Gochujang Pasta

Creamy gochujang pasta with garlic, Parmesan and a balanced Korean chilli kick.

Jump to ingredients | Jump to method

Gochujang brings fermented sweetness and heat to an Italian-style emulsified pasta sauce.

Ingredients

• 350 g spaghetti
• 2 tbsp gochujang
• 3 garlic cloves, minced
• 1 tbsp butter
• 150 ml cooking cream
• 60 g Parmesan, finely grated
• 1 tbsp soy sauce
• 2 spring onions, sliced
• 1 tsp sesame oil, optional

Step-by-step method

1. Bring a large pot of well-salted water to a boil and cook the spaghetti until just al dente.
2. Before draining, reserve about 250 ml of the starchy pasta water.
3. Melt butter in a wide pan over medium-low heat, add garlic and cook for 30 seconds without browning.
4. Stir in gochujang, cream and soy sauce, then add about 100 ml pasta water and whisk until smooth.
5. Add the drained pasta and toss for 1–2 minutes, adding more pasta water a little at a time until the sauce clings silkily.
6. Remove from high heat and toss in Parmesan; add sesame oil if using and taste before adding extra salt.
7. Divide into bowls and finish with spring onions.