5 NEW Ways To Enjoy Your Gochujang Sitting In Your Fridge!

Von Aaron and Claire · 20 Min.

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Zubereitung

1. Finely chop the garlic and thinly slice the green onions, keeping the whites and greens separate. Grate about 1 cup (50 g) of Parmigiano-Reggiano. Mix the gochujang, gochugaru and oyster sauce in a small bowl.
2. Boil salted water, add the pasta and cook until al dente. Reserve 1 cup of the cooking water.
3. While the pasta cooks, melt 3 tablespoons of butter in a large pan over medium-low heat. Add the garlic and the white parts of the green onions and sauté for 2 minutes, until lightly coloured.
4. Add the gochujang mixture and sauté for 2 to 3 minutes. Stir in the heavy cream and simmer gently for another 2 to 3 minutes, until the sauce thickens a little.
5. Stir in 1 cup of the grated Parmigiano-Reggiano until well combined.
6. Lift the pasta out with tongs and add it to the sauce. Add about 1/4 cup (60 ml) of the reserved pasta water and mix well, adding more water if the sauce becomes too thick.
7. Turn off the heat, taste and season with salt. Divide among bowls and top with black pepper, green onions and more Parmigiano-Reggiano.

Zusammengefasst aus dem Video von Aaron and Claire. Schau es dir für die Details an.

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KnoblauchKäseFrühlingszwiebelSahneParmesanSchlagsahneNudelnGochujang