Modu Recipes

Striker Chef's Gochujang Cream Pasta

A fusion pasta with an addictive flavor, combining spicy gochujang base with smooth heavy cream and shrimp.

🙋 Recommended for

  • ⭐ Those who want to try a different and spicy K-pasta recipe
  • ⭐ Those who enjoy a thick, smooth rosé-style sauce

Ingredients needed 🛒1 servings

  • pagelli pasta, 1 serving
  • shrimp, as needed
  • minced garlic, 2 tbsp
  • minced ginger, 1 tbsp
  • gochujang, 3 tbsp
  • heavy cream, a little
  • chicken stock, a little
  • chives, a little
  • Parmesan cheese, a little
  • pasta water, enough to coat

Recipe 🍳

  1. Bring a pot of water to a boil, add salt, and cook the pagelli pasta for 14 minutes.
  2. Cut the shrimp into bite-sized pieces.
  3. In a pan without oil, add 2 tbsp minced garlic and 1 tbsp minced ginger, and sauté over low heat until fragrant.
  4. When the garlic and ginger aroma rises, add 3 tbsp gochujang and sauté together to create the gochujang sauce base.
  5. Add the cooked pagelli pasta and the cut shrimp to the pan, and briefly toss to coat the sauce, tightening the pasta.
  6. Pour in enough pasta water to bathe the pasta, and cook so the gochujang sauce fully penetrates the pasta.
  7. When the liquid has reduced slightly, add heavy cream to achieve a smooth rosé hue, then season with chicken stock.
  8. Turn off the heat, add chopped chives and grated Parmesan cheese, and toss gently with residual heat. Serve.
  1. Cook the pagelli pasta and prepare the shrimp.
  2. In a pan, sauté minced garlic, minced ginger, and gochujang in order.
  3. Add the pasta and shrimp, stir-fry, then add pasta water and reduce the sauce.
  4. Adjust consistency and seasoning with heavy cream and chicken stock, then finish with chives and cheese.

Cooking tips 💡

  • Stir-frying the pasta with the gochujang base first helps the pasta stay al dente and prevents it from becoming too soft.
  • Unlike Italian style, avoid using too much olive oil to let the clean, spicy flavor of gochujang shine through.

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