Dorothy Porker – foodblog

Gochujang and Parmesan Pasta

I’m starting the FODMAP-diet today. A co-worker told me how the FODMAP-diet had helped her figure out what was causing her stomach problems. As I’ve had stomach problems my entire life, with things worsening this year due to stress, I decided to get in touch with a dietitian and try this diet myself to maybe feel a little less shitty all the time. At least in the physical department.

In short, it’s been discovered that about 75% of people who have IBS are tiny fermentation factories, who ferment shit (literally) in their bowels when they eat certain foods. On the FODMAP-diet, you first try and exclude these foods as much as possible, before testing specific types of food one by one to see which one(s) are causing you the nasties.

Because I can cook I can live without a lot of things, but two ingredients I can’t use for the time being made my heart shatter into a billion little pieces: garlic and onion. This means one of my favorite ingredients, gochujang, is also out of bounds. Hopefully they can make a glorious comeback in a few weeks and all will be well with the world again.

So yesterday I had a farewell to noms, and made this Lady&Pups inspired gochujang, mushroom and cheese pasta. I never thought to combine gochujang and cheese before I found this recipe and it really is the holiest of holy combinations.

I can’t always be bothered with the mushrooms because YAY PASTA, but you know, add veggies at will.

Gochujang and Parmesan Pasta

Combine the gentle heat of gochujang with the umami of Parmesan for this creamy spicy pasta.
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Main Course
Cuisine: Asian, Italian, Korean
Servings: 1


  • olive oil
  • 2 cloves of garlic finely chopped
  • 4 shallots finely chopped
  • 80 grams pasta of choice I like linguini
  • 2 tbsp gochujang
  • 1 tbsp flour
  • 1 cup full cream
  • 1 cup grated parmesan+extra for finishing
  • 1 slice of whatever cheese you have laying around
  • salt
  • pepper


  • First, bring a large pot of water to the boil with lots of salt and cook your pasta according to the instruction on the packet. I like to use linguini, because it’s my favorite pasta but I'll use whatever I have laying around if need be.

The Sauce

  • Heat a little bit of olive oil in a frying pan. Add the shallots and garlic and glaze on a medium high heat until translucent.
  • Now stir in the gochujang and flour for a minute or two before adding the cream. The sauce will start to thicken. Add the parmesan and slice of whatever cheese you have laying around. Once they have melted add in pre-pan fried and wilted vegetables of choice, if using.
  • Your pasta should be done now. So drain and mix in with the sauce to finish. Serve and top with more parmesan.

[Update: I’ve had to drop out of FODMAP for personal reasons]

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