Korean Pasta Recipe with Gochujang (Carrot Gnocchi Tteokbokki Style)
The Idea Behind This Dish
This dish sits right in between two worlds.
On one side, you’ve got Parisian gnocchi. Light, airy, rich from butter and eggs. Something I cooked constantly when I worked at Palace Kitchen. We ran so many variations of gnocchi that it became second nature.
On the other side, you’ve got tteokbokki. Sticky, spicy, comforting Korean street food built around rice cakes and gochujang.
This is where those two meet.
Instead of potato or water-based gnocchi, I used carrot juice. It adds natural sweetness, color, and makes the whole dish feel like it belongs in spring. Especially around Easter when carrots are everywhere.
Then we treat it like tteokbokki. Gochujang, beef stock, a little heat, a little sweetness, and that glossy sauce that clings to everything.
You end up with something that eats like comfort food but still feels intentional.
Why This Works
- Carrot adds sweetness that balances gochujang heat
- Gnocchi texture mimics Korean rice cakes
- Beef short rib adds depth and richness
- Cheese finish gives it that Korean street food vibe
- It is familiar enough to rank, different enough to stand out
Ingredients
Carrot Gnocchi
- 3/4 cup carrot juice (170 g)
- 6 tablespoons unsalted butter (85 g)
- Pinch of salt (2 g)
- 1 cup all purpose flour (155 g)
- 3 large eggs
Korean Short Rib Glaze
- 1 pound beef short ribs (450 g)
- 1 cup soy sauce (240 g)
- 1/4 cup sesame oil (60 g)
- 1 tablespoon garlic powder (8 g)
- 1 tablespoon gochugaru (8 g)
- 1/2 cup rice vinegar (120 g)
- 1/2 tablespoon black pepper (4 g)
Gochujang Gnocchi Sauce
- 1/4 cup leeks, finely chopped (40 g)
- 1/4 cup carrots, small dice (40 g)
- 1 tablespoon neutral oil (15 g)
- 1 tablespoon gochujang (15 g)
- 1/4 to 1/2 cup carrot juice (60 to 120 g)
- 1/4 to 1/2 cup beef stock (60 to 120 g)
- Salt to taste
- Gochugaru to taste
To Finish
- 1/2 cup shredded Monterey Jack cheese (60 g)
How to Make Carrot Juice Without a Juicer
Rough chop your carrots.
Blend them until very fine using an immersion blender or food processor.
Transfer to a nut milk bag or cheesecloth and squeeze hard.
You’ll get clean, bright carrot juice. No excuses here. This works.
How to Make Korean Pasta Recipe with Gochujang
How to Make Carrot Gnocchi
Add carrot juice, butter, and salt to a pot and bring to a simmer.
Add flour all at once and stir on low heat for about a minute until it forms a dough and cooks out the raw flour taste.
Transfer to a stand mixer with a paddle attachment.
Add eggs one at a time while mixing. Let each fully incorporate before adding the next. Do not rush this or it breaks.
Transfer to a piping bag.
Pipe into lightly simmering salted water and cut into pieces about the size of tteokbokki rice cakes.
Cook until set, then transfer to an oiled tray and chill completely.
Cook the Short Ribs
Sear short ribs in a hot pan until browned.
Add a splash of your marinade and let it reduce until glossy and coated.
Set aside and slice.
Build the Gochujang Gnocchi
Sweat leeks and carrots in oil with salt.
Increase heat and add gnocchi. Sear until lightly golden.
Add gochujang and mix. Add carrot juice and beef stock. Simmer until thick and glossy and coats the gnocchi.
Season to taste and adjust spice with gochugaru if needed.
Final Assembly
Transfer to a hot serving bowl.
Top with sliced short rib. Add shredded cheese.
Torch until melted or broil until bubbling. Serve immediately.
Pro Tips
Chill your gnocchi before searing or it will fall apart.
Do not rush the egg incorporation. That’s how you ruin the dough.
Use high heat when searing. Color equals flavor.
Balance matters. Carrot sweetness is doing heavy lifting here.
FAQ
What is Korean gnocchi
It is a fusion of Italian gnocchi and Korean flavors like gochujang, inspired by tteokbokki.
Is this the same as tteokbokki
No. Tteokbokki uses rice cakes. This uses pâte à choux gnocchi which is softer and richer.
Can I use store bought carrot juice
Yes. Fresh is better but store bought works fine.
Can I make this ahead of time
Yes. Cook and chill the gnocchi ahead. Sear and sauce when ready.
What does gochujang taste like
Spicy, slightly sweet, deeply savory with fermented depth.
Korean Pasta Recipe with Gochujang (Carrot Gnocchi Tteokbokki Style)
Ingredients
Carrot Gnocchi
- 3/4 cup carrot juice 170 g
- 6 tablespoons unsalted butter 85 g
- Pinch of salt 2 g
- 1 cup all purpose flour 155 g
- 3 large eggs
Korean Short Rib Glaze
- 1 pound beef short ribs 450 g
- 1 cup soy sauce 240 g
- 1/4 cup sesame oil 60 g
- 1 tablespoon garlic powder 8 g
- 1 tablespoon gochugaru 8 g
- 1/2 cup rice vinegar 120 g
- 1/2 tablespoon black pepper 4 g
Gochujang Gnocchi Sauce
- 1/4 cup leeks finely chopped (40 g)
- 1/4 cup carrots small dice (40 g)
- 1 tablespoon neutral oil 15 g
- 1 tablespoon gochujang 15 g
- 1/4 to 1/2 cup carrot juice 60 to 120 g
- 1/4 to 1/2 cup beef stock 60 to 120 g
- Salt to taste
- Gochugaru to taste
To Finish
- 1/2 cup shredded Monterey Jack cheese 60 g
Instructions
- Make the Carrot Gnocchi. In a saucepan, bring carrot juice, butter, and salt to a gentle simmer. Add flour all at once and stir over low heat until a smooth dough forms and the raw flour taste cooks out, about 1 minute. Transfer to a stand mixer fitted with a paddle attachment. Add eggs one at a time, mixing fully between each addition until the dough becomes smooth and glossy. Transfer dough to a piping bag. Pipe into lightly simmering salted water, cutting into bite-sized pieces. Cook until set, then transfer to an oiled tray and chill completely.
- Cook the Short Ribs. Heat a pan over high heat and sear short ribs until deeply browned. Add a splash of marinade and cook until reduced and glossy, coating the meat. Remove from heat and slice.
- Prepare the Gochujang Sauce & Sear Gnocchi. In a large pan, heat oil over medium heat. Add leeks and carrots with a pinch of salt and sweat until softened. Increase heat, add chilled gnocchi, and sear until lightly golden. Stir in gochujang, then add carrot juice and beef stock. Simmer until the sauce thickens and coats the gnocchi. Season to taste and adjust spice with gochugaru if needed.
- Assemble and Serve. Transfer gnocchi to a serving dish. Top with sliced short rib and shredded cheese. Torch or broil until melted and bubbling. Serve immediately.
Notes
- Chill your gnocchi before searing or it will fall apart.
- Do not rush the egg incorporation. That’s how you ruin the dough.
- Use high heat when searing. Color equals flavor.
- Balance matters. Carrot sweetness is doing heavy lifting here.
