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KOREAN PASTA


When you get bored of pasta, or when you get bored of Korean food what are you going to do? Well here is the solution, FUSIONNN! When you combine 2 great things together it is so hard to go wrong and you know its going to be good. So why not give this humble simple recipe a try. The perfect blend of sweet and salty, the rich fiery gochujang paste, paired with the sour refreshing kimchi all bound upon the best of pastas. Paired with some fresh spinach, green peppers, chicken and you just can't forget the fried egg on top. This quick, simple and lovely fusion of Korean and Italian flavours is sure to get your belly all warmed up and happy.


Ingredients

  1. 200g Pasta of Choice

  2. 200g Chicken Thighs

  3. 1 Onion

  4. 4 Cloves of Garlic

  5. Mushrooms

  6. 1 Cup of Spinach

  7. 1 Green Bell Pepper

  8. 1tb Honey

  9. 2tb Light Soy Sauce

  10. 1/2tb Gochujang


STEPS

  1. Begin by peeling and mincing 4 cloves of garlic. Peel and mince 1 white onion.

  2. Slice your mushrooms into thin slices, chop your bell pepper into large chunks and chop your chicken into little bite size pieces.

  3. Set your pasta to boil according to package instructions.

  4. In a large pan add in some oil and heat it up to high heat.

  5. Once hot add in your onions and garlic and give it a good fry till nice and fragrant.

  6. Add in your chicken and fry till it is just about cook, then add in your spinach, mushroom and bell pepper.

  7. Add in 1/2tb of gochujang, 2tb of light soy sauce and 1tb of honey. Mix well and lower the heat to medium and let all the flavours get to know each other.

  8. Once the pasta is done cooking add it into the sauce with a little bit of pasta water to let everything bind together.

  9. Season with salt and pepper to taste and serve up.

Add in some extra cheese on top for some extra sin points and with a side of kimchi. Happy Cooking



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