Korean Spaghetti

Korean Spaghetti is a delightful fusion dish that combines the comforting textures of pasta with bold Korean flavors, featuring a spicy gochujang sauce and fresh vegetables. This dairy-free recipe is vibrant, satisfying, and perfect for a quick weeknight dinner.

Ingredients

• Spaghetti - 150 grams
• Sesame oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, julienned
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Rice vinegar - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Cook the spaghetti according to package instructions in a pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the julienned carrot, sliced red bell pepper, and zucchini to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, mix together gochujang, soy sauce, maple syrup, and rice vinegar to create the sauce.
5. Add the cooked spaghetti to the skillet with the vegetables. Pour the sauce over the pasta and toss everything together until well combined and heated through.
6. Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from sesame oil and sesame seeds.

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