Gochujang bolognese pasta. Spicy Korean chili paste in a rich tomato meat sauce? Sounds bold, right? But trust me, gochujang adds savory heat that takes your bolognese to the next level. One bite, and you’ll wonder why you didn’t try it sooner!
Why you’ll love this spicy spaghetti recipe
This dish is a fusion of Italian tomato meat sauce and Korean chili paste. Two bold cuisines, one incredible result.
If you’re a gochujang fan, this spicy bolognese is about to become your new favorite. The flavor is rich, deep and completely addictive. Even with just a quick 20-minute simmer, it’s packed with flavor. But if you have time to slow cook it for a couple of hours, it reaches another level of deliciousness.
Toss it with perfectly al dente pasta, top with a generous heap of Parmesan, and get ready for pure comfort food bliss.
Let me guide you through this recipe with my step-by-step video or follow along on YouTube!
The best Gochujang pasta
Not only is this the coziest meal, but it’s also a total showstopper. Whip out this spicy gochujang bolognese pasta, and your guests will be blown away!
Bonus? You can make the sauce ahead of time, it only gets better as it sits. When you’re ready to eat, just boil your favorite pasta, swirl it all together and top with a mound of freshly grated parmesan. Dinner = done.
And here’s the game-changer: Tossing the pasta in the sauce instead of just spooning the sauce on top. This way it’s thicker, glossier and perfectly clings to the pasta. No more watery sauce pooling at the bottom of your bowl! Try it once, and you’ll never go back!
Spicy Gochujang spaghetti bolognese ingredients
- Meat: This recipe uses a mix ground beef and ground pork for maximum flavor.
- Gochujang sauce: The star ingredient, this Korean red pepper paste brings a perfect balance of sweet, spicy and savory flavors.
- Pasta: Use your favorite! Long pasta like spaghetti or fettuccine, and short varieties like rigatoni, paccheri or penne, all work great.
- Veggies: Onion, celery, carrot and garlic aka ‘soffritto’, the backbone of the sauce.
- Bay leaves: Add depth and a subtle herbal note to the sauce.
- Crushed tomatoes: Use high-quality crushed tomatoes for the best flavor. You can also swap for tomato passata, puréed tomatoes or whole tomatoes crushed by hand.
- Beef broth: Cooks down and tenderizes the meat.
- Tomato paste: Adds richness and intensifies the sauce.
- Half-and-half: Makes the sauce silky. Swap for whole milk, but avoid lower-fat options for the best texture.
- Parmesan: Skip the pre-grated stuff! Buy a small wedge of parmesan and toss the rind into the sauce for extra depth.
Recipe tips
- Serve it your way! Toss it with pasta, stuff it into baked potatoes, use it to make an epic lasagna or a toast bolognese.
- Boost the depth of flavor! Add ½ cup of red or white wine instead of beef broth for extra richness.
- Spice level: I used 3 tablespoons of gochujang for a balanced kick that’s not too spicy. Want more heat? Add another tablespoon. Feeling bold? Go for two more and turn up the fire!
- Let the meat come to room temperature. Cold meat clumps up. If you let it sit out for 20 minutes before cooking, it breaks down easier into that classic bolognese texture.
- Don’t brown the meat! Browning can make it tough and dry. Cook it low and slow over medium, breaking it into fine bits as it simmers.
- Don’t skip the hal-and-half! It might sound odd, but it helps tenderize the meat and creates a silky, luscious sauce. That’s the secret here!
- Serve with garlic bread and turn this into a full-on feast!
Can I sub gochujang for a chili paste?
If you can’t find gochujang, you can swap it for sambal oelek or any other chili paste you have on hand. But keep in mind, the flavor won’t be quite the same!
For a closer match, mix chili paste with a little sriracha to add that signature sweet and spicy balance that gochujang brings. Adjust the spice level to your liking as you go!
Love spicy pastas? Check out my Spaghetti Bolognese with Nduja, Spicy Orecchiette with Bacon and Broccoli or Spicy Miso Butter Pasta.
Storing tips
- Make ahead: Prepare the gochujang bolognese sauce up to 1 day in advance. When ready to serve, reheat over medium while you boil the pasta.
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Freeze the sauce in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.
Gochujang Bolognese
Ingredients
- 14 ounces pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 yellow onion - diced
- 1 carrot - peeled and diced
- 4 garlic cloves - minced
- 1 celery stalk - chopped
- 1 pound ground beef
- 1 pound ground pork
- 2 tsp dried thyme
- 3 tbsp tomato paste
- 3 tbsp Gochujang sauce
- ½ cup beef broth
- 2 cans (14 oz/400 g) crushed tomatoes
- 1 ½ cup half-and-half
- 2 bay leaves
- ½ cup grated Parmesan - + rind (optional)
Instructions
- Before you start cooking: Peel and dice the carrot. Mince the garlic cloves, dice the onion and chop the celery stalk.
- Add ground beef and ground pork, break up into pieces. Stir in thyme, Gochujang sauce and tomato paste. Stir until completely incorporated.
- Deglaze with beef broth and use it to help scrape up any brown bits on the bottom of the pot, simmer for 1 minute. Add crushed tomatoes, half-and-half, Parmesan rind and bay leaves. Stir and simmer for at least 20 minutes.
- Meanwhile, boil the pasta in generously salted water until 1 minute before al dente according the package directions. When ready, reserve ½ cup cooking water and drain the pasta.
- When ready, add Parmesan to the sauce. Stir until combined. Toss with pasta and add a splash of cooking water, if needed, to loosen the sauce. Enjoy!
Video
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