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Gochujang Pasta

ByAva
Published OnJan 10, 2025
Updated OnMar 20, 2026

Today, we are preparing Gochujang pasta. This dish is a fusion recipe that combines both Korean and Italian cuisine into one meal. Many home cooks in South Korea have been exploring different ways to use the fermented paste called Gochujang, and as a result, they’ve come up with an incredible recipe.

Many years ago, before it became a trend, I experimented with Gochujang paste, using it as a base for a noodle sauce with shrimp, creating an exciting dish full of flavour.

Ingredients

Shrimp, Onion, Garlic, Gochujang, Dark Soy sauce, Butter, Olive oil, Oyster sauce, Rice Vinegar, Sesame Seed oil, Tomato Paste and Salt.

Gochujang pasta is a versatile dish; you can use shrimp, fish, chicken breast, or salami as the protein. Onions and garlic add a savoury taste. Gochujang is a fermented chili paste from Korea. If you are unfamiliar with it, it is not as spicy as you would assume.

Dark soy sauce has a slightly sweet taste and is less salty than regular soy sauce. Oyster sauce, made from oyster extract, adds a rich flavour to this dish. Rice vinegar adds a tangy flavour; you can substitute it with regular vinegar or apple cider vinegar. Sesame seed oil adds a nutty flavour. Tomato paste is a concentrated tomato flavour; it provides a rich base for this dish.

Instructions

Slice the onion thinly, and finely dice the garlic cloves. Peel the shrimps and devein. Wash the shrimps thoroughly under water.

Set the temperature to medium-low. Add olive oil and butter to the pot. Add the onions and garlic to the pot. Sauté for 6 to 7 minutes, until lightly golden. Begin boiling water for the pasta. It will take five minutes for the water to reach a boil; thereafter, add salt and pasta, and set the timer for eight and a half minutes. Once the pasta is al dente, reserve 1/4 cup of pasta water and drain the rest into the sink.

During this process, add the following ingredients, such as the tomato paste, gochujang, sesame seed oil, dark soy sauce, oyster sauce, and rice vinegar, to a bowl to create the gochujang sauce. Add the sauce to the pot and sauté for 2 minutes, until the gochujang is well incorporated into the onions and garlic.

Add the shrimps to the pot and mix well. Cook the shrimps until they turn from translucent to white. This should take 2 to 4 minutes over medium-low heat. In the meantime, slice a small to medium-sized lime for the gochujang pasta.

Add the pasta to the gochujang sauce mixture and mix well. Squeeze the fresh lime over the pasta and mix. Wash and chop parsley and garnish.

The dish is now ready to eat and enjoy! This recipe closely resembles restaurant versions of gochujang pasta. You can adjust the spice level by adding chili flakes or gochugaru, a Korean chili powder. Be sure to check the salt levels and add a light sprinkle more if necessary. You can use various types of pasta for this dish, such as spaghetti, linguine, or fettuccine. Enjoy!

How to Store and Reheat Gochujang Pasta?

Allow the gochujang pasta to cool down to room temperature. Store the gochujang pasta in an airtight container in the fridge. This dish can last up to three days in the refrigerator and up to two months in the freezer. You can reheat the pasta on the stovetop or in the microwave. Place the gochujang pasta in a pan over medium heat. Add half a teaspoon of olive oil or one tablespoon of water to rehydrate the sauce.

What can you serve with Gochujang Pasta?

There are so many amazing dishes that you can have with gochujang pasta. If you’re in the mood for a Mediterranean experience, consider a nice Greek Salad. This Caprese salad is adorned with creamy mozzarella balls that add a ton of flavour to the entire experience. In terms of other side dishes, consider Brussels Sprouts, Grilled Asparagus, and Sautéed Green Beans.