I first noticed gochujang pasta via ZEIT Online, but then couldn’t read the recipe because of the paywall. However, the mixture of the spicy, flavourful Gochujang paste and the nutty, mellowing peanut butter burned itself directly into my brain. So months later, I simply stirred up the same combination myself on a stressful evening at work, when it had to go quickly. And not only was the Gochujang pasta on the table in 10 minutes, it also tasted super good.
What is gochujang and why does it taste so good? Gochujang is a spicy, fermented seasoning paste from Korea. The main ingredients are rice, soybean and chilli. It is often used in Korean cuisine, for example in well-known dishes such as bibimbap, tteokbokki or kimchi jjigae.
10-Minute Gochujang Pasta (Vegan)
- 250 g pasta, e.g. tagliatelle
- 1 tbsp. gochujang paste
- 2 tbsp. peanut butter
- 1 tbsp soy sauce
- 75 ml pasta water
- 1 clove garlic
- 1 tbsp sesame oil
- 1 spring onion, chopped
- 2 tsp sesame seeds, roasted
- Cook the pasta al dente according to the instructions on the packet. When draining, reserve 75 ml of the pasta water and mix with the Gochujang paste, peanut butter and soy sauce until smooth.
- Finely chop the garlic and fry in a pan with sesame oil over medium heat for 30-60 seconds. Add the pasta and gochujang sauce and mix briefly. If necessary, make the sauce smoother with a little more water. Serve the noodles directly sprinkled with chopped spring onion and sesame seeds.
Song of the recipe:
Peggy Gou is a Berlin-based but South Korean-born DJ, producer and fashion designer, so she’s a jack-of-all-trades. Starry Night is a summery piano house tune, perfect for the next warm days outdoors.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)