasta: I prefer to use rigatoni is my favorite pasta shape for this recipe, but ziti or penne will also work. Use gluten-free varieties if needed!
- Beef Stock: This forms the base of the luscious sauce and infuses the pasta with savory flavor. Use a good quality, low sodium beef stock for the best flavor.
- Milk: Use whole milk or 2% milk for the richest flavor and creamiest consistency. Or, use plant-based milk like almond milk or coconut milk for a dairy-free alternative.
What Is Gochujang
Gochujang is a Korean condiment that features a red chili paste base mixed with fermented soybeans, glutinous rice, chili powder, and salt. Some versions also contain sweeteners. Thick and sticky, it boasts a bright red color and a bold, spicy, umami, mildly sweet taste. Heat levels can vary between brands. So, feel free to experiment with different varieties! Due to the fact that it’s super concentrated, gochujang is often used as a thickener or to add depth to dishes like Korean Gochujang Chicken and this gochuchang pasta, similar to tomato paste.
Where To Buy Gochujang
I can typically find gochujang sauce or paste in the Asian section of my local grocery store. If you can’t find gochujang paste, look for fermented chili paste, hot pepper paste, or Korean chili paste. They’re all the same things just with different names. If you aren’t able to find it in a local grocery store, try looking for it in local Asian markets or Korean grocery stores. Or, Amazon has a wide selection of gochujang available!
How To Make This Gochujang Pasta
- Heat the olive oil in a large pot on low-medium heat. Then, add the minced garlic cloves and finely diced onion. Sauté for 4 minutes or until the aromatics begin to soften.
- Add in the ground beef, and use a wooden spoon to break it up into a crumbly texture as it cooks.
- After approximately 5 minutes or when the beef is no longer pink, add in the tomato paste and gochujang paste, stirring to coat the beef.
- Finally, add in the pasta, beef stock, and milk, and let the mixture simmer over medium heat for 15 minutes or until the rigatoni is al dente and the creamy pasta sauce is a little bit thicker.
- Serve as-is, or top your spicy pasta with parmesan cheese, and add garnishes like fresh cilantro, chopped spring onions (green onions), red pepper flakes, or sesame seeds.
You can find full step by step instructions in the recipe card below
Can I Use A Different Type Of Pasta
Yes, I recommend sticking with a similar shape like ziti or penne to allow for even cooking. However, all types of pasta shapes will work. So, feel free to use your pasta of choice, and experiment with varieties like spaghetti, bow ties, elbow noodles, fettuccine, or fusilli. You can also use gluten-free pasta or chickpea pasta if you need to keep this pasta gochujang recipe gluten-free.
How Spicy Is This Gochujang Pasta
As written, this recipe is more savory than it is spicy. I’d say it’s about a 6 on a scale of 1 to 10. However, you can easily adjust it to suit your flavor preferences. For instance, if you’re sensitive to heat, use less gochujang paste. Or, add more milk, coconut cream, or a splash of heavy cream to tone it down. However, if you love a lot of spice, feel free to add even more gochujang, or add a dash of hot sauce or Korean red pepper flakes to take it to the next level. I recommend starting with small amounts of about a teaspoon, tasting, and adding more as you cook so as not to make the dish too spicy.
What About Leftovers
You can store leftover Gochujang noodles in an airtight container in the fridge for 3-4 days. When you’re ready to eat, add leftovers to a large pan over medium or low heat along with a splash of milk. Cook, stirring occasionally just until the ingredients warm through. You can also reheat individual portions of leftover pasta in the microwave. Just be sure to stir after every 30 seconds or so to prevent the past from burning! Unfortunately, I don’t recommend freezing this recipe as it tends to become mushy and lose its flavor once thawed. Luckily, it’s quick to prepare fresh!
Also, if you have leftover sauce or even leftover gochujang paste, you can use it to add savory flavors to recipes like a veggie bowl, rice bowls, easy stir fries, grain bowls with brown rice or sticky rice, or your favorite Korean food. Or, use it as a spicy sauce for chicken wings, french fries, or spring rolls. You can even mix it in a small bowl with different ingredients like soy sauce, sesame oil, rice vinegar, maple syrup, or brown sugar to create a spicy dipping sauce, all-purpose sauces, or salad dressings that will tantalize your taste buds. It’s a game changer for creating a delicious meal that’s anything but boring!
Here are a few more flavorful pasta recipes that you might enjoy:
- Runner Bean Pasta with Creamy Lemon Sauce
- Butternut Squash Pasta with Alfredo Sauce
- Ragu Alla Bolognese
- Braised Lamb Ragu
- Creamy Spinach & Mushroom Lasagna
- The Best Grain Free Beef Lasagna
If you make this creamy Gochujang Pasta recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Creamy Gochujang Pasta
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 lbs ground beef
- ¼ cup gochujang paste
- 2 tbsp tomato paste
- 8 oz rigatoni
- 2 cups beef stock
- 2 cups milk or almond milk/other unsweetened milk of choice
Instructions
- Heat the olive oil in a large pot on medium heat. Add in the minced garlic and finely diced onion and saute for 4 minutes until beginning to soften and then add in the ground beef. Use a wooden spoon to break the beef up into a crumbly texture as it cooks.
- After approximately 5 minutes the beef will no longer be pink, add in the tomato paste and gochujang paste and stir around so the beef is well coated. Add in the pasta, beef stock and milk and leave to simmer on medium heat for approximately 15-20 minutes until the rigatoni is tender and the sauce is thick and creamy.
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