Name: Korean-Style Veggie Pasta with Gochujang Garlic Sauce
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 8 ounces pasta; 1 red bell pepper (sliced into strips); 1 green bell pepper (sliced into strips); 1 yellow bell pepper (sliced into strips); 1 cup cherry tomatoes (halved); 1 cup mushrooms (sliced); 4 cloves garlic (minced); 3 tablespoons olive oil; 1/2 cup grated cheese; Salt and black pepper to taste; 2 tablespoons water

Korean-Style Veggie Pasta with Gochujang Garlic Sauce

A simple and colorful Korean-inspired pasta dish loaded with fresh bell peppers, mushrooms, and cherry tomatoes tossed in a savory garlic sauce. This beginner-friendly recipe combines Italian pasta with Korean flavors, ready in just 25 minutes with minimal effort.

25 min

Easy

4 servings

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Taste Profile

Sweet5/10

Salty5/10

Sour2/10

Umami7/10

Spicy4/10

🥄 Texture

Al dente pasta provides a chewy base while the bell peppers remain crisp-tender and the mushrooms are soft and slightly meaty. Halved cherry tomatoes burst with juiciness and the grated cheese melts into a slightly creamy coating on the noodles.

👃 Aroma

Garlic and warm olive oil create a fragrant savory top note, with roasted bell pepper sweetness and a subtle fermented chili (gochujang) aroma adding depth. The melted cheese and mushrooms contribute a warm, savory finish.

🍷 Pairs Well With

A crisp, cold lager or a slightly off-dry Riesling to balance the sweet-spicy umami; nonalcoholic options: cold barley tea (bori-cha) or sparkling water with a lemon wedge.

🥗 Side Dishes

Quick kimchi or cucumber-kimchi salad, a simple sesame-dressed green salad, or lightly pickled radishes/carrots to add brightness and contrast.

Ingredients(11 items)

18 ounces pasta

21 red bell pepper (sliced into strips)

31 green bell pepper (sliced into strips)

41 yellow bell pepper (sliced into strips)

51 cup cherry tomatoes (halved)

61 cup mushrooms (sliced)

74 cloves garlic (minced)

83 tablespoons olive oil

91/2 cup grated cheese

10Salt and black pepper to taste

112 tablespoons water

Instructions

Boil water in a large pot and cook pasta according to package directions. Drain and set aside.

While pasta cooks, heat olive oil in a large pan over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add the sliced bell peppers and mushrooms to the pan. Stir and cook for 3-4 minutes until they start to soften.

Add cherry tomatoes and 2 tablespoons of water to the pan. Cook for another 2-3 minutes, stirring occasionally. Season with salt and black pepper to taste.

Add the cooked pasta to the pan with vegetables and toss everything together until well mixed. Remove from heat, sprinkle grated cheese on top, and serve immediately.