Creamy Gochujang Spaghetti With Ground Beef Recipe

Cook Time: 25 minutes

Ingredients

• 12 ounces spaghetti
• 1 pound ground beef
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, pressed
• 1/4 cup tomato paste
• 1/4 cup gochujang red chile paste
• 1 1/4 cups heavy cream
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Directions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente (about 12 minutes). Scoop out 1/2 cup of pasta water and set aside. Drain the spaghetti.

Step 2: In a large skillet, cook the ground beef, bell pepper, and onion over medium heat. Stir occasionally until the meat is browned and the vegetables are tender, about 6-7 minutes.

Step 3: Add the pressed garlic to the skillet and cook for about 1 minute, or until fragrant. Drain any excess grease from the skillet and discard.

Step 4: Stir in the tomato paste and gochujang paste. Bring the mixture to a simmer and cook, stirring constantly, for 3-4 minutes.

Step 5: Pour in the heavy cream and continue stirring until fully incorporated into the sauce. Season with salt and pepper to taste.

Step 6: Add the cooked spaghetti to the skillet and toss to coat with the sauce. Stir in the grated Parmesan cheese. If the sauce is too thick, add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is achieved.

Nutrition Facts (per serving)

Calories	828
Total Fat	51g (65% DV)
Saturated Fat	27g (133% DV)
Cholesterol	196mg (65% DV)
Sodium	1332mg (58% DV)
Total Carbohydrate	50g (18% DV)
Dietary Fiber	3g (9% DV)
Total Sugars	16g
Protein	43g (85% DV)
Vitamin C	49mg (54% DV)
Calcium	217mg (17% DV)
Iron	5mg (29% DV)
Potassium	868mg (18% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origins of Creamy Gochujang Spaghetti With Ground Beef

Creamy Gochujang Spaghetti With Ground Beef is a modern fusion dish born from the growing global appreciation of Korean flavors blended with Western comfort food. While traditional Italian pasta has long paired with tomato-based sauces, the introduction of gochujang Koreas iconic fermented chili paste adds a deep, savory heat that reflects contemporary culinary crossovers. This combination emerged in urban food scenes where chefs experiment with bold ingredients, creating dishes that feel familiar yet excitingly new.

Regional Variations

In Korea, similar pasta dishes often lean spicier, with cooks increasing the amount of gochujang or adding gochugaru for extra heat. In the United States, the recipe tends to be creamier and milder, as heavy cream softens the sharpness of the chili paste. Some regions add mushrooms, spinach, or even kimchi for tang, while others swap ground beef for pork or turkey to suit local tastes.

How It Differs from Similar Dishes

Unlike classic spaghetti with marinara, this version delivers a distinctive umami-rich depth thanks to the fermented chili paste. It also differs from Korean rose tteokbokki sauces, which use rice cakes and often have a sweeter profile. Here, the cream-gochujang blend creates a velvety texture that stands out from standard spicy pasta dishes, making it both heartier and more aromatic.

Where Its Commonly Served

Youll find dishes like this in Korean-Western fusion cafs, trendy bistros, and home kitchens where cooks enjoy experimenting with global flavors. It's becoming especially popular in college towns and metropolitan areas where international ingredients are easy to find and fusion cuisine thrives.

Interesting Facts

Gochujang has been a staple in Korean cooking for centuries, traditionally made from sun-fermented chili, rice, and soybeans. Its rising international fame has made it a favorite ingredient for creating spicy comfort foods. This recipe also highlights how adaptable gochujang is capable of enriching not only Korean dishes but also pasta, soups, burgers, and marinades. The balance of cream and chili paste often converts even spice-shy eaters into gochujang fans.

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