Sunday, February 19, 2017

Korean Spaghetti

I made this for my daughter and her boyfriend, the chef, yesterday.  This is seriously good spaghetti.  It's so cute that someone who cooks for others all day long every day, loves me to cook for him.
Ingredients:

  • 2 pounds of assorted mushrooms
  • 4~ 5 tbsp of olive oil
  • Salt and ground black pepper to taste
  • 1 pound of ground pork
  • 1 onion, finely diced
  • 5 cloves of garlic, finely minced
  • 2 tbsp of tomato paste
  • 4 tbsp of gochujang paste 
  • 4 tsp of flour
  • 2 cups of whole milk
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of grated Parmigiano cheese, plus more to sprinkle
  • Salt to taste
  • 1-1/2 pounds of spaghetti cooked al dente

Saute the mushrooms in the oil until browned on both sides.

They should be very golden.  Make sure you do this because it really makes the mushrooms very flavorful.  Remove them and set them aside.

Brown the pork in the remaining oil.

Sprinkle with salt and pepper.

Add the onion and the garlic. Cook for a couple minutes.

Add the tomato paste and the gochujang.

Stir it in until it evenly coats the meat.

Sprinkle with the flour and cook it a few minutes stirring all the while.
Add the milk.

 Cook until it begins to thicken.


Add the mushrooms.

Then the cheese.

Stir it until the cheese melts and add the spaghetti.  Taste it and add more salt and pepper if needed.


Serve it sprinkled with more Parmesan, sliced green onions and some diced cilantro. 

This is not very spicy.  If you want more spice, add more gochujang.