Spicy & Sweet Fusilli Pasta with Escargots and Ginseng
An Exotic Fusion Dish: The Harmonious Blend of Ginseng and Escargots
I’ve added the subtle aroma of ginseng to the commonly enjoyed escargot noodles, creating a unique fusion pasta. This dish brings together the comforting flavors of Korean cuisine with the familiar format of Western pasta. By using fusilli, a pasta shape often used for cold pasta dishes, I’ve created a collaboration between Korean ingredients and Western pasta, resulting in an innovative fusion meal. It’s a simple and delightful dish that everyone, young and old, can easily enjoy.
Spicy & Sweet Gochujang Sauce
- 100g Gochujang (Korean chili paste, approx. 6-7 Tbsp)
- 30g Gochugaru (Korean chili flakes, approx. 2-3 Tbsp)
- 15g Sesame oil, approx. 1 Tbsp
- 15g Sugar, approx. 1 Tbsp
- 15ml Rice wine or plum extract, approx. 1 Tbsp
- 15ml Soy sauce, approx. 1 Tbsp
- 45ml Vinegar, approx. 3 Tbsp
- 30ml Lemon juice, approx. 2 Tbsp
- 30ml Canned escargot broth, approx. 2 Tbsp
Main Ingredients
- 1 Cucumber
- 1/4 Apple
- 1 piece Chicken breast (approx. 100-150g)
- 1 can Canned escargots (including liquid)
- 3 roots Ginseng (including for garnish)
- 1 Jujube (for garnish)
- 200-250g Fusilli pasta
- 5g Sesame seeds (for garnish)
- 1 Cucumber
- 1/4 Apple
- 1 piece Chicken breast (approx. 100-150g)
- 1 can Canned escargots (including liquid)
- 3 roots Ginseng (including for garnish)
- 1 Jujube (for garnish)
- 200-250g Fusilli pasta
- 5g Sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the fusilli pasta. Bring a large pot of water to a rolling boil, add about 1/2 Tbsp of salt, and cook the fusilli pasta for approximately 15 minutes, or until tender. It’s often good to cook it a minute or two longer than the package directions for a softer texture.
Step 2
While the pasta is cooking, prepare the vegetables and other ingredients. Thinly slice the cucumber and apple, then soak them in ice water to maintain their crispness. Thinly slice the ginseng and soak it in lightly salted water for about 5 minutes to reduce any bitterness. Drain all ingredients thoroughly to prevent the dish from becoming watery.
Step 3
Make the delicious pasta sauce. In a bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp rice wine/plum extract, 2 Tbsp canned escargot broth, 4 Tbsp vinegar, 2 Tbsp lemon juice, 1 Tbsp soy sauce, and 1 Tbsp sesame oil. Whisk everything together until well combined and the sauce has a smooth, consistent texture. (Tip: For extra spiciness, finely mince a Cheongyang pepper and add it to the sauce.)
Step 4
Cook the chicken breast. Boil the chicken breast in water for about 15 minutes until cooked through. Once slightly cooled, shred it along the grain into bite-sized pieces. (Tip: Using leftover roasted chicken from the previous day is a great shortcut and adds delicious flavor.)
Step 5
Prepare the canned escargots. Drain the liquid from the can and chop the escargots into bite-sized pieces. You can also use them whole if preferred; they look appealing this way.
Step 6
Once the pasta is cooked, rinse it under cold water to cool it down, then drain thoroughly, ensuring most of the water is removed. In a large mixing bowl, combine the cooled fusilli pasta, drained cucumber, apple, ginseng, shredded chicken, and prepared escargots. Add the prepared gochujang sauce generously over the ingredients.
Step 7
Toss everything together gently until all ingredients are evenly coated with the sauce. Taste and adjust seasoning if necessary. Plate the pasta attractively. Garnish with thinly sliced ginseng, pitted jujube, and a sprinkle of toasted sesame seeds for a beautiful presentation. Enjoy your refreshing and flavorful Fusion Ginseng Escargot Fusilli Pasta!
