Gochujang pasta is a Korean fusion dish that combines Italian pasta with gochujang, a traditional Korean chili paste. Gochujang is a fermented paste made with red chili pepper flakes, glutinous rice, fermented soybeans, and salt. It is often used in Korean cooking to add depth and spice to various dishes.
In gochujang pasta, the gochujang is used as a sauce for the pasta, along with other ingredients such as garlic, onion, and vegetables. Some variations may also include protein such as chicken, beef, or shrimp.
The result is a creamy, slightly spicy dish that blends the flavors of Italy and Korea. It has become popular in recent years, especially among those who enjoy fusion cuisine or want to try something new and exciting.
How to Make Gochujang Pasta with Prawns
I found a recipe for Gochujang Pasta with Prawns that I love. I was impressed by this fusion dish because I love Italian pasta and Korean food. I was taken away by the explosion of flavors and textures after trying it. Gochujang sauce, succulent prawns, and al dente pasta were irresistible.
Fusion cuisine lets you combine the best of both realms to make something new and exciting. To make a dish that satisfies your hunger and tantalizes your taste buds, you have to explore and break the rules.
For good cause, fusion cuisine has become popular. Chefs and home cooks can get creative in the kitchen and create new dishes that reflect their ethnic backgrounds and tastes. The options are endless, from Korean tacos to Japanese curry pie.
Gochujang Pasta Ingredients:
For the Pasta:
- 1 pound spaghetti
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup gochujang paste
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
For the Prawns:
- 1 pound large prawns, peeled and deveined
- 1 tbsp olive oil
- 1 tsp red chili flakes
- Salt and pepper, to taste
Step by Step Instructions to Make Gochujang Pasta
Step 1: Cook the Pasta
Start by boiling a large pot of salted water and cook the spaghetti as per the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
Step 2: Sauté the Vegetables
In a large pan, heat the olive oil over medium-high heat. Add the chopped onions and minced garlic and sauté for a couple of minutes until they turn translucent.
Then, add the sliced bell peppers and halved cherry tomatoes and cook for a few more minutes until the vegetables are soft and slightly caramelized.
Step 3: Make the Gochujang Sauce
To the pan with the sautéed vegetables, add the gochujang paste and chicken broth, and stir until everything is well combined.
Reduce the heat to low and let the sauce simmer for about 5 minutes. Then, add the heavy cream and stir until the sauce is smooth and creamy. Add salt and pepper to taste.
Step 4: Cook the Prawns
In a separate pan, heat the olive oil over medium-high heat. Add the peeled and deveined prawns, red chili flakes, salt, and pepper, and cook for about 2-3 minutes on each side until they turn pink and slightly charred.
Step 5: Combine Everything
Add the cooked spaghetti to the pan with the gochujang sauce and tosses until the pasta is well coated with the sauce. Add the cooked prawns on top of the pasta and serve hot.
Can I substitute spaghetti with other types of pasta?
Yes, you can use any type of pasta that you like, but I recommend using long and thin pasta like spaghetti or linguine.
How to Serve Homemade Gochujang Pasta
This pasta meal can be a main course. Serve it with salad or garlic bread on separate plates. It’s ideal for a romantic evening or a supper party.
Family-style: Serve the pasta in a big bowl and let everyone help themselves. This is perfect for a potluck or casual meeting.
As a Side: Serve Gochujang Pasta with Prawns with grilled poultry or fish. The spicy-sweet sauce complements many types of meat.
Meal Prep: Make a batch of this pasta dish and divide it into meal prep containers for easy and tasty lunches and dinners throughout the week.
Storing and Reheating Gochujang Pasta
Storing:
- Let the pasta dish cool down to room temperature before storing it.
- Transfer the pasta to an airtight container and store it in the refrigerator for up to 3 days.
- To prevent the pasta from sticking together, you can toss it with a bit of olive oil before storing it.
Reheating:
- To reheat the pasta, you can either use a microwave or stovetop.
- Microwave: Place the pasta in a microwave-safe dish, cover it with a damp paper towel, and microwave it for 1-2 minutes or until heated through.
- Stovetop: Heat a skillet over medium heat, add the pasta and a splash of water or broth, and stir until heated through.
Note: If you’re reheating Gochujang pasta with prawns, make sure not to overcook the prawns as they can become tough and rubbery. It’s best to add the prawns to the dish during the last few minutes of reheating.
What to Do if My Gochujang Pasta Became Tough and Rubbery
Reheat with liquid: If overcooked or dried pasta has become stiff and rubbery, try reheating it with broth or pasta water. Liquid loosens and tenderizes pasta.
More sauce improves pasta texture. The gravy moistens the pasta, making it less chewy.
If the pasta is unsalvageable, try a stir-fry. Pasta, protein, and veggies in a skillet with oil. Heat everything until the veggies are tender.
Start over: If the pasta is too firm, start over. Follow the package’s cooking time and watch the pasta as it boils.
Gochujang Pasta with Prawns
Ingredients
For the Pasta
- 1 pound spaghetti
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 bell peppers sliced
- 1 cup cherry tomatoes halved
- 1/4 cup gochujang paste
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
For the Prawns
- 1 pound large prawns peeled and deveined
- 1 tbsp olive oil
- 1 tsp red chili flakes
- Salt and pepper to taste
Instructions
- Start by boiling a large pot of salted water and cook the spaghetti as per the package instructions until it’s al dente. Once done, drain the pasta and set it aside.
- In a large pan, heat the olive oil over medium-high heat. Add the chopped onions and minced garlic and sauté for a couple of minutes until they turn translucent. Then, add the sliced bell peppers and halved cherry tomatoes and cook for a few more minutes until the vegetables are soft and slightly caramelized.
- To the pan with the sautéed vegetables, add the gochujang paste and chicken broth, and stir until everything is well combined. Reduce the heat to low and let the sauce simmer for about 5 minutes. Then, add the heavy cream and stir until the sauce is smooth and creamy. Add salt and pepper to taste.
- In a separate pan, heat the olive oil over medium-high heat. Add the peeled and deveined prawns, red chili flakes, salt, and pepper, and cook for about 2-3 minutes on each side until they turn pink and slightly charred.
- Add the cooked spaghetti to the pan with the gochujang sauce and toss until the pasta is well coated with the sauce. Add the cooked prawns on top of the pasta and serve hot.
