Creamy Gochujang Pasta - Easy Recipes (2024)

FAQs

What can I do with Gochujang paste? ›

No judgement here! 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.

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.

You'll often find gochujang in Korean dishes like bibimbap and bulgogi, as well as a number of stews and sauces. A little goes a long way with this umami-boosting ingredient. In the recipes below, only about a tablespoon or two of gochujang is called for, but you can always add more to suit your tastes.

The bright, acidic tomatoes with the rich and slightly spicy gochujang is a match made in heaven, and it's so simple to make. Here are the ingredients you'll need for this comforting soup: 1/4 cup extra-virgin olive oil.

It's gochujang, which is one of the backbone ingredients of Korean cooking. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. (It's often used in recipes alongside kimchi, another beloved Korean condiment.) It's used in marinades in meat dishes or used to punch up soups and stews.

It is used in Korean cooking for adding savory flavors to dishes. Gochu means “chili pepper”—gochujang is a fermented chili paste used to add intense spicy, salty, and sweet notes to marinades, sauces, dips, and stews.

Cottage cheese alone can be a good substitute for heavy cream to help add thickness to recipes like sauces. Simply remove the lumps by blending it with an immersion blender or food processor. You can also mix it with milk to help replicate the smooth, creamy texture of heavy cream for use in other recipes.

Pasta is cooked in salted water. Originally Answered: What type of cream is used for cooking pasta? It is probably best to use heavy cream since it takes less time to cook down than whipping cream.

The best part? No heavy whipping cream! Just use regular milk (whole milk, skim milk, or 2%–it doesn't matter) for this creamy white sauce that goes perfectly with bow tie or fettuccine noodles. Add some chicken and broccoli for a quick and easy dinner!

Like miso, another fermented product, gochujang needs to be sealed and refrigerated after opening the package.

What is the difference between gochujang sauce and gochujang paste? ›

In its truest form, gochujang is sold as a thick paste, often in plastic tubs and glass jars, and ready for cooking. The kind labeled a sauce or condiment is the same paste, thinned out with other ingredients such as sugar and vinegar.

You're likely to see gochujang cut with another ingredients, like sesame oil, crushed garlic, sugar, and/or soy sauce, any of which help to balance some of its intensity.

The most authentic gochujang replacement combines miso paste and sriracha with a little pinch of sugar. If you try to just swap in another Asian sauce like sriracha or sambal oelek as a 1:1 gochujang substitute, your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not.

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick. Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won't usually change the textures of dishes.

It's safe to eat gochujang paste raw, but I don't recommend it. The flavor is very strong and is best when combined with other ingredients to make a pourable sauce.

Gochujang has a long shelf life due to its fermentation process. Unopened gochujang can last for two years when stored in a cool, dark place like a pantry. Once opened, it should be stored in the refrigerator and can typically last for a year.

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.”

“You can eat gochujang straight up [with fried rice or spread on crusty bread, say], mix it into dips like hummus to jazz them up, or cook it, and dissolving it into soups and stews, for example.”