Creamy Gochujang Pasta - Easy Recipes (2024)

FAQs

Can you put milk instead of cream in pasta? ›

Either one will give a wonderful balance of flavor and creaminess. Can you use milk instead of cream in pasta sauce? Whole milk or even a dairy-free milk, like almond milk, will work just fine in this recipe. They just won't thicken quite like half and half or cream.

This Creamy Gochujang Pasta is the perfect fusion of Korean flavors and Italian cuisine. Gochujang takes the place of tomato paste in this recipe, providing a subtle sweetness and spice. I promise, you will love this fun twist on a classic recipe that comes together just as easily and quickly as its ounterpart!

Just remember, a little goes a long way. It's best to start with a teaspoon of gochujang, and work your way up from there according to taste.

What is it? Gochujang, a fundamental ingredient in Korean cooking, is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt.

Condensed milk is evaporated milk that has been sweetened with sugar. Evaporated milk can be used in place of heavy cream in most recipes, whereas condensed milk is best reserved for desserts. Some health food stores may sell evaporated coconut milk, which is also a good substitute.

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.

While it may not have the same Korean flavor profile as gochujang, harissa paste can still provide a fiery heat to your dishes. Harissa paste tends to be spicier than gochujang, so adjust the quantity according to your tolerance level.

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.

Use it as a base ingredient in Korean dishes, soups, stews and stir-fries. Its spicy flavour means it also works well as a marinade or with tacos and burgers.

Do you refrigerate gochujang after opening? ›

How do you store gochujang? Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then.

This spicy paste is salty, savory and slightly sweet, and can be used in many ways including in soups, stews, marinades and sauces. Traditional Korean dishes that include gochujang are bibimbap, a mixed rice dish, tteokbokki, a spicy rice cake street food, and Jeyuk Bokkeum, a spicy marinated pork stir-fry.

Gochujang Health Benefits

Korean red pepper paste is even registered with the Codex Alimentarius Commission, which is an organization that promotes international food quality. It is now widely accepted that gochujang can be instrumental in weight loss and the treatment of diabetes.

Meet gochujang, the savory Korean sauce that, like sriracha, is made from fermented red peppers, but has a more savory, salty, deep flavor. “It's like hot sauce-meets-umami flavor,” chef Edward Lee, owner of 610 Magnolia & Milkwood in Louisville, Kentucky, told ABC News.

An unopened container of gochujang can last over two years when kept in a cool, dry place, and even after opening, it can retain its quality for several months to a year or more if refrigerated and sealed tightly.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

Don't Let It Boil

Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. Heat the milk gently over medium-low heat to prevent the dairy from curdling.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

How do I thicken pasta sauce? Starch: Cornflour/Potato starch/Pasta starch/Flour. Mix the starch in water if it's powder form, let it dissolve in the water then add that to the sauce;If you add powder to hot sauce it can make it difficult to mix, it forms small clumps.