Creamy and spicy gochujang pasta

Creamy and spicy gochujang pasta

This is the fusion cuisine that might make you want to cry tears of blood. I know, I know... Korean gochujang with spaghetti? The fact is... It's delicious, why should we care? Because I clearly don't. If it's good I'll make it. I got the recipe from here.

These delicious spaghetti are coated with a sour cream and gochujang (korean chili paste) sauce, they are spicy and so so satisfying to eat! It's vegetarian and can easily be made vegan too.

You can adapt the quantity of gochujang to your liking and heat tolerance but this recipe won't burn your mouth anyway. You feel the heat, it tingles your tongue but it's not overpowering. A good pasta dish to make on a weeknight when everyone's tired. You'll love it!

Creamy and spicy gochujang pasta (serves 2) :

  • 250g uncooked spaghetti
  • 2 shallots
  • 2 garlic cloves
  • 1,5 tbsp tomato paste
  • 1 tbsp gochujang
  • 60ml (1/4 cup) vegetable stock
  • 60g (1/4 cup) sour cream
  • 1 tbsp sesame seeds
  • 4 chives
  • Olive oil
  • Salt and pepper

Cook the pasta according to the package instructions for an al dente pasta.

Mince the shallots and garlic.

Once the pasta is cooked, drain and reserve a cup of cooking liquid.

In the same pot, add a generous drizzle of olive oil.

Fry the shallots for 4-5 minutes then add garlic and let it cook for a minute.

Add the tomato paste and gochujang, cook for a minute while stirring.

Turn the heat on low and pour the stock and sour cream. Season with salt and pepper.

Let it cook for a few minutes without boiling.

Put the pasta back into the pan and mix well. Add a bit of cooking liquid if the sauce is too thick.

Serve warm and sprinkle with sesame seeds and chives.