Korean Gochujang Pasta
Pasta tossed with gochujang glaze, sesame oil, and garlic, topped with sautéed vegetables and choice of protein. Cooked pasta coats in spiced sauce and served warm with sesame seeds and green onion garnish.
Ingredients
Method
Bring a large pot of salted water to a boil. Slice vegetables (zucchini, carrot, green onion) and mince garlic and ginger.
Cut protein into bite-sized pieces (if using tofu or tempeh, cube; if using salmon, cut into chunks; if using ground pork or chicken, keep as is).
Add pasta to boiling water and cook according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, stir for 30 seconds until fragrant.
Add protein and cook until done (salmon: 5–6 minutes; ground pork or chicken: 6–8 minutes; tempeh or mushroom: 4–5 minutes).
Add sliced vegetables and most of the green onion (reserve some for garnish). Sauté for 3–4 minutes until tender-crisp.
Add cooked pasta to the skillet along with gochujang glaze, soy sauce, and lime juice. Toss to coat evenly, adding pasta water as needed for sauce consistency.
Divide into bowls or plates. Top with sesame seeds and reserved green onion. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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