20 Minute Gochujang Pasta

5 from 8 votes

A quick, simple, easy and delicious pasta recipe with just the right amount of Korean kick!

Course Main Course, Pasta

Cuisine Asian Fusion

Diet Vegetarian

Total Time 20

Servings servings

Calories 178kcal

Author Tracy

Boil Pasta: Heat a pot of salted water on high and bring it to a boil. Add pasta and set timer for the al dente cook time according to package. See recipe notes for fresh pasta.
Create Sauce: While pasta is cooking, add butter and oil to a large saute pan and heat over medium. Melt the butter and then add onion and garlic. Sauté for 1-2 minutes.
Add gochujang, seasoned rice wine vinegar, and ginger and mix well. Sauté for another minute.
Slowly add milk, whisking as you add. Let simmer for 1-2 minutes.
Just before the pasta is done, add 1/4 cup of the pasta water to the sauce.
Add Pasta: Once done, drain the pasta and add to the pan. Turn heat down to med-low, turn pasta in the sauce to coat, and let simmer in the sauce for another couple of minutes until the pasta is al coated with the sauce.
Serve: Remove from heat and finish with fresh chopped chives or green onions and enjoy!

Storage

Store leftover pasta in the fridge for 3-5 days.

Substitutions

Onion: Yellow onion will also work well.

Garlic: Garlic powder can be used in place of fresh garlic, 1/2 teaspoon.

Ground Ginger: You can also use 1 teaspoon fresh ginger minced and add it to sauté with the garlic and onion.

Milk: Make it even creamier (and cut a little more of the heat) by using cream.

Seasoned Rice Vinegar: Seasoned rice vinegar is sweet which is needed to help balance the spicy gochujang. You can also use mirin.

Pasta: Use your favorite pasta or noodle! If using fresh pasta, it only need about 2 minutes to boil to be al dente.