Gochujang Pasta with Crispy Garlic
Spicy Korean red chile paste coats tender pasta with a silky, umami-rich sauce finished with crispy garlic oil. Ready in 20 minutes—no protein needed, but perfect alongside grilled chicken or tofu.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 8 oz spaghetti or linguine
- 3 tbsp gochujang (Korean red chile paste)
- 4 cloves garlic, thinly sliced
- 4 tbsp olive oil
- 1 tbsp butter
- 1 tbsp soy sauce
- 2 tbsp sesame seeds (white or black, plus fresh scallion if desired)
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~9 minutes. Reserve 1 cup pasta water, then drain.
- 2
In a large skillet, heat olive oil over medium. Add sliced garlic and cook until golden and crispy, stirring occasionally, ~4 minutes.
- 3
Reduce heat to medium-low. Stir in gochujang, breaking it up with a spoon until it coats the oil, ~1 minute.
- 4
Add soy sauce and 0.5 cup pasta water. Stir until smooth. Add cooked pasta and toss to coat, adding more pasta water if needed.
- 5
Remove from heat. Stir in butter until it melts and coats the pasta. Taste and adjust seasoning with salt if needed.
- 6
Divide between bowls. Top with crispy garlic, sesame seeds, and fresh scallion if using. Serve immediately.
Tools you’ll need
- large pot
- large skillet (12-inch preferred)
- wooden spoon
- tongs or pasta fork
- measuring spoons
- measuring cups
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