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Gochujang Butter Pasta

Gochujang Butter Pasta is a Korean fusion dish that combines the rich, spicy-sweet flavour of gochujang (Korean chilli paste) with creamy butter and Parmesan cheese. The sauce coats the pasta beautifully, creating a perfectly balanced blend of heat, sweetness, and umami.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 person
Course: Main Course
Cuisine: fusion Korean, korean
Calories: 650
Ingredients Method Notes

Ingredients
  

Make the Gochujang Butter ( 2-3 servings for pasta)
  • 100 g unsalted butter
  • ¾ tbsp gochujang Korean red chili paste
  • ½ tbsp minced garlic
  • 2 tbsp grated Parmesan cheese
  • ½ tbsp honey
Cook the Pasta
  • 100 g pasta spaghetti or linguine work best
  • 50 g frozen shrimp thawed and patted dry
  • ½ tbsp minced garlic
  • 30 g minced onion
  • 1½-2 tbsp gochujang butter adjust to taste
  • A pinch of black pepper
  • Chopped green onion for topping

Method
 

Make the Gochujang Butter
  1. Soften the butter at room temperature in a mixing bowl.
  2. Add gochujang, minced garlic, Parmesan cheese, and honey.
  3. Mix well until smooth and fully combined.
  4. Store in the fridge to firm up.
Cook the pasta
  1. Cook the pasta in salted boiling water for 10 minutes less than the package instructions.
  2. Drain, reserving about 3 tbsp of pasta water.
  3. In a pan, heat a little olive oil and sauté the minced garlic and onion over low heat until fragrant.
  4. Add shrimp and cook until just done.
  5. Add 1½–2 tbsp of gochujang butter to the pan and let it melt over low heat.
  6. Add the cooked pasta and a few tablespoons of pasta water.
  7. Toss until everything is evenly coated and glossy.
  8. Season with black pepper to taste.
  9. Plate the pasta and top with chopped green onion and extra Parmesan cheese.

Notes

Tips

  • For a milder flavour, reduce gochujang and add a bit more honey.
  • You can substitute shrimp with bacon, squid, or mushrooms.
  • The leftover gochujang butter is great on rice, toast, or roasted veggies!
  • Best Pasta Types for Gochujang Butter Pasta
    1. Spaghetti – ⭐ Most recommended
      • The go-to choice for balance.
      • Thin enough for light coating but sturdy enough to hold the buttery gochujang sauce evenly.
    2. Linguine
      • Slightly flatter than spaghetti, giving more surface area for the sauce.
      • Great if you want a silkier texture.
    3. Fettuccine
      • Works well if you prefer a creamy, richer version.
      • Perfect for extra butter or cheese lovers.
    4. Angel Hair (Capellini)
      • Light and delicate — nice if you want a quick, subtle version.
      • Best with less sauce, since it can get soggy easily.
    5. Penne or Fusilli (short pasta option)
      • Good for a more casual, spoonable dish.
      • The grooves trap bits of garlic, shrimp, and gochujang butter beautifully.
    6. If you want a Korean fusion twist, you can even use ramen noodles or somen instead of pasta