Sempio Gochujang

Looking for something cozy, spicy, and just a little fancy for your holiday table or any night you want to impress yourself? This creamy gochujang mezcal pasta is my go-to. It’s smoky, a little sweet, a little spicy, and totally comforting. And the star of the show? Sempio Gochujang Chili Paste. If you’ve never cooked with gochujang, this is your moment. It adds a bold, deep Korean flavor that turns everyday pasta into something amazing.

Method 

1. Boil the Pasta

First, fill a large pot with water and bring it to a boil. Don’t forget to add a good pinch of salt this helps flavor the pasta. Once the water is bubbling, drop in half a box of pasta. Cook it according to the package instructions until it’s just right (we want it tender but not mushy). Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. This water will help make your sauce silky later on.

2. Sauté the Aromatics

Now, grab a large pan or skillet and place it on the stove over medium-low heat. Add the butter and olive oil, and let the butter melt down into the oil. Once that’s ready, toss in your diced shallot and minced garlic. Stir them around gently, and cook until they get soft and smell amazing this usually takes about 2 to 3 minutes. This step sets the base of the flavor.

3. Add the Smoky Magic

It’s time to bring in the smoky fun. Slowly pour in the mezcal and let it sizzle in the pan. Let it cook for 2 to 3 minutes so the alcohol cooks off, leaving behind just the smoky taste. Be careful not to have the heat too high mezcal is flammable, so gentle simmering is the way to go.

4. Make the Sauce

Now for the star of the show  add the Sempio Gochujang Chili Paste and the can of crushed tomatoes into the pan. Use your spoon to stir everything together until the gochujang melts into the tomato sauce. Let it all simmer together for about 15 minutes. During this time, the bold, spicy, and slightly sweet flavors will become rich and full.

5. Creamy Finish

Once the sauce has had time to cook down and thicken, stir in the heavy cream. Then sprinkle in the oregano, black pepper, and parmesan cheese. Keep stirring until everything is smooth and creamy. The sauce should look rich and taste even better.

6. Toss the Pasta

Finally, add your cooked pasta straight into the pan with the sauce. Gently mix it all together so every noodle gets coated in that dreamy, creamy gochujang sauce. If the sauce feels too thick, use a bit of that saved pasta water to loosen it up. Just add a splash at a time until it’s perfect.

7. Serve It Up!

Once everything’s mixed and looking delicious, spoon the pasta into bowls. Add extra parmesan on top if you’d like, or maybe some chopped herbs to finish it off. Then dig in while it’s warm and cozy.

Necessary Tools 

• Large pot (for boiling pasta)
• Large sauté pan or skillet
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Ladle (to save pasta water)

Serving Suggestions 

• Serve it with warm garlic bread or a slice of toasted sourdough.
• A simple side salad with lemony dressing works great to balance the richness.
• Top with extra parmesan, chopped parsley, or even a soft-boiled egg if you’re feeling fancy.
• Pairs well with sparkling water, lemonade, or a smoky cocktail if you want to match the mezcal vibes.

Fun Fact 

Gochujang is a Korean chili paste made from fermented soybeans, red chili, rice, and salt. It’s been around for hundreds of years, and it packs tons of flavor into just one spoonful. Sempio is one of Korea’s most trusted brands and it’s totally vegan!

Conclusion

This pasta is the kind of dish that feels fancy, but it’s actually super easy. It’s bold, cozy, and perfect for chilly nights or holiday dinners when you want something different. Sempio Gochujang gives it that special flavor twist that’ll make everyone go, “Wait what’s in this?!”

So next time you’re in the mood for creamy comfort with a little kick, grab that gochujang and mezcal and let’s make some magic.