Spaghetti all'Assassina Korean
Spaghetti all'Assassina Korean
Ingredients
- 200 g organic spaghetti
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- 1/4 onion, finely minced
- 150 g milk or cream
- 250 g water
- 3 tablespoons gochujang paste
- 1/2 cup milk, for emulsifying
- as needed salt, to taste
- as needed perilla leaves, for garnish
- as needed grated Parmesan cheese, for garnish
Instructions
- 1
In a bowl, whisk together the 3 tablespoons of gochujang paste, 150 grams of milk or cream, and 250 grams of water to create the seasoning liquid. Set aside.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 3
Add the 1 finely minced garlic clove and 1/4 finely minced onion to the pan. Sauté for 2 to 3 minutes, stirring occasionally, until softened but not browned.
⏱️ 3 min
- 4
Before the garlic and onion begin to brown, pour in about 1/4 of the prepared seasoning liquid into the pan.
⏱️ 1 min
- 5
Place the 200 grams of dried spaghetti directly into the pan with the liquid. If using a narrow pan, use tongs to gently spoon the warm sauce over the pasta until it softens enough to be submerged.
⏱️ 2 min
- 6
Cook the pasta, continuously ladling in more of the seasoning liquid from the bowl every time the pan looks a little too dry. Stir occasionally to prevent sticking.
⏱️ 12 min
- 7
As the pasta cooks, you can use tongs to flip it over as a whole to encourage some charred bits on the bottom, similar to traditional Spaghetti all'Assassina.
⏱️ 2 min
- 8
Continue cooking and adding liquid until the pasta is cooked to your desired doneness. If you run out of seasoning liquid before the pasta is fully cooked, use water to finish cooking.
⏱️ 2 min
- 9
Once the pasta is cooked, mix in the 1/2 cup of milk to emulsify the sauce. The starch released from the pasta should help create a creamy sauce that holds onto the oil.
⏱️ 1 min
- 10
Taste the pasta and adjust with salt if needed, though the gochujang is quite salty, so it may not be necessary.
⏱️ 1 min
- 11
Serve immediately, garnished with fresh perilla leaves and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti all'Assassina Korean
- 200 g organic spaghetti
- 2 tablespoons olive oil
- 1 garlic clove, finely minced
- 1/4 onion, finely minced
- 150 g milk or cream
- 250 g water
- 3 tablespoons gochujang paste
- 1/2 cup milk, for emulsifying
- as needed salt, to taste
- as needed perilla leaves, for garnish
- as needed grated Parmesan cheese, for garnish
Instructions
- 1
In a bowl, whisk together the 3 tablespoons of gochujang paste, 150 grams of milk or cream, and 250 grams of water to create the seasoning liquid. Set aside.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.
⏱️ 1 min - 3
Add the 1 finely minced garlic clove and 1/4 finely minced onion to the pan. Sauté for 2 to 3 minutes, stirring occasionally, until softened but not browned.
⏱️ 3 min - 4
Before the garlic and onion begin to brown, pour in about 1/4 of the prepared seasoning liquid into the pan.
⏱️ 1 min - 5
Place the 200 grams of dried spaghetti directly into the pan with the liquid. If using a narrow pan, use tongs to gently spoon the warm sauce over the pasta until it softens enough to be submerged.
⏱️ 2 min - 6
Cook the pasta, continuously ladling in more of the seasoning liquid from the bowl every time the pan looks a little too dry. Stir occasionally to prevent sticking.
⏱️ 12 min - 7
As the pasta cooks, you can use tongs to flip it over as a whole to encourage some charred bits on the bottom, similar to traditional Spaghetti all'Assassina.
⏱️ 2 min - 8
Continue cooking and adding liquid until the pasta is cooked to your desired doneness. If you run out of seasoning liquid before the pasta is fully cooked, use water to finish cooking.
⏱️ 2 min - 9
Once the pasta is cooked, mix in the 1/2 cup of milk to emulsify the sauce. The starch released from the pasta should help create a creamy sauce that holds onto the oil.
⏱️ 1 min - 10
Taste the pasta and adjust with salt if needed, though the gochujang is quite salty, so it may not be necessary.
⏱️ 1 min - 11
Serve immediately, garnished with fresh perilla leaves and grated Parmesan cheese.
⏱️ 1 min