Spicy Cream Galbi-jjim Pasta
Spicy Cream Galbi-jjim Pasta
The Perfect Spicy Cream Galbi-jjim Pasta for Housewarming Parties or Anniversaries
Looking for a delicious and impressive dish for a housewarming party or a special anniversary? This ‘Spicy Cream Galbi-jjim Pasta,’ featuring a harmonious blend of rich galbi-jjim (braised short ribs), creamy sauce, and a hint of spice, will make your dining table even more abundant and special. Its universally loved flavors and generous presentation promise a delightful mealtime.
Main Ingredients- 1 Onion, thinly sliced
- 10 cloves Garlic, thinly sliced or minced
- 2 Tbsp Olive oil
- 3 Red chilies, seeds removed and sliced diagonally (or use Cheongyang peppers for more spice)
- 1/2 Zucchini, sliced into half-moons
- 1/2 Eggplant, sliced into half-moons
- 1/2 Bell pepper (use different colors for visual appeal), cut into bite-sized pieces
- 1/4 Cabbage, coarsely shredded
- 1 pack Mushrooms (e.g., King oyster, button), sliced
- 3 slices Cheddar cheese (or grated Parmesan cheese)
- 1 pack Pasta (approx. 200-250g)
Spicy Cream Sauce- 500ml Milk
- 500ml Heavy cream
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
Boiling Pasta- 1 pack Pasta (approx. 200-250g)
- 1 Tbsp Olive oil
- 1 Tbsp Salt
- 500ml Milk
- 500ml Heavy cream
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust for spice level)
Boiling Pasta- 1 pack Pasta (approx. 200-250g)
- 1 Tbsp Olive oil
- 1 Tbsp Salt
Cooking Instructions
Step 1
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic (10 cloves) and sliced onion (1) and sauté until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
Step 2
Add the 3 diagonally sliced red chilies to the skillet and sauté with the other vegetables to add a spicy kick. If you prefer it hotter, feel free to substitute or add Cheongyang peppers. Sauté gently to allow the subtle spice to infuse.
Step 3
Add the 1/2 zucchini, sliced into half-moons, to the skillet and sauté with the other vegetables. Cook until the zucchini is slightly tender.
Step 4
Next, add the 1/2 eggplant, sliced into half-moons, and sauté. Eggplant tends to absorb oil, so cook until it becomes soft and tender.
Step 5
Add the 1/2 bell pepper, cut into bite-sized pieces, and sauté. Cook for a short time to maintain a slight crunchiness in the bell pepper.
Step 6
Add the coarsely shredded cabbage (1/4 head) and sauté until it wilts. The sweetness of the cabbage will enhance the sauce’s flavor.
Step 7
Add the sliced mushrooms (1 pack) and sauté with all the vegetables until well combined. The moisture released from the mushrooms will help steam the vegetables and keep them tender.
Step 8
Once the vegetables are sufficiently sautéed, pour in 500ml of milk. Reduce the heat to medium-low and begin simmering the sauce.
Step 9
Next, add 500ml of heavy cream to create the base for a rich and creamy sauce.
Step 10
Bring the sauce to a simmer, then reduce the heat to low and let it cook until it reaches your desired consistency. Stir occasionally to prevent it from sticking to the bottom of the pan.
Step 11
Add 3 slices of cheddar cheese and stir until melted. The cheese will add flavor and thicken the sauce. Grated Parmesan cheese can also be used.
Step 12
Stir in 3 tablespoons of gochujang to add spiciness and umami. You can start with 2 tablespoons and add more to taste, according to your preference.
Step 13
Add 1 tablespoon of gochugaru and mix well. The amount of gochugaru can be adjusted to control the spiciness level.
Step 14
Stir gently until all the seasonings are evenly incorporated. Your spicy cream sauce is now ready.
Step 15
In a large pot, bring plenty of water to a rolling boil. Add 1 tablespoon of olive oil and 1 tablespoon of salt for cooking the pasta. Have your pasta ready to go once the water boils.
Step 16
Once the water is boiling, add 1 pack of pasta and cook for about 8 minutes, or 1-2 minutes less than the package instructions (al dente). Drain the pasta and arrange it nicely in a serving bowl.
Step 17
To make this dish even more special, you can use leftover Galbi-jjim (braised short ribs) that you might have from holidays or store-bought versions.
Step 18
Generously top the cooked pasta with the prepared Galbi-jjim. The abundance of the short ribs will make the pasta dish look even more impressive.
Step 19
Finally, pour the warm spicy cream sauce generously over the pasta and Galbi-jjim. Your ‘Spicy Cream Galbi-jjim Pasta’ is complete! Enjoy your delicious meal.
Step 20
Here’s a close-up shot of the Galbi-jjim generously piled on top of the pasta. Take a moment to admire the appetizing presentation before you enjoy your meal!
