Serves: 4 | Time: 30 minutes
Gochujang, a Korean paste made from fermented chili peppers and soybeans, is an all-purpose seasoning that rarely misses the mark. The name Gochujang comes from Korean “Gochu” (chili pepper) and “Jang” (fermented paste or sauce). So, Gochujang literally means “chili pepper paste”, a fermented condiment made primarily from red chili powder, glutinous rice, fermented soybeans, and salt. The fermentation process gives it its signature balance of spicy, sweet, savory, and umami flavors.
Ingredients:
- 1 lb (450 g) spaghetti
- 6 Tbsp unsalted butter or margarine
- 12 garlic cloves, finely minced, about 5 Tbsp
- 4 Tbsp Gochujang paste (not sauce) or to taste
- 4 Tbsp rice vinegar (or sherry vinegar) or to taste
- 3 – 4 Tbsp honey or agave syrup or to taste
- 1 cup (240 ml) cooking water (reserved)
- sliced scallions or cilantro – about 1 cup (100 g)
- salt and freshly ground black pepper, to taste
Preparation:
Bring a large pot of salted water to a boil. Cook the pasta following package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain and return noodles to pot.
Meanwhile, melt the butter in a skillet over medium-low heat. Add minced garlic and sauté gently until fragrant and lightly softened, about 1 minute (do not brown). Stir in Gochujang paste, vinegar, and honey or agave syrup. Let it cook until the sauce has thickened a bit. Keep warm.
Toss the sauce into the pot with drained noodles. Make sure that the sauce coats noodles evenly. Add reserved cooking water if needed to make it more saucy. Warm up pasta if needed. Taste for salt and pepper.
Garnish with scallions or cilantro, and serve immediately.
