Gochujang Pasta
Gochujang Pasta
Ingredients
- 12 cloves garlic
- as needed olive oil
- 4 tablespoons gochujang
- 2 tablespoons sugar
- 4 tablespoons gochugaru, (Korean chili powder)
- 400 ml heavy cream
- as much as you like cheese, for sauce and garnish
- 4 servings wide pasta, (tagliatelle recommended)
- 32 pieces shrimp
- 4 tablespoons butter
- as needed dried parsley, for garnish
Instructions
- 1
Chop the 12 cloves of garlic as thinly as possible.
⏱️ 5 min
- 2
In a large pan, add a generous amount of olive oil and fry the chopped garlic over medium heat until it turns golden brown and fragrant.
⏱️ 3 min
- 3
Add 4 tablespoons of gochujang, 2 tablespoons of sugar, and 4 tablespoons of gochugaru (Korean chili powder) to the pan with the fried garlic. Mix these ingredients thoroughly to create the sauce base.
⏱️ 2 min
- 4
Pour 400ml of heavy cream into the pan. Grate cheese (as much as you like) directly into the mixture. Stir everything together until a smooth, rich texture is formed.
⏱️ 3 min
- 5
In a separate pot, bring a generous amount of salted water to a rolling boil. Add the wide pasta (tagliatelle recommended) and cook according to package directions until al dente.
⏱️ 10 min
- 6
Once the pasta is cooked, use tongs or a pasta spoon to transfer it directly to the pan with the sauce. Add about 1/2 cup of the reserved pasta water to the sauce and pasta. Mix well to thoroughly coat the pasta with the sauce, adding more pasta water if needed to achieve desired consistency.
⏱️ 3 min
- 7
Add the 32 pieces of shrimp to the pasta and sauce mixture. Continue mixing until the shrimp are cooked through and evenly coated with the sauce.
⏱️ 4 min
- 8
For a final touch, add 4 tablespoons of butter to the pasta. Mix the butter into the pasta until melted and fully incorporated. This step is crucial for flavor.
⏱️ 2 min
- 9
Serve the Gochujang pasta immediately in bowls. Garnish with dried parsley and an additional sprinkle of grated cheese, as much as you like.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Pasta
- 12 cloves garlic
- as needed olive oil
- 4 tablespoons gochujang
- 2 tablespoons sugar
- 4 tablespoons gochugaru, (Korean chili powder)
- 400 ml heavy cream
- as much as you like cheese, for sauce and garnish
- 4 servings wide pasta, (tagliatelle recommended)
- 32 pieces shrimp
- 4 tablespoons butter
- as needed dried parsley, for garnish
Instructions
- 1
Chop the 12 cloves of garlic as thinly as possible.
⏱️ 5 min - 2
In a large pan, add a generous amount of olive oil and fry the chopped garlic over medium heat until it turns golden brown and fragrant.
⏱️ 3 min - 3
Add 4 tablespoons of gochujang, 2 tablespoons of sugar, and 4 tablespoons of gochugaru (Korean chili powder) to the pan with the fried garlic. Mix these ingredients thoroughly to create the sauce base.
⏱️ 2 min - 4
Pour 400ml of heavy cream into the pan. Grate cheese (as much as you like) directly into the mixture. Stir everything together until a smooth, rich texture is formed.
⏱️ 3 min - 5
In a separate pot, bring a generous amount of salted water to a rolling boil. Add the wide pasta (tagliatelle recommended) and cook according to package directions until al dente.
⏱️ 10 min - 6
Once the pasta is cooked, use tongs or a pasta spoon to transfer it directly to the pan with the sauce. Add about 1/2 cup of the reserved pasta water to the sauce and pasta. Mix well to thoroughly coat the pasta with the sauce, adding more pasta water if needed to achieve desired consistency.
⏱️ 3 min - 7
Add the 32 pieces of shrimp to the pasta and sauce mixture. Continue mixing until the shrimp are cooked through and evenly coated with the sauce.
⏱️ 4 min - 8
For a final touch, add 4 tablespoons of butter to the pasta. Mix the butter into the pasta until melted and fully incorporated. This step is crucial for flavor.
⏱️ 2 min - 9
Serve the Gochujang pasta immediately in bowls. Garnish with dried parsley and an additional sprinkle of grated cheese, as much as you like.
⏱️ 1 min