Gochujang Pasta
A quick and easy dish combining spicy Korean chili paste with creamy sauce and pasta for a flavorful meal.
Ingredients
- 4 tablespoons gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons mirin (a sweet rice wine)
- 1 tablespoon honey (optional)
- 1 to 2 tablespoons gochugaru (Korean chili flakes)
- 500 grams dried pasta (about 17 ounces)
- 2 tablespoons rapeseed or canola oil
- 4 whole spring onions (scallions, finely chopped)
- 5 cloves garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 200 grams chopped tomatoes (fresh or canned)
- 125 milliliters double cream or half-and-half
- 3 tablespoons toasted sesame seeds
- Salt (to taste)
- Pepper (to taste)
Instructions
- In a mixing bowl, whisk together gochujang, toasted sesame oil, soy sauce, mirin, gochugaru, and honey (if using). Set aside.
- Cook pasta according to package instructions, then drain and toss with a teaspoon of toasted sesame oil.
- Heat rapeseed oil in a wok or large pan over medium-high heat. Add garlic, ginger, spring onions, and sliced chillies. Stir-fry for about one minute until fragrant.
- Add chopped tomatoes and gochujang sauce to the pan. Bring to a gentle simmer.
- Pour in cream and add toasted sesame seeds. Stir until combined and simmer.
- Add cooked pasta, stirring to coat in sauce. Season with salt and pepper to taste.
- Serve garnished with fresh basil leaves and extra sesame seeds.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water.