Gochujang spaghetti

Name: Gochujang spaghetti
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 ½ dl cream; 30 g grated Parmesan; 3 tbsp Gochujang paste (chili paste); 2 garlic cloves; 1 shallots; 1 tbsp olive oil; 300 g spaghetti; 1 tbsp tomato puree; ½ tsp chilli flakes; 1 tbsp toasted sesame seeds

main dish Vegetarian family kitchen

Total: 45 min. | Active: 45 min.

vegetarian

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Over the last few years, I've come across many inspiring recipes on social media using Gochujang paste. However, getting hold of this hot, fermented Korean spice paste in Switzerland was a bit tricky... making it all the more rewarding when I finally found it here. One of my favourite recipes to make with Gochujang paste is this spaghetti dish – so simple, so quick and so tasty!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Sauce
1 tbsp	olive oil
2	garlic cloves, finely chopped
1	shallot, cut into strips
½ tsp	chilli flakes
3 tbsp	Gochujang paste (chili paste)
1 tbsp	tomato puree
1 ½ dl	cream
30 g	grated Parmesan

Spaghetti
300 g	spaghetti
	salted water, boiling
1 tbsp	toasted sesame seeds

How it's done

Sauce

Heat the oil in a wide, non-stick frying pan. Sauté the garlic, shallot and chilli flakes for approx. 2 mins. Add the Gochujang paste and tomato puree, cook for approx. 2 mins. Add the cream and parmesan, stir until smooth.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the spaghetti. Add the spaghetti and reserved cooking water to the sauce, stir occasionally until the spaghetti is cooked. Plate up the spaghetti, sprinkle with the sesame seeds.

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