Gochugaru Pasta

Gochugaru Pasta is a vibrant fusion dish that combines the heat of Korean gochugaru with the comforting texture of pasta. This dairy-free recipe offers a unique flavor profile, perfect for those looking to explore new culinary horizons.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Garlic (minced) - 3 cloves
• Shallots (finely chopped) - 1 medium
• Vegetable broth - 200 milliliters
• Soy sauce - 1 tablespoon
• Lemon juice - 1 tablespoon
• Chopped green onions - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Toasted sesame seeds - for garnish

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 the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until they are soft and fragrant, about 2-3 minutes.
3. Stir in the gochugaru and cook for another minute, allowing the spice to bloom in the oil.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer. Allow it to cook for 3-4 minutes to meld the flavors.
5. Add the cooked spaghetti to the skillet, tossing it well to coat in the sauce. Drizzle with lemon juice and sesame oil, mixing until evenly combined.
6. Season with salt and black pepper to taste. Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from garlic and shallots.
• Contains healthy fats from olive oil and sesame oil.

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