Description
Indulge in the spicy and satisfying flavours of Creamy Gochujang Pasta, inspired by Korean cuisine. This easy-to-make dish brings the best of East-meets-West fusion to your table in just 15 minutes!
Ingredients
Units Scale
- 300 g spaghetti
- 200 g white button mushrooms, sliced
- 1/2 cup dashi stock
- 1 1/2 tbsp gochujang
- 1/2 cup cream
- 3 tsp cornstarch, dissolved in 3 tbsp cold water
- 1/4 cup grated Parmesan cheese
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 stalk spring onion, chopped (for garnish)
- oil
Instructions
- Cook the spaghetti according to the package instructions. Drain and set aside.
- In a wok or large pan, heat oil over high heat. Add the sliced mushrooms and stir-fry for about a minute until they are lightly browned. Remove the mushrooms from the wok and set them aside.
- In the same wok, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Pour the dashi stock into the wok, then add the gochujang. Stir to combine and dissolve the gochujang into the stock.
- Add the cream to the wok and bring the mixture to a simmer.
- Stir in the cornstarch slurry and continue stirring for 1-2 minutes until the sauce thickens slightly.
- Reduce the heat to low and stir in the grated Parmesan cheese until melted and incorporated into the sauce, about 1 minute.
- Pour the creamy gochujang sauce over the drained pasta in a large mixing bowl. Add the cooked mushrooms and toss everything together until the pasta is evenly coated with the sauce.
- Garnish the creamy gochujang pasta with chopped spring onions and serve hot. Enjoy this delightful fusion dish as a standalone meal or pair it with bulgogi or samgyupsal.
Not a fan of pasta, but those pork belly slices aside look mouthwatering.
This is wonderful. I absolutely adore Gochujang, and why not add it to a pasta?! And with pork belly, yes…
Even though I’m a fan of authentic Italian pasta recipes, I’m absolutely open to fusion – in fact, I love when different cuisines and traditions meet in one new recipe. This pasta looks delicious and the flavour profile sounds intriguing!
Ohh I never knew you were not a fan of Italian pasta
We’re big fan of pasta and gochujang, and your rendition looks delicious with those slices of pork belly!
I do love fusion recipes – they offer such a blank slate for creativity! Pasta is always a favorite around here, and the Korean flavors in this one sound mouthwatering. Pass me a fork!
Sorry I’m doing all my responses at once! We’ve been in France for 3 1/2 weeks, and I’m a bit behind. This pasta with gochujang sounds absolutely fantastic! I’ve been very lucky to find gochujang without garlic, so this should be a breeze to make.