Name: Gochujang Pasta with Eggplant Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Italian Fusion
Ingredients: 1 lb eggplant, chopped into 1-inch pieces; 1¼ teaspoon fine sea salt, divided use; 3 cups cold water (for soaking eggplant); 1 tablespoon grapeseed oil (or other neutral oil); 1 tablespoon tamari (or soy sauce); 1 teaspoon toasted sesame oil; 3 scallions (green onions), thinly sliced, separated into white/light green and dark green parts; 6 oz dried linguine (or spaghetti); 3 tablespoons butter (vegan butter if needed); 2 cloves garlic, minced; 4 teaspoons gochujang paste (not sauce); ¼ cup finely grated Parmesan cheese (vegan alternative if needed); Crispy onions and/or scallion curls for garnish

Print Recipe· 3.9 from 5 reviews

If you are craving a dish that effortlessly combines bold Korean flavors with comforting Italian pasta, this Gochujang Pasta with Eggplant Recipe is about to become your new obsession. Picture tender eggplant bites caramelized to perfection, enveloped in a luscious, slightly spicy gochujang-infused sauce that beautifully coats every strand of linguine. Creamy Parmesan adds a hint of richness while scallions bring fresh brightness, making this a harmonious fusion that’s as exciting as it is satisfying. Whether you’re cooking for yourself or sharing with a friend, this recipe delivers flavor-packed magic in just 25 minutes.

Ingredients You’ll Need

The image shows a white pan with a metal handle placed on a white marbled surface. Inside the pan are several pieces of cooked eggplant, cut into uneven cubes of different sizes. The eggplant pieces have a dark brown to black char on several sides, showing a mix of golden yellow insides and dark purple skin. A metal spatula with slots is resting in the pan on the right side, partly under the eggplant pieces. The pan’s surface has browned bits and food marks from cooking the eggplant, showing a slightly greasy texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—each ingredient plays an essential role, from the tender eggplant’s meaty texture to the vibrant kick of gochujang paste that brings everything alive. Here’s what you’ll gather to create this unforgettable dish.

1 lb eggplant: The star vegetable, offering a silky texture that soaks up all the flavors beautifully.
1¼ teaspoon fine sea salt: Divided use; crucial for drawing out moisture and seasoning perfectly.
1 tablespoon grapeseed oil: A neutral oil ideal for getting the eggplant crispy without overpowering the flavors.
1 tablespoon tamari: Adds deep umami while keeping it gluten-free (can be swapped with soy sauce).
1 teaspoon toasted sesame oil: Imparts that irresistible nutty aroma and complexity to the cooked eggplant.
3 scallions (green onions): Their subtle onion flavor layers freshness into both the sauce and garnish.
6 oz dried linguine: Or spaghetti works just as well; pasta that holds the sauce so wonderfully.
3 tablespoons butter: Creates a rich, silky sauce base (vegan butter works great too!).
2 cloves minced garlic: Essential for fragrant depth and a touch of mellow heat.
4 teaspoons gochujang paste: The fiery, tangy Korean fermented chili paste that defines this recipe’s bold character.
¼ cup finely grated Parmesan cheese: Adds creamy saltiness and balances the spice perfectly (can use vegan cheese).
Crispy onions and/or scallion curls: Optional garnish for extra texture and sharpness.

How to Make Gochujang Pasta with Eggplant Recipe

Step 1: Prep the Scallions

Start by thinly slicing the scallions, carefully separating the white and light green parts from the dark green tops. The lighter parts will lend their gentle sweetness to the sauce during cooking, while the dark green curls will be reserved for a fresh, crunchy finish that brightens the dish’s flavor.

Step 2: Prep the Eggplant

Chop your eggplant into hearty bite-sized chunks. Then soak it in a bowl of cold salted water with a weighted smaller bowl on top to keep the eggplant submerged. This step is key to drawing out excess bitterness and moisture, ensuring the ultimate tender yet caramelized pieces once cooked.

Step 3: Cook the Eggplant

Heat your skillet until it’s properly hot, then swirl in grapeseed oil. Lay the eggplant in a single layer, sprinkling with salt again to season. Cooking it until it is golden brown on all sides gives you that perfect contrast—crispy on the outside with a melt-in-your-mouth interior. Finish by tossing the warm eggplant with tamari and toasted sesame oil to infuse it with deep umami and nutty notes.

Step 4: Cook the Pasta

While the eggplant is working its magic, bring a large pot of salted water to a boil and cook your linguine until al dente. Don’t forget to reserve a cup of the starchy pasta water—that ingredient is pure gold for creating a silky sauce consistency later on!

Step 5: Build the Sauce and Finish

Let your skillet cool a little to protect the butter from burning, then melt the butter on low heat. Add your minced garlic and the white and light green scallion parts, cooking until the garlic just starts to turn golden and fragrant. Next, stir in the gochujang paste along with two-thirds of the reserved pasta water, whisking until you get a smooth, spicy sauce. Finally, toss the cooked pasta and golden eggplant into this flavorful mixture, sprinkle with Parmesan and scallion greens, and add more pasta water as needed to achieve a glossy, luscious coating.

How to Serve Gochujang Pasta with Eggplant Recipe

A plate with one serving of spaghetti sits in the center, with thick noodles mixed with dark brown chunks of eggplant and sauce coating the strands, topped with thin curly green onion strips and some sprinkled grated cheese. To the left is a white pan filled with more spaghetti and eggplant in sauce, with a woman's hand holding metal tongs inside the pan lifting some noodles. Below the pan is a clear glass bowl filled with water and floating sliced green onions. Above the plate is a small white bowl with grated cheese and a clear glass of water. A fork with a cream-colored handle rests on a light gray cloth to the right of the plate, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really elevate the presentation and add pops of flavor, scatter crispy onions or scallion curls on top just before serving. They bring an irresistible crunch and burst of freshness that perfectly contrasts the rich, spicy pasta.

Side Dishes

This recipe is wonderfully bold on its own, but if you want to round out your meal, a bright Asian-inspired cucumber salad or a simple side of steamed greens like bok choy or broccoli makes for a refreshing foil to the pasta’s richness.

Creative Ways to Present

Try plating the pasta in shallow bowls and topping with extra parmesan shavings and a drizzle of toasted sesame oil for a glossy finish. You can also serve it family-style with vibrant garnishes in bowls on the side, letting everyone customize their plates. The striking red sauce and deep golden eggplant always make a gorgeous visual.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of this Gochujang Pasta with Eggplant Recipe, pop them into an airtight container and refrigerate. It will stay fresh for about 2 to 3 days and the flavors tend to deepen overnight, making for an even more delicious second helping.

Freezing

While you can freeze the pasta, keep in mind that the eggplant’s texture might soften further once thawed. For best results, freeze cooked pasta and sauce separately when possible, then gently reheat together to maintain the texture and flavor balance.

Reheating

Gently rewarm your leftovers in a skillet over low heat, adding a splash of water or broth to loosen the sauce as it warms. Avoid using a microwave if you want to maintain that silky sauce texture and avoid drying out the eggplant pieces.

FAQs

Can I use another type of pasta instead of linguine?

Absolutely! Spaghetti, fettuccine, or even penne can work well with the sauce. Just choose a pasta that can hold the sauce nicely for an equally delicious experience.

Is gochujang paste very spicy?

Gochujang has a moderate heat level paired with a sweet and savory depth. If you’re sensitive to spice, start with a smaller amount and adjust to taste. It provides more than just heat—it adds complexity to the dish.

Can I make this recipe vegan?

Yes! Swap the butter for a plant-based option and use vegan Parmesan or nutritional yeast. This way, you keep the creamy, rich elements without dairy, while maintaining the recipe’s incredible flavor.

Why do I soak eggplant in salt water?

Soaking the eggplant helps remove bitterness and excess moisture, resulting in a firmer texture that crisps up nicely when cooked. This technique makes a big difference in flavor and mouthfeel.

Can I substitute tamari with soy sauce?

Definitely. Tamari is a gluten-free soy sauce alternative with a slightly richer taste, but regular soy sauce works well if gluten is not a concern. Just be mindful of the saltiness and adjust accordingly.

Final Thoughts

Trying this Gochujang Pasta with Eggplant Recipe will open the door to a truly exciting culinary adventure blending the best of Korean and Italian flavors. Whether you’re a pasta lover or a fan of bold spice, this dish promises satisfaction with every bite. So why wait? Grab those ingredients and treat yourself to something deliciously different tonight!