Keto Creamy Korean Ssamjang Pasta Recipe: A Flavorful Twist You’ll Love

Welcome to the kitchen! We’re about to whip up something exciting, comforting, and keto-friendly: Korean Ssamjang Pasta—with a creamy twist. If you’ve been craving a low-carb meal that packs bold flavors and feels like a warm hug, you’re in the right place.

We’re keeping this simple and straight to the point, so whether you’re a seasoned keto pro or just figuring it out, you’ll feel right at home. Plus, this dish will make your taste buds do a happy dance. Let’s get cooking!

What is Ssamjang?

If you’re new to Korean flavors, ssamjang is a thick, savory paste that’s the life of Korean BBQ. It’s made from a mix of doenjang (fermented soybean paste) and gochujang (fermented red chili paste), giving it a balance of salty, spicy, and slightly sweet flavors.

We’re going to mellow out ssamjang’s boldness with some creaminess and turn it into a sauce that pairs beautifully with keto-friendly pasta. The result? A rich, flavorful dish that’s unforgettable.

Ingredients Breakdown

Here’s a detailed look at what you’ll need and why each ingredient is important:

For the Sauce:

• Ssamjang Paste (2 tbsp): This is the heart of the dish. It’s a blend of soybean paste, chili paste, and seasonings. Look for it in Asian grocery stores or online.
• Heavy Cream (1/2 cup): The creamy base that balances the ssamjang’s bold flavors.
• Cream Cheese (2 tbsp): Adds richness and thickens the sauce without carbs.
• Sesame Oil (1 tbsp): For that nutty, aromatic flavor.
• Soy Sauce (2 tsp): Adds depth and a salty kick. Use tamari if you’re gluten-free.
• Garlic, minced (1 tsp): A must-have for its savory flavor.
• Ginger, minced (1 tsp): Brings a warm, slightly spicy note.
• Sweetener (1 tbsp): Erythritol or monk fruit helps balance the salty and spicy flavors.

For the Pasta:

• Shirataki Noodles (2 cups): A keto-friendly, zero-carb pasta substitute. They’re light and absorb flavors like a sponge.
• Olive Oil (1 tbsp): For sautéing.
• Zucchini, julienned (1/2 cup, optional): Adds texture and freshness.
• Green Onions (1/4 cup): For garnish and extra flavor.
• Sesame Seeds (1 tsp): A simple garnish that adds crunch.

Optional Protein:

• Cooked Shrimp, Chicken, or Tofu: Make it a meal by adding your favorite protein. Shrimp cooks quickly and pairs beautifully, but all options work well.

Step 1: Prep the Shirataki Noodles

Shirataki noodles need a little love before they’re ready. Follow these steps for the best texture:

• Rinse Thoroughly: Place the noodles in a colander and rinse them under cold water for at least 1-2 minutes. This removes their natural smell.
• Boil: Bring a pot of water to a boil and add the noodles. Let them cook for about 2 minutes.
• Dry: Drain the noodles and pat them dry with paper towels. Don’t skip this! Wet noodles won’t absorb the sauce properly.
• Sauté: Heat a dry skillet over medium-high heat. Toss the noodles in the pan for 3-5 minutes to remove any remaining moisture and improve their texture. Set them aside.

Step 2: Prepare Your Veggies and Protein

• Zucchini: If using zucchini, julienne it into thin strips (like matchsticks). This will mimic the look and feel of noodles while adding freshness.
• Protein: If you’re using shrimp, chicken, or tofu, cook it ahead of time. For shrimp, season lightly with salt and sauté in olive oil until pink (2-3 minutes per side). For chicken, slice it thinly and cook it fully in a pan with a bit of oil.

Step 3: Make the Sauce

Here’s where the magic happens.

• Heat Sesame Oil: In a large skillet or saucepan, heat 1 tablespoon of sesame oil over medium heat. Let it get nice and warm.
• Add Garlic and Ginger: Toss in the minced garlic and ginger. Stir for about 30 seconds until fragrant—don’t let it burn!
• Stir in Ssamjang Paste: Add 2 tablespoons of ssamjang paste. Stir it around in the hot oil for 1 minute to release its flavors.
• Pour in Heavy Cream: Slowly pour in 1/2 cup of heavy cream, stirring constantly to blend it with the ssamjang. Lower the heat to medium-low.
• Melt Cream Cheese: Add 2 tablespoons of cream cheese. Use a whisk to help it melt smoothly into the sauce. Be patient; this step ensures a silky texture.
• Season: Stir in 2 teaspoons of soy sauce and 1 tablespoon of your chosen sweetener. Taste the sauce—if you like more spice, you can add a touch of gochujang or a pinch of chili flakes.

Let the sauce simmer gently for 2-3 minutes, stirring occasionally. It should thicken slightly and coat the back of a spoon.

Step 4: Combine Pasta and Sauce

• Add the prepared shirataki noodles to the skillet with the sauce. Toss them gently but thoroughly so every strand is coated in that creamy, spicy goodness.
• If you’re using protein, toss it into the skillet now. Mix everything together until heated through.

Step 5: Add Vegetables

• Toss the julienned zucchini (or other veggies) into the skillet. Mix gently to combine. The heat from the sauce will soften the zucchini just enough without making it mushy.

Step 6: Plate and Garnish

• Transfer the pasta to a plate or shallow bowl.
• Sprinkle with chopped green onions and a pinch of sesame seeds for garnish. If you want an extra pop of flavor, drizzle with a few drops of sesame oil.
• Serve immediately while everything is warm and creamy.

Helpful Tips and Tricks

• Adjust the Heat: Ssamjang is mildly spicy. For extra heat, stir in a small amount of gochujang or a few red pepper flakes.
• Protein Ideas: If you’re feeling adventurous, thinly sliced beef or pork belly would also work well in this dish.
• Make it Extra Creamy: For an even richer sauce, add an extra tablespoon of cream cheese or a splash of coconut cream.
  • Control the Spice: Ssamjang has some heat, but if you love it spicy, add a bit of gochujang or a pinch of red pepper flakes. If you’re spice-shy, dial it back with more cream or cream cheese.
  • Don’t Skip Drying the Noodles: Shirataki noodles can be slippery if not prepped right. Taking the time to dry them properly is worth it.
  • Add Texture: Roasted nuts or crushed seaweed make great toppings for extra crunch.
• Storage: Leftovers also can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of heavy cream to loosen the sauce.

Perfect Pairings

Want to round out the meal? Here are a few ideas:

• Kimchi: A small side of tangy, spicy kimchi balances the creaminess of the pasta.
• Cucumber Salad: Toss thinly sliced cucumbers with rice vinegar, sesame oil, and a pinch of salt for a refreshing side.
• Soft-Boiled Egg: Halve a perfectly soft-boiled egg and place it on top of the pasta for an extra treat.

Why This Recipe Works on Keto

This dish ticks all the keto boxes: low-carb noodles, healthy fats, and loads of flavor without relying on sugar or starch. Ssamjang itself is packed with umami, so you don’t need much else to make this dish shine.

Plus, it’s versatile—swap in different veggies or proteins based on what you have. You can even use zucchini noodles if you’re avoiding shirataki.

Clean-Up Made Easy

One of the best parts about this recipe? Minimal dishes! You’ll only need one skillet for the sauce and one for the noodles and veggies. That’s it.

Let’s Wrap It Up

There you have it—Keto Creamy Korean Ssamjang Pasta, a dish that’s easy, delicious, and full of heart. Whether you’re cooking for yourself or sharing with loved ones, this recipe is bound to become a favorite.

Try it out, and let me know how it turns out for you. Don’t be shy to experiment with toppings or sides—make it your own.

Now, grab your fork (or chopsticks) and enjoy!

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