A recipe inspired by Eric Kim, blending the heat of gochujang with creamy butter, perfect in its simplicity.
Ingredients
- 200 g pasta (spaghetti or fettuccine)
- 2 tbsp gochujang (Korean chili paste)
- 30 g unsalted butter
- 4 pieces scallion
- 1 clove garlic
- 2 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Place the pasta in a large microwave-safe bowl. Add boiling water (prepared in a kettle or microwave) until generously covered. Microwave on high for 8 to 10 minutes, stirring halfway through. Check for doneness, then drain, reserving about one cup of the pasta water.
- While the pasta cooks, wash and thinly slice the scallions. Peel and crush the garlic clove.
- In a large bowl, place the cubed butter, gochujang, crushed garlic, and 2 tablespoons of the reserved pasta water. Mix well with a fork until you have a smooth, homogenous sauce.
- Add the hot pasta to the bowl with the sauce. Toss vigorously to coat well. If the sauce is too thick, add a little of the reserved pasta water to reach a creamy texture.
- Divide the pasta between two plates. Garnish with the sliced scallion. Drizzle with a little olive oil if desired. Serve immediately.
Nutrition
Per serving
- Energy
- 609.4 kcal
- Protein
- 12.48 g
- Carbohydrate
- 72.25 g
- Fat
- 29.35 g
- Fibre
- 3.81 g
- Calcium
- 21.78 mg
- Iron
- 0.99 mg
- Magnesium
- 22.32 mg
