Fusion · main

Gochujang Chicken Pasta

Gochujang Chicken Pasta reads umami 6.6, richness 5.4 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Fusion main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 2.9 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.4 · Salinity 5.1 · Allium 4.5 · Sweetness 3.2 · Funk & Ferment 3.2 · Heat 3.1 · Sourness 2.9 · Warm Spice 2.4 · Herbaceous 2.3 · Floral 1.2 · Earthy 1.0 · Nutty 1.0 · Bitterness 0.9

What's in it (15)

• rigatoni pasta — 340 g
• boneless chicken — 454 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• unsalted butter — 41 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• gochujang — 59 g
• soybean soy sauce — 30 g
• rice wine vinegar — 11 g
• light-brown sugar — 13 g
• heavy cream — 237 g
• scallions — 200 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 213.1 kcal, 12.6 g protein, 10.8 g fat, 21.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of salted water to a boil for the pasta. Toss the chicken pieces with 1 tsp salt and the pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, undisturbed, until deeply golden on the first side, 4-5 minutes; flip and cook until golden and cooked through to 165F, 3-4 minutes more. Transfer to a plate.
3. Add the rigatoni to the boiling water and cook according to package directions until just al dente, 10-12 minutes. Reserve 1 cup of the pasta water, then drain the pasta.
4. While the pasta cooks, melt 1 tbsp of the butter in the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
5. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
6. Whisk in the gochujang, soy sauce, rice vinegar, and brown sugar; cook, stirring, until the paste darkens slightly and smells toasty, about 1 minute.
7. Pour in the cream and 1/2 cup of the reserved pasta water; bring to a gentle simmer and cook, stirring occasionally, until the sauce coats the back of a spoon, 3-4 minutes.
8. Return the chicken and any accumulated juices to the skillet along with the drained pasta and the remaining 2 tbsp butter; toss over low heat until the pasta is glossy and evenly coated, 1-2 minutes, thinning with more reserved pasta water as needed.
9. Taste and season with more salt if needed. Divide among bowls and top with the scallions.

Dishes with a similar flavor shape

• Crispy Chili Garlic Chicken — Indian · Indo-Chinese
• Crispy Chicken 65 — Indian
• A Winter Favorite! Authentic Hakata-style Motsu-Nabe Hot Pot — Japanese
• Gochujang-Glazed Meatloaf — Korean
• Lumpiang Shanghai (Crispy Pork Spring Rolls) — Filipino

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.