One-Pot Creamy Gochujang Pasta
, Updated Aug 03, 2025
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Gochujang Pasta is super easy to make, quick and thrifty too! A creamy pasta recipe with the spicy kick of Korean Hot Red Pepper paste and umami kick of grated Parmesan.
Creamy pasta + Gochujang paste is the fusion culinary marriage made in heaven! This quick and easy recipe uses just a handful of ingredients and is ready in less than 20 minutes.
What is Gochujang?
A bright red Korean paste made with fermented soybeans and gochugaru (Korean red pepper powder) among other ingredients.
Gochujang packs heat but it is not one-note spicy. It is also deeply savory, slightly sweet yet salty. You can use it in many Korean recipes such as Korean fried chicken and crispy lamb noodles, but it is also a secret powerhouse ingredient in many fusion recipes.
You can buy Gochujang in most supermarkets these days as well as on Amazon. A tub will last you quite a while as a little goes a long way!
Gochujang Pasta Ingredients
I made this recipe in my fave chef’s pan as it is ideal for this recipe.
- Pasta – I used rigatoni but most pasta shapes will work, including spaghetti.
- Olive oil & minced garlic
- Stock cube (I used beef) and salt for the pasta water.
- Gochujang – our recipe’s MVP! Check how spicy your brand is. Some can be very spicy in which case you will need to adjust how much to add.
- Cream cheese – the creaminess and tang of cream cheese tempers the heat of the chili paste.
- Parmesan – grated Parmesan adds depth and makes this quick pasta dish irresistible!
- Spring onions and dried parsley for a touch of green
How to Make Gochujang Pasta
- Heat the oil in a pan and pan fry the minced garlic over low heat, stirring, until it is fragrant. Add hot water, the crumbled beef stock cube and salt and bring to a boil.
- Stir in the pasta and cook for five minutes. Use a ladle to transfer some of the pasta water to a bowl. Stir in the Gochujang paste to dilute it slightly and stir some into the boiling pasta.
- Cook the pasta until is is al dente (=cooked but still has a bite to it) and most of the liquid has been absorbed. If there’s a lot of water in the pan, drain the pasta but reserve ½ cup (125ml) of the pasta water.
- Stir the cream cheese in with the spicy paste to combine. Gradually stir into the pasta on the lowest heat setting. You will need to taste as you go and build on the spicyness. The pasta should now be super creamy and saucy. If not then stir in some of the pasta water.
- Turn the heat off and stir in the Parmesan and dried parsley. Taste and season with black pepper. Top with the finely diced spring onions and serve immediately with an extra sprinkling of grated cheese.
Recipe Notes and Tips
- Storage and reheating Store any leftovers in the fridge for 2-3 days. Reheat in a saucepan over medium-low heat with a splash of cream to loosen the sauce. This recipe is not suitable for freezing.
- Variations You can add chicken, shrimp (prawns), sausages, hot dogs, tofu or soy meat (Texturized Vegetable Protein). These can be stirred in at the end if already cooked or pan fried at the same time as the garlic.
I hope you enjoyed this Creamy Gochujang Pasta recipe! Connect with me on my Facebook page, share your creation on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Gochujang Pasta
Video
Equipment
Ingredients
- 1 tbsp olive oil
- 4 garlic cloves , minced
- 4 cups (1lt) water (or as needed)
- 1 beef stock cube crumbled
- 1 tsp salt
- 9 oz (260g) rigatoni or your choice of pasta
- 2 tbsp gochujang paste , or more to taste
- 7 oz (200g) cream cheese full-fat
- 4 tbsp grated Parmesan , plus extra to serve
- 1 tsp dried parsley
- 2 spring onions , green parts only, finely sliced
- Pinch red pepper flakes to serve
- Freshly ground black pepper
Instructions
- Heat the oil in a pan and pan fry the minced garlic over low heat, stirring, until it is fragrant. Add hot water, a crumbled stock cube and salt and bring to a boil.1 tbsp olive oil, 4 garlic cloves, 4 cups (1lt) water, 1 beef stock cube, 1 tsp salt
- Stir in the pasta and cook for five minutes. Use a ladle to transfer some of the pasta water to a bowl. Stir in the Gochujang paste to dilute it slightly and stir some into the boiling pasta.9 oz (260g) rigatoni , 2 tbsp gochujang paste
- Cook the pasta until is is al dente, stirring occasionally to avoid sticking, and most of the liquid has been absorbed. If there’s a lot then drain the pasta but reserve some of the pasta water.
- Stir the cream cheese in with the spicy paste to combine. Gradually stir into the pasta on the lowest heat setting. You will need to taste as you go and build on the spicyness. The pasta should now be super creamy and saucy. If not then stir in some of the pasta water.7 oz (200g) cream cheese
- Turn the heat off and stir in the Parmesan and dried parsley. Taste and season with black pepper. Top with the finely diced spring onions andred pepper flakes. Serve immediately with an extra sprinkling of grated cheese.4 tbsp grated Parmesan, 1 tsp dried parsley, 2 spring onions, Pinch red pepper flakes, Freshly ground black pepper
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Added some chicken but really nice and easy
Awesome Debra thanks for your comment