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gochujang noodles in a big white noodle bowl topped with an egg, with pasta twirled around the wooden chop sticks.

10 Minute Gochujang Pasta

Saucy gochujang pasta made with creamy coconut milk, fresh garlic, and grated parmesan. These sweet and spicy noodles are seriously the most delicious thing you will ever make in 10 minutes!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 8 oz ramen noodles dried
  • 3 tbsp sesame oil
  • 1 cup unsweetened coconut milk full fat *see note, or heavy cream
  • 4 cloves garlic minced
  • 3-4 tbsp gochujang paste
  • 1/2 cup grated parmesan
  • 1-2 green onions for topping, optional
  • sesame seeds for topping, optional
  • fried egg in chili oil optional

Method
 

  1. Bring a large sauce pan of water to a boil. Cook the ramen for 6-7 minutes and reserve 3/4 cup of pasta water before draining. Careful not to overcook! You want the noodles slightly al dente.
  2. In then same sauce pan, add the sesame oil and sauté the minced garlic for 1 minute. Add the gochujang paste and coconut milk. Stir until heated through, 2-3 minutes until heated through.
  3. Return the ramen to the pot and stir in the parmesan. If sauce is too thick slowly stir in some reserved pasta water, until you meet your desired consistency. Serve with chopped scallions and sesame seeds.
  4. If serving with a fried egg, heat 1-2 tbsp of chili oil in a large fry pan over low heat. Let the pan get hot for 5 minutes. Once the pan is hot, crack 2 eggs into the pan, a couple inches apart. Cover with a tight fitting lid and let cook uninterrupted for 2-2½ minutes. Slide eggs on top of gochujang pasta servings.

Notes

*Coconut milk tends to separate in the can and the fat will solidify to the top - so you want to remove all contents from the can (the solid and liquid) into a small bowl and whisk together until smooth. 
* You can use heavy cream in place of the coconut milk.