Gochujang Noodles
, 20 min, Serves 2
Spicy Korean-inspired pasta with gochujang, cream, and Parmesan in a silky sauce.
| prepFill a large pot with water and bring to a boil over high heat | |||
| 170 g dry bucatini or fresh udon | Boil pasta 6–8 min until al dente, drain & reserve 1/4 cup water | Toss pasta into sauce until evenly coated | Divide into bowls, top with Parmesan & Furikake |
| 15 g unsalted butter | Melt butter, sauté shallot & garlic 2–3 min | ||
| 1/2 small shallot, diced (about 2 tablespoons) | |||
| 1 minced garlic clove (about 1 teaspoon) | |||
| 3 tablespoons gochujang | Toast gochujang 1 min until deepened | ||
| 60 ml reserved pasta water | Stir in pasta water until smooth, simmer | ||
| 160 ml heavy cream | Stir in cream, simmer 1 min, add Parmesan until thickened | ||
| 40 g freshly grated Parmesan (for sauce) | |||
| 40 g freshly grated Parmesan (for garnish) | |||
| 1 tablespoon Furikake seasoning (for garnish) | |||
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