Spicy & Sweet Gochujang Spaghetti
Spicy and Delicious Gochujang Spaghetti:D
I made this spicy pasta because my husband wanted something flavorful after his colonoscopy:D
Ingredients
- Spaghetti noodles (about a 500-won coin size portion)
- A pinch of salt (for boiling pasta)
- Generous amount of cooking oil
- 1 bunch of garlic
- A little red chili pepper
- 10 frozen shrimp
- 6 slices of bacon
- 1/2 bunch of green onion (chopped)
Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 2 Tbsp Ketchup
- 2 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp White wine
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 2 Tbsp Ketchup
- 2 Tbsp Maesil Extract (Plum Extract)
- 1 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp White wine
Cooking Instructions
Step 1
First, let’s prepare the sauce for your delicious spaghetti. In a bowl, combine 2 Tbsp Gochujang, 1 Tbsp Oyster sauce, 2 Tbsp Ketchup, 2 Tbsp Maesil Extract, 1 Tbsp Oligodang, and 2 Tbsp White wine. Mix them well. Making the sauce in advance and letting it rest allows the flavors to meld beautifully, creating a richer taste. (Tip: If you don’t have white wine, you can substitute it with Cheongju (Korean rice wine) or Mirin.)
Step 2
Now, it’s time to cook the spaghetti. In a large pot of boiling water, add a pinch of salt and a little cooking oil. (Note: Don’t add too much cooking oil, as it can coat the pasta and prevent the sauce from adhering well. Just a small amount is fine. Also, it’s best to cook the pasta with the lid off to prevent the water from boiling over.)
Step 3
While the pasta is cooking, heat a separate pan over medium heat and add a generous amount of cooking oil. Sauté both whole and minced garlic until they turn golden brown and fragrant. The aroma of the garlic will infuse the oil beautifully.
Step 4
Once the garlic is golden, add a little red chili pepper and sauté it with the garlic. This step helps to release the chili’s flavor and color into the oil, creating a more flavorful and slightly spicy infused oil.
Step 5
Now, add the frozen shrimp to the pan. Cook them on both sides until they turn pink and are thoroughly cooked through.
Step 6
Cook the spaghetti for about 8 minutes, or until it’s ‘al dente’ (firm to the bite), which is usually 1-2 minutes less than the package instructions. (Important: Never rinse cooked pasta under cold water! This washes away the starch, which helps the sauce cling to the noodles. Also, reserve about 1 cup of the pasta cooking water before draining. This starchy water is liquid gold for adjusting sauce consistency later.)
Step 7
When the shrimp are cooked, cut the bacon into bite-sized pieces (about 2-3 cm) and add them to the pan. Cook until the bacon is slightly crispy and rendered, adding its savory flavor to the dish.
Step 8
Drain the cooked spaghetti and add it directly to the pan with the shrimp and bacon. Pour in about 2 ladles of the reserved pasta water. Toss everything together to coat the pasta evenly. The pasta water will help emulsify the sauce and make it cling beautifully to the noodles.
Step 9
Once the pasta and pasta water are well combined and slightly thickened, add all of the prepared Gochujang sauce to the pan. Stir quickly and continuously to ensure the sauce is evenly distributed over the pasta and other ingredients without any clumps. The goal is to get the sauce to coat every strand of spaghetti.
Step 10
Finally, turn off the heat. Add the chopped green onions and toss gently to combine. The residual heat will cook the green onions slightly, releasing their fresh aroma and adding a final touch of flavor. Serve your delicious Gochujang spaghetti immediately while it’s hot!
