Description
A flavorful and spicy Gochujang Pasta that combines Korean chili paste with tender vegetables and perfectly cooked pasta for a quick, delicious meal ready in just 25 minutes. This fusion dish is ideal for those seeking a unique twist on traditional pasta with bold, umami-packed flavors.
Ingredients
Scale
Dry Ingredients
- 200g pasta
- 1 tablespoon soy sauce
Sauces and Oils
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
Aromatics
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Vegetables and Garnish
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the pasta: Boil pasta according to package directions until al dente. Drain and set aside.
- Heat oil and sauté aromatics: In a pan over medium heat, warm the sesame oil. Add minced garlic and ginger, cooking until fragrant and slightly softened, about 1-2 minutes.
- Add sauces: Stir in gochujang and soy sauce, mixing thoroughly to create a flavorful base.
- Cook vegetables: Add the chopped vegetables to the pan and cook until tender but still crisp, approximately 4-5 minutes.
- Toss pasta with sauce and vegetables: Add the cooked pasta to the pan and toss everything together to evenly coat the pasta with the gochujang sauce and vegetables.
- Garnish and serve: Sprinkle chopped green onions and sesame seeds on top before serving for added flavor and texture.
Notes
- Use any vegetables you prefer or have on hand for variety.
- Adjust gochujang quantity to control the spice level.
- For a creamier texture, add a splash of pasta cooking water when tossing the pasta.
- This dish pairs well with a side of steamed greens or kimchi for an added Korean touch.
