Looking for a quick, flavor-packed dinner that comes together in under 30 minutes? This 5-ingredient gochujang pasta hits all the right notes. Creamy, spicy, umami-rich, and finished with a crispy furikake breadcrumb topping for added crunch and flavor. It’s a fusion comfort dish that is both indulgent and weeknight-friendly.
My other recipes are also really delicious! Check out my creamy ssamjang pasta as well as my black sesame brownies.
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What is Furikake?
Furikake is a Japanese seasoning blend typically made with dried seaweed, sesame seeds, and sometimes dried fish, egg, or wasabi. It's savory, slightly sweet, and packed with umami, making it the perfect crunchy topping for everything from rice to noodles.
What is Gochujang?
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It brings a complex depth of heat. Spicy, slightly sweet, and intensely savory. In this pasta, it transforms a simple cream sauce into something bold and exciting.
🥣Ingredients
- Olive oil – Adds richness and helps the breadcrumbs toast to a golden crisp.
- Garlic (minced) – Infuses the breadcrumbs with deep, savory flavor.
- Breadcrumbs (panko preferred) – Light and airy, these create a satisfying crunch.
- Furikake – A Japanese seasoning blend that brings umami, sesame, and seaweed notes.
- Pasta – A short, sturdy noodle like paccheri or rigatoni works best to hold the creamy sauce.
- Butter – Adds richness and depth to the base of the sauce.
- Garlic (minced) – Enhances the savory flavor and aroma of the dish.
- Gochujang – A Korean chili paste that delivers spicy, sweet, and umami-packed heat.
- Heavy cream – Balances the spice and creates a silky, luxurious sauce.
- Grated parmesan – Adds a salty, nutty finishing touch.
- Chopped parsley – Fresh pop of green color.
See recipe card for quantities.
📖Instructions
Step 1:
Make the furikake breadcrumbs:
Heat 2 tablespoon olive oil in a skillet over medium heat. Add minced garlic and breadcrumbs. Toast, stirring frequently, for about 5 minutes or until golden and fragrant. Remove from heat and stir in furikake. Set aside.
Step 2:
Cook the pasta:
Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Step 3:
Make the sauce:
In a pan, melt 1 tablespoon butter and sauté minced garlic until fragrant (about 1 minute). Add gochujang and fry for another 1–2 minutes. Pour in the heavy cream and stir until smooth and slightly thickened.
Step 4:
Combine:
Add the cooked pasta to the sauce and toss well. Gradually drizzle in the reserved pasta water, stirring, until the sauce is silky and coats the noodles.
Serve:
Plate the pasta and generously sprinkle the furikake breadcrumbs on top. Garnish with grated parmesan and parsley if desired.
Hint: Be careful not to burn the garlic as it can give off a bitter flavor!
Substitutions and Variations
- Cream: Use coconut cream or plant-based cream for a dairy-free option.
- Pasta: Swap paccheri for spaghetti, penne, or even ramen noodles.
- Butter: Use olive oil or vegan butter to keep it dairy-free.
- Breadcrumbs: Gluten-free breadcrumbs work just as well.
- Add protein: Toss in grilled shrimp, crispy tofu, or a poached egg.
- Make it cheesier: Stir in grated parmesan or pecorino directly into the sauce.
- Add greens: Wilt in some spinach or kale for extra veggies.
Equipment
You do need some equipment for this recipe. Here is everything you need.
- Medium saucepan (for pasta)
- Skillet (for sauce and breadcrumbs)
- Wooden spoon or spatula
- Fine grater (for parmesan)
Storage
Pasta is best enjoyed immediately as the sauce starts to thicken and the pasta hydrates and softens. If you do have leftovers though, store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Keep the furikake breadcrumbs separate to maintain their crunch.
Top Tip
Toast your breadcrumbs low and slow. This allows the garlic to infuse the oil without burning and gives you maximum crunch and flavor from the panko.
FAQ
You can prep the sauce and breadcrumbs in advance, but for the best texture, cook the pasta fresh and assemble just before serving.
Gochujang has a medium heat level. You can start with 2 tablespoon and add more to taste if you're sensitive to spice.
Both are available at most Asian grocery stores, or online. Look for gochujang in tubs or squeeze bottles in the Korean section.
Gochujang Pasta with Furikake Breadcrumbs
This gochujang pasta is creamy, spicy, and umami. Finished with a crispy furikake breadcrumb topping for added crunch and flavor.
Ingredients
Breadcrumb topping
- 2 tablespoon olive oil
- 1 clove garlic, minced
- ⅓ cup breadcrumbs
- ¼ cup furikake
Pasta
- 200g pasta, I used paccheri
- 1 tablespoon butter
- 2 cloves garlic, minced
- 3 tablespoon gochujang
- ¾ cup cream
Optional Garnish
- parmesan, grated
- parsley, chopped
Instructions
- To make the breadcrumb topping: Add olive oil to a pan with minced garlic and panko breadcrumbs. Toast over medium heat for 5 minutes or until golden brown. Transfer to a bowl and mix in furikake.
- To make the sauce, add butter and minced garlic to a pan. Add in gochujang and fry for 1-2 minutes. Add in heavy cream and mix until smooth.
- Cook pasta according to package instructions in salted water. Reserve about 1 cup of pasta water before draining. Add the pasta to the sauce and toss. Drizzle in the pasta water a little at a time until the sauce is nice and glossy.
- Serve the pasta with the furikake breadcrumbs and optionally garnish with parmesan and parsley.
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