Korean Gochujang Pasta

Korean Gochujang Pasta is a delightful fusion dish that marries the rich umami of gochujang with al dente pasta, creating a spicy and savory experience. Topped with fresh vegetables and a sprinkle of sesame seeds, this vegetarian dish is both comforting and invigorating.

Ingredients

• Spaghetti - 200 grams
• Gochujang - 3 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Scallions - 2, chopped
• Sesame seeds - 1 tablespoon, for garnish
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the zucchini, red bell pepper, and carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix together gochujang, soy sauce, sesame oil, salt, and black pepper to create the sauce.
5. Add the cooked spaghetti to the skillet with the sautéed vegetables. Pour the gochujang sauce over the pasta and toss well to combine, ensuring the pasta is evenly coated.
6. Cook for an additional 2-3 minutes to heat through, then remove from heat.
7. Serve hot, garnished with chopped scallions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 13 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of fiber from whole grain pasta.

Tags