Creamy Gochujang Pasta

Something magical happens when you mix rich cream with a spicy ingredient like gochujang. The result is a beautifully balanced sauce that’s both velvety and fiery, coating every noodle. Finished with freshly grated parmesan, sautéed mushrooms, and chard, it’s satisfying, nourishing, and indulgent at the same time

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Gochujang is a cornerstone ingredient of Korean cuisine. It’s a fermented chili paste that brings heat, along with a deep, almost caramel-like sweetness. Often used in stews, and meat marinades, and is the base of the Korean gochujang sauce used for bibimbap, here it veers into fusion cuisine as the flavor base of a hearty cream sauce. 

Incorporating Parmesan into this dish might seem unexpected, but trust me, it works. The saltiness of the cheese balances out the richness of the cream and the heat from the gochujang. The mushrooms and Swiss chard add some much-needed texture and earthiness, making the whole thing come together in a satisfying bowl of noodles.

Ingredients You Need

Most of the ingredients you need to make creamy gochujang pasta recipe are easy to find, but gochujang might require a stop at your local Asian market or online store. Here’s what you’ll need:

• Ramen noodles: I like to use ramen noodles (not instant), but you can substitute yakisoba, chukasoba, udon, lo mein, or Hokkien noodles here. You can even use rice noodles for a gluten-free version (just make sure that your soy sauce and gochujang are wheat free).
• Oil: You’ll need this to sauté the mushrooms and garlic. Stick with something neutral like avocado or safflower oil.
• Mushrooms: These give the dish a nice earthy flavor. Use shiitake, cremini, button mushrooms, or whatever mushrooms you have. 
• Swiss chard: Adds some freshness and a slight bitterness to counter the rich sauce. Spinach is a good substitute if chard isn’t available.
• Garlic: A key player for depth of flavor. You could add more if you really love garlic.
• Gochujang: This is the heart of the dish. Its sweet, spicy, and umami-packed flavor brings the sauce to life.
• Heavy cream: This turns the sauce into something luscious and smooth. If you’re avoiding dairy, coconut milk makes a great alternative.
• Soy sauce: Adds a touch of umami and saltiness to balance the cream and gochujang.
• Parmesan cheese: Don’t skip this. It adds a nutty, salty edge that rounds out the flavors perfectly.

How To Make Creamy Gochujang Pasta

You’ll be surprised at how fast these creamy gochujang noodles come together into a finished dish. Here’s how to make it:

1. Cook the noodles until they’re al dente. Drain, reserving some of the starchy cooking water, and set aside.
2. In a large skillet, heat half of the oil and sauté the mushrooms with a pinch of salt until they soften and turn golden. Add the Swiss chard and cook until it wilts down.
3. Remove the veggies from the pan and set them aside for later.
4. In the same skillet, add the rest of the oil and sauté the garlic until it’s fragrant. Stir in the gochujang and let it cook for about a minute to caramelize a bit.
5. Add the cream and soy sauce to the pan, stirring to combine. Let it simmer until it thickens slightly.
6. Toss the noodles into the sauce, adding the reserved pasta water little by little until the noodles are well-coated in the sauce.
7. Stir in the mushrooms, chard, and Parmesan cheese, mixing everything together until the sauce clings to the noodles.
8. Serve hot, garnished with extra Parmesan or any other toppings you like.

Expert Tips for Success

Here are a few tips to make this recipe even easier and more adaptable:

• Pre-chop everything: Having all your ingredients prepped and ready will save time.
• Don’t overcook the noodles: Since they’ll finish cooking in the sauce, you want them just shy of fully cooked when you drain them.
• Adjust the spice level: If you’re sensitive to spice, reduce the amount of gochujang or balance it with a bit more cream.
• Customize the veggies: If Swiss chard isn’t your thing, try spinach, kale, or even bok choy for a similar effect.
• Add protein: If you want to make his a complete meal, add some protein. To keep it vegetarian, pan-fried tofu is a great choice, or top each serving with a sunny-side-up egg. For meat eaters, chicken, bacon, pork belly, or strips of steak all work.

More Ways to Use Ramen Noodles

Ramen noodles are great for soaking up sauces, making them perfect for dishes like this creamy gochujang pasta, but they also shine in stir-fries and soups. For a quick stir-fry, toss them in a pan with soy sauce, sesame oil, and your favorite veggies. For a quick, spicy, midnight snack kind of dish, use them in Garlic Chili Oil Noodles or Scallion Noodles.

You can also serve them cold in a refreshing noodle salad. Substitute them for the soba noodles in Spicy Soba Noodle Salad, tossing them with a spicy peanut dressing and some julienned veggies. And of course, they’re made for a bowl of hearty ramen, like Gochujang Ramen.

This creamy gochujang pasta is a perfect example of how you can take a humble noodle and transform it with just a few ingredients. It’s bold, rich, and satisfying without being too heavy. Once you try it, I’m confident you’ll be adding it to your regular meal rotation.