Creamy gochujang sauce is inspired by Italian vodka sauce, but with a Korean twist using gochujang. This dish combines the savory and juicy Chinese soup dumplings with the spicy and creamy Korean flavors, creating a vibrant, satisfying experience in every bite.
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WHAT IS GOCHUJANG?
Gochujang is a traditional Korean red chili paste, made with gochugaru (Korean chili powder), fermented soybeans, glutinous rice, and salt. It has a deep vibrant red color and a complex flavor profile that is both spicy and slightly sweet. This paste is a staple in Korean cuisines, adding bold and spicy flavors to dishes lik tteokbokki, rabokki, budae jjigae, and marinades for meats
INGREDIENTS:
- Frozen Soup Dumplings
- Butter (unsalted)
- Garlic
- Gochujang
- Heavy Cream
- Water
- Parmesan Reggiano Cheese
- Salt
- Pepper
HOW TO MAKE SOUP DUMPLINGS IN GOCHUJAN SAUCE:
MAKE THE SAUCE
In a pot, melt 1 tbsp of butter over medium high heat. Add minced garlic and sauté for 1-2 minutes or until fragrant.
Add heavy cream, water, and gochujang. Stir until combined and bring the sauce to a simmer.
ADD SOUP DUMPLINGS
Add frozen soup dumplings to the sauce, leave some space between the dumplings. Cover the pot with a lid and cook for about 12 minutes, or until the dumplings are cooked through. Remove the lid and turn off the heat.
GARNISH AND SERVE
Add freshly grated parmesan cheese onto the soup dumplings. Garnish with sage or chopped chives. Serve hot and enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Soup Dumplings in Creamy Gochujang Sauce
- Prep Time: 8
- Cook Time: 12
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Creamy gochujang sauce is inspired by Italian vodka sauce, but with a Korean twist using gochujang. This dish combines the savory and juicy Chinese soup dumplings with the spicy and creamy Korean flavors, creating a vibrant, satisfying experience in every bite.
Ingredients
- 8–10 frozen soup dumplings
- 1 tbsp unsalted butter
- 2 clove garlic, minced
- 1 tbsp gochujang
- 1 cup heavy cream
- 1/2 cup water
- Salt
- Pepper
- Parmesan cheese, grated
- Chopped chives or sage, for garnish (optional)
Instructions
- In a pot, melt 1 tbsp of butter over medium high heat. Add minced garlic and sauté for 1-2 minutes or until fragrant.
- Add heavy cream, water, and gochujang. Stir until combined and bring the sauce to a simmer.
- Add frozen soup dumplings to the sauce, leave some space between the dumplings. Cover the pot with a lid and cook for about 12 minutes, or until the dumplings are cooked through. Remove the lid and turn off the heat.
- Add freshly grated parmesan cheese onto the soup dumplings. Garnish with sage or chopped chives. Serve hot and enjoy!
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