Spicy & Creamy Gochujang Cream Pasta: A Fusion Delight
Spicy & Creamy Gochujang Cream Pasta: A Fusion Delight
Whip up a Fusion Masterpiece: Gochujang Cream Pasta Recipe with Everyday Ingredients
Today, I’m thrilled to share a recipe for ‘Gochujang Cream Pasta’ that’s both spicy and wonderfully creamy! It’s made with ingredients you likely already have at home, so be sure to give it a try. It’s perfect for making any meal feel special! ; )
Essential Pasta Components- 1/2 medium onion, thinly sliced
- 2 shiitake mushrooms, sliced along the grain
- 1 Korean green chili pepper (cheongyang pepper), finely chopped (seeds removed optional)
- Approximately 6 peeled and deveined shrimp, thawed
Rich & Flavorful Sauce Ingredients- 2 tsp minced garlic
- 200mL milk
- 1 tsp gochujang (Korean chili paste)
- 1 tsp salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
Optional Add-ins for Extra Flair- Red pepper flakes (gochugaru), for extra heat (optional)
- 1 egg yolk, for richness (optional)
- 2 tsp minced garlic
- 200mL milk
- 1 tsp gochujang (Korean chili paste)
- 1 tsp salt (adjust to taste)
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
Optional Add-ins for Extra Flair- Red pepper flakes (gochugaru), for extra heat (optional)
- 1 egg yolk, for richness (optional)
Cooking Instructions
Step 1
First, prepare your vegetables for the pasta. Wash them thoroughly. Thinly slice half an onion. Slicing the onion thinly helps it cook evenly and release its natural sweetness into the sauce.
Step 2
Next, prepare the shiitake mushrooms for a chewy texture. Remove the tough stems and slice the mushroom caps along their natural grain. This slicing method ensures they integrate well with the sauce.
Step 3
If you enjoy a bit of heat, prepare one Korean green chili pepper. Finely chop it or mince it, and remove the seeds if you prefer a milder spice. Adjust the amount to your heat preference.
Step 4
If using frozen shrimp, place them in a bowl of cool water to thaw. Once they are pliable, clean them up by removing any dark veins and, if desired, the tails. Removing the tails makes the pasta easier to eat.
Step 5
Now it’s time to cook the pasta. Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Have your pasta ready to go once the water is boiling vigorously.
Step 6
Once the water is boiling, add your pasta and cook for about 8 minutes, or about 1 minute less than the package directions suggest. This will result in perfectly al dente pasta. Add 1 teaspoon of salt to the boiling water; this seasons the pasta from the inside out. Reserve about a cup of the starchy pasta water before draining; it’s useful for adjusting the sauce consistency later.
Step 7
While the pasta is cooking, heat about 2 tablespoons of cooking oil in a wide skillet over medium-low heat. Add 2 teaspoons of minced garlic and sauté until fragrant, being careful not to burn it.
Step 8
As soon as you can smell the garlic, add the sliced onions to the skillet. Sauté them until they become translucent and softened. This process brings out their inherent sweetness.
Step 9
Once the onions are translucent, add the thawed shrimp to the skillet. Sauté them along with the onions. To eliminate any seafood odor and enhance flavor, add 1 tablespoon of cooking wine (like mirin or sake) at this stage. Stir well to combine.
Step 10
When the shrimp turn pink and are almost cooked through, add the sliced shiitake mushrooms. Continue to stir-fry everything together until the mushrooms soften and all the ingredients are well combined and fragrant.
Step 11
Pour in 200mL of milk to form the base of your creamy sauce. Reduce the heat to medium-low and stir gently to combine with the sautéed ingredients.
Step 12
Now, add the star ingredient for that unique spicy kick: 1 teaspoon of gochujang. Whisk it thoroughly into the sauce, ensuring there are no clumps and that it’s smoothly integrated. Keep the heat moderate to prevent the gochujang from scorching.
Step 13
Season the sauce to taste. Start with 1 teaspoon of salt and adjust as needed, considering the saltiness of the gochujang. Taste and add more salt if necessary for perfect balance.
Step 14
Finish the sauce with a few grinds of fresh black pepper for added aroma and flavor. This brings all the elements together beautifully.
Step 15
Drain the pasta, reserving some pasta water, and add it directly to the skillet with the sauce. Toss the pasta thoroughly to coat every strand with the creamy gochujang sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 16
Garnish the pasta with the chopped Korean green chili pepper. This adds a fresh, spicy aroma and a vibrant pop of color, making the dish even more appealing.
Step 17
For an extra touch of richness and a beautiful presentation, gently place a fresh egg yolk in the center of the pasta. As you mix it in, it will create an even creamier, more luxurious sauce. A final sprinkle of red pepper flakes adds a final visual flourish. Your delicious ‘Gochujang Cream Pasta’ is now complete! Enjoy this delightful fusion dish!
