Creamy Gochujang Sauce is an attention grabber. It’s bold, spicy, rich, and irresistibly smooth. The gochujang brings heat and funk, while heavy cream makes you want to lick off the spoon. Toss it with noodles, and it clings like it knows it belongs there.
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This sauce is a little bit Korean, a little bit Western, and completely unapologetic. Gochujang, the fermented Korean chili paste, has a deep, almost smoky flavor that adds more than just spice. Pairing it with cream creates a sauce that feels indulgent without being heavy, with just enough garlic and soy to round it out. You don’t need to be an expert to pull this together—it’s fast, it’s forgiving, and it doesn’t mess around.
I make this when I want a quick meal that feels like I put more effort in than I actually did. It works with ramen, rice noodles, udon—anything with enough surface area to soak it in. You can even throw it on leftover roasted vegetables, grilled chicken, or tofu and call it dinner. Or just eat it straight off a spoon, I won’t judge.
Ingredients You Need
Most of the ingredients you need to make Creamy Gochujang Sauce are probably already in your pantry, but you may need a trip to an Asian grocery store for the gochujang if your supermarket doesn’t carry it (many do these days). Here's what you'll need:
- Gochujang: This fermented Korean chili paste adds heat, umami, and a little sweetness. Look for it in a red tub at Asian markets or you can buy gochujang online.
- Garlic: Fresh garlic gives the sauce a savory backbone and helps balance the richness.
- Heavy cream: Smooths out the heat and gives the sauce a silky texture. You can use coconut cream or a plant-based alternative if needed.
- Soy sauce: Adds saltiness and depth. Tamari or a low-sodium version works too if you’re adjusting for dietary needs.
How To Make Creamy Gochujang Sauce
This sauce comes together in just a few minutes and doesn’t require much more than a saucepan and a spoon. Here’s how:
- Warm a saucepan over medium heat.
- Add gochujang and minced garlic to the pan and stir until the paste starts to sizzle and loosen.
- Pour in the cream and reduce the heat slightly.
- Stir and simmer until the sauce thickens and becomes smooth.
- Turn off the heat and stir in the soy sauce.
Expert Tips for Success
Here are a few tricks to make sure it turns out just right.
- Mince the garlic finely so it blends into the sauce without leaving harsh chunks.
- Don’t let the cream boil—keep the heat low to avoid curdling.
- Stir constantly once you add the cream to keep the sauce smooth and prevent sticking.
- Use a whisk if the sauce looks like it wants to separate. It’ll come back together.
- Store leftovers in a sealed jar in the fridge for up to five days. Reheat gently on the stove or in the microwave.
More Ways to Use Creamy Gochujang Sauce
This irresistible sauce is what makes Creamy Gochujang Pasta a favorite quick emal in my house. Creamy Gochujang Sauce plays well with thick, chewy noodles like udon or fresh ramen, but you can also pour it over flat rice noodles or even spaghetti if that’s what you’ve got. It coats everything with that slightly spicy, savory, and creamy blend that turns plain noodles into something more interesting.
Try it as a dipping sauce for dumplings or drizzle it over a rice bowl. I’ve spooned it onto poached eggs, grilled shrimp, and sautéed mushrooms. You can even stir a spoonful into broth for a quick noodle soup with some serious backbone.
Creamy Gochujang Sauce for Noodles
Ingredients
- ½ cup gochujang
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons soy sauce
Instructions
Sauté the gochujang and garlic
- Heat a small saucepan over medium heat. Add the gochujang and garlic and stir until the gochujang softens and sizzles. This brings out the depth of the chili paste and tames the raw garlic.
Add the cream
- Pour in the heavy cream and reduce the heat. Stir to combine everything into a smooth sauce. Simmer, stirring constantly, for a minute or two, just until it thickens.
Finish with soy sauce
- Turn off the heat and stir in the soy sauce. Taste and adjust if needed.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin