Description
A vibrant and flavorful Gochujang Pasta recipe combining Korean spicy fermented chili paste with tender pasta and fresh vegetables. This quick and easy dish offers a perfect balance of heat, umami, and savory notes, ideal for a satisfying weeknight meal.
Ingredients
Scale
Pasta & Sauce
- 200g pasta
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Vegetables & Garnish
- 1 cup mixed vegetables (bell peppers, carrots, broccoli)
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Cook the pasta: Bring a pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat the sesame oil: In a pan over medium heat, warm the sesame oil until fragrant but not smoking.
- Sauté aromatics: Add the minced garlic and ginger to the pan, cooking for 1-2 minutes until fragrant and lightly golden.
- Add sauces: Stir in the gochujang and soy sauce, mixing thoroughly to create a rich, spicy sauce base.
- Cook vegetables: Toss in the mixed vegetables and sauté until tender but still crisp, about 4-5 minutes.
- Toss pasta: Add the cooked pasta to the pan and stir well to coat the noodles evenly with the sauce and vegetables.
- Garnish and serve: Remove from heat, sprinkle with chopped green onions and sesame seeds, and serve immediately.
Notes
- Use gluten-free pasta for a gluten-free version.
- Adjust gochujang quantity for desired spice level.
- Substitute vegetables based on season or preference.
- For added protein, incorporate tofu, chicken, or shrimp.
- Serve immediately for best texture and flavor.
