Spicy Gochjang Pasta
Spicy Gochujang Bucatini to be more specific, because it might just be my favorite pasta shape ✰ A delicious 20 minute pasta recipe!
Ingredients
- 1 lb bucatini 453 grams
Pasta base✮⋆˙
- 2-3 green onions whites & greens separated, thinly sliced
- 1 tsp red pepper flakes
- 1/3 cup Gochujang leveled
Sauce✮⋆˙
- 2 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp pure sesame oil
- 2 tbsp honey
- 1 tsp rice vinegar
- 1/2 cup reserved pasta water you can save 1 whole cup just in case you feel like your pasta might need a bit more
- 1/4 cup evaporated milk
- 2 tbsp butter unsalted
Garnish✮⋆˙
- sesame seeds
- your thinly sliced green onions
Instructions
Pasta✮⋆˙
- Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente. I only boiled my pasta for 6 minutes - we'll finishing the cooking process when we add it to our sauce.
Pasta base✮⋆˙
- In a large pot, heat the two tbsp of sesame oil over medium heat. Add the white parts of the green onions and sauté for 3 minutes on low-medium heat.
- Add the red pepper flakes and cook for about 30 seconds to release their flavor.
- Add the Gochujang to the pot, cooking for 2–3 minutes while stirring frequently to cook it down a bit and deepen the flavor.
Sauce✮⋆˙
- Lower the heat and add the soy sauce, honey, rice vinegar, and miso paste. Stir to combine.
- Raise the heat back to medium and let the sauce simmer for 1 minute to meld the flavors.
- Add 1/2 cup of the reserved pasta water and the 1/4 cup evaporated milk, mixing well until smooth.
Combine✮⋆˙
- Add the drained bucatini to the skillet, tossing to coat each strand in the sauce.
- Simmer the pasta in the sauce for about 5 minutes on medium heat, until fully cooked and the sauce has beautifully coated the pasta. Adjust with more pasta water as needed for a silky consistency. (I personally didn't need any more pasta water for those that may be wondering)
- Turn off the heat and add the butter, tossing until melted and the pasta has a nice shine.
Lastly✮⋆˙
- Garnish with sesame seeds, and the green parts of the sliced green onions.