Cooked - Creamy Gochujang Pasta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Gochujang Pasta

1.0

1 package of @taste_republic fresh gluten-free fusilli pasta

2 tbsp gochujang

2-3 garlic cloves freshly minced

1 tbsp chili oil

1-2 tbsp gochgaru (Korean chili flakes)

1 cup Reserved pasta water (use about ½ cup or as needed, don't dump all in if not needed)

3 tbsp Mayonaise

1 cup freshly shredded mozzarella + ½ cup finely shredded

1-2 tbsp Spicy Mayo (recipe on my page)

Furikake of your choice (mine has bonito flakes in it for this recipe)

2-3 tbsp brown sugar

1 tbsp Salt for pasta water

Cook pasta according to package. I prefer it pulled out at 2 minutes. Scoop out 1 cup of pasta water before draining, you'll use what you need in the next steps, not the full amount.
Get some chili oil in a wok on low-med heat. Add in minced garlic and chili flakes. Cook for a minute. Add in gochujang. Cook for a minute. Add in about ½ cup pasta water and incorporate. Turn the heat to lowest setting. Throw in the handful of brown sugar. Add in regular shredded mozzarella, and stir slowly until melted.
Next, whisk in the Mayo. Once they are married then go ahead and drop your pasta in. Lightly incorporate, and then add the fine shredded mozzarella in a layer and cover it up.
Let it cook for a few minutes on low to melt the cheese. Remove the lid, add furikake, spicy Mayo, and Korean chili flakes. Dish up and enjoy your life

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍝Pasta

Cuisine🇰🇷Korean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 101 weeks ago

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