Creamy Gochujang Pasta - Easy Recipes (2024)

FAQs

What does gochujang pair well with? ›

The result is a flavorful sauce that pairs well with grilled chicken, pork, and shellfish like shrimp.

Whole milk is an excellent substitute for heavy cream. It adds richness to your pasta sauce without the excess fat. Simply simmer your favourite pasta sauce with whole milk until it thickens to your desired consistency. The result is a velvety and indulgent sauce that pairs beautifully with pasta.

Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews.

Serves 4 - 488 calories per portion (75g carbs / 13g fat / 19g protein) I love making this dish for a quick mid-weeknight meal, the fusion of Korean and Italian flavours is delicious.

Is it good for your health? Fermented foods are naturally rich in probiotics that are beneficial for digestive health and helps in boosting metabolic rate, which helps in effective weight loss. Fermented soybeans in Gochujang makes it a great source of probiotics that can boost healthy gut microbiomes.

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects.

Soft cheese, such as cream cheese, can be used as alternative too – it's richer than the cream, so 100g/3½oz should be plenty, along with an extra splash of water. If you have any fresh herbs to hand, such as parsley, basil or dill, finely chop and add to the sauce at the same time as the pasta.

But milk won't whip like heavy cream. Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Before opening, gochujang and gochujang sauce do not need to be refrigerated. Once opened, a lot of people recommend keeping the sauce and the paste in the fridge to help them retain freshness.

How do Koreans eat gochujang? ›

Gochujang is a fermented red pepper paste that is a staple ingredient in Korean cuisine. This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces.

Gochujang, the Korean fermented red pepper paste, is thick and glossy with a spicy savoriness that lingers. Thin it out with soy sauce and vinegar to create a gochujang sauce, or swirl it into brown sugar and butter for cookies.

A small amount of sweetener, such as sugar, syrup, or honey, is also sometimes added.

INGREDIENTS: Gochujang Sauce (Gochujang Chili paste, Lite Soy Sauce (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE), Rice Wine Vinegar (RICE WINE VINEGAR, SUGAR, SALT, POTASSIUM METABISULFITE (AS A PRESERVATIVE)), Granulated Sugar (Granulated Sugar), Sesame Seed, ...

Brands vary, but cream-based pasta sauces typically have almost twice the calories and over four times the fat of tomato pasta sauces. However, tomato sauces tend to have more sugar – almost twice as much. Both types of sauces can be high in salt, so check the label and try to find a lower-salt brand.

Gochujang's sweet-hot-salty flavor shines when it's used in moderation to add depth to all kinds of dishes, from stews and braises to marinades and sauces. Unlike sriracha or Tabasco, gochujang isn't meant to be used as a finishing sauce on its own—it's too aggressive.

The bright, acidic tomatoes with the rich and slightly spicy gochujang is a match made in heaven, and it's so simple to make.

Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight sweetness. In other words, it's not a one-note hot sauce that you add to a dish after the fact. If you want to see Korean chefs bristle, tout gochujang as the “next Sriracha.”