Pasta gochujang, a Korean and Italian fushion dish. The best of both worlds in one dish! Gochujang is a Korean condiment. It's a thick fermented chili paste made from glutinous rice, red chillies, fermented soy beans and salt. The spiciness from the gochujang and creaminess from the eggs and cheese go really well together and it's like a warm hug in your mouth! It's super quick and easy to make so let's get started.
Preperation time: 5 minutes
Cooking time: 15 minutes
Ingredients
Pasta of choice 80 grams per person
1 small onion
2 cloves of garlic
1 zucchini
100 grams cherry tomatoes
1 egg
1 tablespoon gochujang (or more if you like it spicier)
100 gram parmasan cheese
250 ml pasta water
Salt and black pepper
optional: parsley
optional: chilli oil
2 person recipe
Instructions
Dice the onion and garlic
Cut zucchini into thin slices
Cut the tomatoes in half
Bringe a large pot of salted water to a boil and add in your pasta. Cook the pasta until al dente. Scoop out 250 ml of pasta water
Heat up a tablespoon of oil in a pan on medium heat and sauté the onion for 2 minutes or until translucent
Add the garlic and sauté for another 30 seconds
Add the zucchini and sauté for 4 minutes
Add the cherry tomatoes and gochujang and sauté for another minute
Add 100 ml of pasta water to loosen up the sauce and turn heat down to medium low and let it simmer for a minute
While that is simmering, beat one egg with the parmasan cheese
Add in your pasta and heat up for a minute
Then turn heat down to low (this prevents the egg from scrambling) and pour the egg mixture in. Mix well. Add a bit more pasta water if necessary
Add salt and pepper to taste
Optional: garnish with some parsley and chilli oil
Plate up and finish with parmesan cheese on top. Enjoy!
Hi, my name is Angie. A foodie from the Netherlands with a passion for traveling. Come and join me on my journey to discover foods from all over the world.
