‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’
So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.
For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.
A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.
Please take a look at the video below
- 2 servings cooked spaghetti
- 1 medium carrot, diced
- 1 stalk green onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Egg(s) for topping
- Little fresh parsley for garnish
- 1/4 cup of water
- 1 tbsp Gochujang (Korean Chilli Paste)
- 1 tsp white Miso
- 1 tsp light soy sauce
- 3 tbsp water
In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.
In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.
In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.
Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.
Add cooked spaghetti and stir until well coated and the sauce reduced.
This will be a thick full flavor dish.
Serve immediately, top with sunny side up egg and chopped fresh parsley.
Guten Appetit !
Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.