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.
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.
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 then drain the pasta but reserve 120ml (½ cup) 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.
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Notes
Gochujang can vary from brand to brand. Some brands are super spicy while others fairly mild (for a hot pepper paste). Taste the pasta as you add the cream cheese and chilli paste and only add as much as you can handle! This Gochujang pasta recipe has a spicy kick but the overall flavor is deeply savory and slightly sweet.