Friday, May 15, 2015

Korean Gochujang Spaghetti

This is a recipe I've wanted to make for quite some time and it uses my favorite new spice, gochujang.  Talk about fusion cooking!  This is Korean/Italian.
Start by slicing some mushrooms.  Use any kind you like.  I bought these at an Asian market.

Dice 1 large yellow onion.

Fry the mushrooms in a few tablespoons of olive oil until they are golden.  Remove them from the pan and set them aside.

Brown 1 pound of ground pork with the diced onion and 4 minced cloves of garlic.

Oh yes, I almost forgot, sprinkle your mushrooms with salt and pepper.

Add 2 tablespoons of tomato paste, 2 tablespoons of gochujang paste (Korean red pepper paste) and 2 tsp. of flour to the meat.

Stir to combine and add 1 cup of milk.

Cook this until it begins to thicken.

Add 1/2 cup of Parmesan cheese.

And 1 cup of shredded cheddar. 

Simmer, stirring, until the cheese has melted.

Add the mushrooms to the mix.

Add 1 pound of cooked spaghetti.  Reserve 1 cup of the pasta water and add as much as you need to thin out the sauce so it coats the pasta.

Stir thoroughly.

Serve it sprinkled with more Parmesan.  The gochujang and mushrooms give this a rich earthy flavor.  It is not spicy.