Pasta with Gochujang

Pasta with Gochujang is a delightful fusion dish that marries the rich, spicy flavors of Korean cuisine with the comforting familiarity of pasta. This easy-to-make dish is perfect for those seeking a unique and satisfying meal.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Onion (thinly sliced) - 1 small
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Green onions (chopped) - 2 stalks
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 2 liters (for boiling pasta)

Steps

1. Bring 2 liters of water to a boil in a large pot. Add a pinch of salt and pasta, cooking according to package instructions until al dente.
2. While the pasta is cooking, heat sesame oil in a large skillet over medium heat. Add minced garlic and sliced onion, sautéing until fragrant and translucent, about 2-3 minutes.
3. Add the sliced bell pepper and julienned carrot to the skillet. Stir-fry for another 4-5 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix gochujang, soy sauce, and a splash of pasta cooking water to create a sauce.
5. Once the pasta is cooked, drain it and add it to the skillet with the sautéed vegetables. Pour the gochujang sauce over the pasta and toss well to combine, cooking for an additional 2 minutes to heat through.
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: 12 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Contains vitamins and minerals from fresh vegetables.
• Gochujang provides a boost of antioxidants and may aid in metabolism.

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