Spicy Korean-Style Seafood Pasta (Haejang Pasta)

Byhubbybap@gmail.com
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This is one of my go-to meals when I want something warm, spicy, and really satisfying.

In Korea, this kind of dish is often called haejang pasta. “Haejang” refers to foods you eat to recover after drinking, usually something hot, a little brothy, and full of bold flavor. This pasta has that same comforting, wake-you-up kind of quality.

It’s not traditional Italian pasta, but more of a Korean-style version. Pasta is really popular in Korea, but it’s often adapted with familiar flavors like garlic, chili, and gochujang. This dish leans into that style.

I used shrimp, baby octopus, and mussels in a rich chili garlic base, then tossed everything together with pasta and greens. It’s garlicky, slightly tomatoey, spicy, and full of flavor.

It’s warm, comforting, and one of those meals that just makes you feel better.

Spicy Korean Style Seafood Pasta Haejang Pasta with shrimp and seafood

Spicy Korean-Style Seafood Pasta (Haejang Pasta)

A spicy Korean-inspired seafood pasta loaded with shrimp and seafood in a flavorful sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

Aromatics & Base
  • 3-5 Garlic cloves thinly sliced
  • 1/2 Onion sliced
  • 2 tbsp Olive oil
  • 2 tbsp Gochugaru (Korean chili flakes)
Protein & Seafood
  • 0.3 lb Thinly sliced beef
  • 6-7 Whole shrimp
  • 4-5 Baby octopus (jjukkumi) cleaned
  • 10-15 Whole mussels cleaned
Sauce
  • 2 cup Water
  • 1 cup Tomato-based pasta sauce
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1.5 tbsp Gochujang
Pasta & Veg
  • 2 servings Pasta of choice I used spaghetti
  • 2-3 Bok choy
  • 2–3 Green chilies sliced, I used Korean green chilies but any kind works (adjust to taste)
  • Black pepper to taste

Equipment

  • Large deep skillet or sauté pan
  • Large pot for boiling pasta

Method
 

  1. Make the base
    Heat olive oil in a pan. Add sliced garlic and onion, sauté until fragrant. Add gochugaru and beef, stir-fry to build a chili oil base.
  2. Add seafood
    Add shrimp, baby octopus, and mussels. Add some mirin on to the seafood then pour in water, pasta sauce, soy sauce, oyster sauce, and gochujang. Simmer until seafood is just cooked through.
  3. Cook pasta
    While the sauce simmers, boil pasta in salted water until al dente.
  4. Combine
    Add cooked pasta to the sauce. Toss to coat, then add baby bok choy and sliced chilies. Simmer 1–2 minutes until the greens soften.
  5. Serve
    Finish with black pepper and extra chili if you like it spicy. Serve hot.

Notes

Difficulty

Intermediate – Multiple components and timing seafood properly takes a bit of attention.

Storage

Refrigerator: Up to 2 days airtight.
Reheat: Reheat in a pan with a splash of water to loosen the sauce.

Tips

• Don’t overcook seafood — add in stages and cook just until done.
• Reserve a little pasta water to loosen the sauce if needed.
• Adjust spice level by reducing or increasing gochugaru and chilies.

If you liked this, you might also like:

Spicy Green Onion Egg Glass Noodle Soup (Gyeran Dangmyeon Guk)

Creamy Kimchi Bacon Udon

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