Spicy Gochujang Tomato Spaghetti with Squid
Spicy Gochujang Tomato Spaghetti with Squid
A Unique Tomato Pasta Featuring Chewy Squid and a Kick of Gochujang
An exceptionally special homemade pasta elevated with the addition of Korean gochujang and fresh squid. This recipe offers a delightful fusion of classic Italian flavors with a distinctively Korean spicy and savory profile.
Ingredients- Spaghetti 100g
- Fresh squid 1 whole
- King oyster mushroom 1/2
- Onion 1/4
- Carrot 1/4
- Minced garlic 1 Tbsp
- Cooking wine (Sake or Mirin) 1 Tbsp
- Paprika powder 1/2 tsp (optional)
- Grated Parmesan cheese, for garnish
- Olive oil 2 Tbsp
- Salt, to taste
- Store-bought tomato sauce 150ml
- Gochujang (Korean chili paste) 1 Tbsp
Cooking Instructions
Step 1
Clean the squid, remove the innards, and then slice the body into thin strips about 0.5cm thick. Lightly sprinkle the squid strips with 1 Tbsp of cooking wine to help tenderize them and remove any fishy odor.
Step 2
Slice the king oyster mushroom into 0.5cm thick pieces and then julienne them. Finely dice the onion and carrot. Feel free to add any other vegetables you have on hand, such as zucchini or bell peppers, cut into similar sizes. Using a variety of vegetables will make your pasta dish even more vibrant and flavorful.
Step 3
Heat 2 Tbsp of olive oil in a deep pan or wok over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Then, add the prepared onion, carrot, and king oyster mushroom. Stir-fry until the vegetables become translucent. Keep the heat moderate to prevent the garlic from burning.
Step 4
Add 1 Tbsp of gochujang to the sautéed vegetables and stir-fry together for about 1 minute. Sautéing the gochujang first helps to deepen its flavor. Avoid overcooking, as this can make the gochujang taste bitter.
Step 5
Pour in 150ml of store-bought tomato sauce and mix well with the other ingredients. Let it simmer over low heat for 2-3 minutes until the sauce thickens slightly. If desired, you can add 1/2 tsp of paprika powder at this stage for extra color and flavor.
Step 6
Bring a large pot of water to a rolling boil. Add 1 tsp of salt and 1 tsp of olive oil to the water. Add 100g of spaghetti and cook according to package directions, aiming for al dente (slightly firm to the bite), usually about 9-10 minutes. Reserve about 1 cup of the pasta cooking water before draining.
Step 7
Add a little olive oil to the pan and stir-fry the drained spaghetti for about 30 seconds to 1 minute. Add the prepared gochujang tomato sauce and toss well to coat the spaghetti evenly. If the sauce seems too thick, gradually add some of the reserved pasta water to achieve your desired consistency.
Step 8
Transfer the finished spaghetti to a serving plate. Garnish generously with grated Parmesan cheese. For an extra touch, you can sprinkle with dried parsley or black pepper. Enjoy this delightful homemade pasta that brings a unique Korean twist to a classic dish!
