Sesame Crunch Gochujang Pasta

I make this Sesame Crunch Gochujang Pasta when I’m craving something bold, creamy, and savory with a spicy Korean twist. It’s a quick toss of tender noodles in a gochujang-based sauce, topped with crispy garlic, sesame seeds, scallions, and chili oil for crunchy texture and flavor depth.

Why You’ll Love This Recipe

I love this recipe because it’s creamy, spicy, nutty, and satisfying—all in one bowl. The gochujang delivers umami heat, while sesame oil and toasted seeds add richness. The crispy garlic adds crunch, and it comes together so fast, making it perfect for busy evenings or flavorful weeknight dinners.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• About 8 oz (225 g) pasta (e.g. spaghetti or similar)

• 1 tsp sesame oil

• 3 garlic cloves, minced

• 1 tsp fresh ginger, minced

• 1–2 Tbsp gochujang (adjust based on spice preference)

• Optional toppings: crispy garlic, sesame seeds, scallions, chili crisp oil

directions

1. I cook the pasta per package instructions until al dente, drain, and set aside.

2. I heat sesame oil in a skillet over medium‑low, add minced garlic and ginger, and sauté just until fragrant but not browned.

3. I add gochujang—about 1 Tbsp for mild heat up to 2 Tbsp for more spice—stirring to coat the aromatics and warming it through.

4. I toss in the cooked noodles immediately, stirring to coat in the spicy, sesame‑flavored sauce.

5. I transfer to a serving bowl and top with crispy garlic, sesame seeds, chopped scallions, and a drizzle of chili crisp if I have it on hand.

Servings and timing

• Serves: about 2–3 people

• Prep time: ~5 minutes

• Cook time: ~5–7 minutes

• Total time: ~10–12 minutes (including pasta cooking)

Variations

• I sometimes stir in a dollop of butter or drizzle of heavy cream after tossing in pasta for extra richness—similar to creamy gochujang noodles.

• I add roasted or stir-fried vegetables like zucchini, broccoli, or carrots for extra texture and fiber.

• I top with toasted peanuts or crushed nuts for a crunchy twist.

• For protein, I sometimes add pan-seared tofu, shrimp, or grilled chicken to make it more filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm in a skillet or microwave, and add a splash of water or sesame oil to refresh the sauce and maintain moisture.

FAQs

How do I adjust the spiciness?

I control heat by reducing or increasing the amount of gochujang—start with 1 Tbsp and taste. If it’s too mild, I add more. Gochujang brands vary in heat, so adjust accordingly.

Can I use gluten-free pasta or rice noodles?

Yes—I routinely swap in rice noodles or gluten-free spaghetti. The sauce clings well and texture stays satisfying.

What gives the “crunch” in this pasta?

I use crispy garlic and sesame seeds for crunch. A drizzle of chili crisp oil adds extra texture and smoky heat.

Can I make this ahead?

I prefer it freshly tossed, but if needed I prep sauce and cook pasta separately. Then combine and heat just before serving.

Is this recipe dairy-free?

Yes—it’s naturally dairy-free unless I add optional butter or cream. The base itself uses gochujang, sesame oil, and garlic only.

Conclusion

I keep making this Sesame Crunch Gochujang Pasta when I crave something quick, spicy, and full of umami flavor. In under 15 minutes I get noodles coated in a rich, spicy sauce with every bite bursting with crunch and savory depth. It’s simple, bold, and endlessly customizable.

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