Sesame crunch gochujang pasta is the perfect meal to satisfy your spicy cravings. It features tender noodles tossed in gochujang sauce and topped with crispy garlic, sesame, scallions, and chili oil.
Info and tips for sesame crunch pasta
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s sweet, spicy, and filled with umami. Gochujang ranges in heat by brand. Start with 1 tablespoon if you’re unsure, and then add more for extra spice. You can also stir in a splash of honey or maple syrup to mellow the heat and balance the flavors.
To add extra protein you can use protein pasta, a jammy egg, crispy tofu, or chicken. You can also just use some chili crisp if you don’t have time to make the sesame crunch.
Equipment
This is the Our Place Pan I used to make the pasta
Ingredients for sesame crunch gochujang pasta
Sauce
- 8 oz box pasta
- 1 tsp sesame oil
- 3 garlic cloves minced
- 1 tsp ginger minced
- 1-2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 cups heavy cream
- 1 green onion
Sesame chili crunch
- 2 tbsp neutral oil
- 1 shallot sliced
- 1 garlic clove minced
- 1 tbsp sesame seeds
- 1 tsp chili crisp
Instructions
- Start by boiling your noodles till al dente. Strain, drizzle with oil, and set aside.
- Meanwhile make the sauce by sauteing the minced garlic and ginger in the sesame oil. After a couple minutes add in the gochujang and continue cooking down for 1-2 minutes on medium heat.
- Stir in the soy sauce, rice vinegar, and heavy cream. Bring to a gentle simmer and toss the noodles in until coated in the sauce. Season with salt & pepper to taste.
- Meanwhile in a separate small pan heat the shallot in the neutral oil until crispy, then add the garlic, sesame seeds, and chili oil, and cook another 1-2 minutes, careful not to burn.
- Top the pasta with the homemade sesame chili crunch and fresh green onion and enjoy!
See below for a video tutorial!
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Sesame crunch gochujang pasta features tender noodles tossed in gochujang sauce and topped with crispy garlic, sesame, scallions, and chili crisp.
Start by boiling your noodles till al dente. Strain, drizzle with oil, and set aside. Meanwhile make the sauce by sauteing the minced garlic and ginger in the sesame oil. After a couple minutes add in the gochujang and continue cooking down for 1-2 minutes on medium heat. Stir in the soy sauce, rice vinegar, and heavy cream. Bring to a gentle simmer and toss the noodles in until coated in the sauce. Season with salt & pepper to taste. Meanwhile in a separate small pan heat the shallot in the neutral oil until crispy, then add the garlic, sesame seeds, and chili oil, and cook another 1-2 minutes, careful not to burn. Top the pasta with the homemade sesame chili crunch and fresh green onion and enjoy!Sesame Crunch Gochujang Pasta
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