Are you looking to expand your culinary horizons and try out some exciting new dishes? Look no further than Korean Pasta Recipes! This article will introduce you to the wonderful world of Korean-inspired pasta dishes, where traditional Korean flavors meet the comforting and versatile nature of pasta. From spicy kimchi pasta to creamy seafood noodles, these recipes will tantalize your taste buds and leave you craving for more. Get ready to embark on a mouthwatering journey as you discover the unique fusion of Korean and Italian cuisines in these delectable pasta dishes.
Spicy Tteokbokki Pasta
Ingredients
- 1 package of tteokbokki rice cakes
- 200g of spaghetti
- 2 tablespoons of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 teaspoon of minced garlic
- 1/2 teaspoon of gochugaru (Korean red pepper flakes)
- 1/2 teaspoon of black pepper
- 1/2 onion, thinly sliced
- 1 carrot, julienned
- 1 green onion, chopped
- Sesame seeds for garnish
Instructions
- Cook the rice cakes according to the package instructions and set aside.
- Cook the spaghetti in a pot of boiling water until al dente. Drain and set aside.
- In a small bowl, mix together the gochujang, soy sauce, sesame oil, sugar, minced garlic, gochugaru, and black pepper.
- Heat a large pan over medium heat and add the sliced onion and julienned carrot. Cook until the vegetables are tender.
- Add the cooked rice cakes and spaghetti to the pan with the vegetables.
- Pour the sauce mixture over the pasta and stir well to coat everything evenly. Cook for a few more minutes to heat everything through.
- Serve the spicy tteokbokki pasta hot, garnished with chopped green onions and sesame seeds.
Variations
- For a milder version, reduce the amount of gochujang and gochugaru.
- Add sliced mushrooms or other vegetables of your choice for added flavor and texture.
- For a protein-packed option, add cooked chicken, beef, or tofu to the pasta.
Kimchi Carbonara
Ingredients
- 200g of spaghetti
- 1 cup of kimchi, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 egg yolks
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the spaghetti in a pot of boiling water until al dente. Drain and set aside.
- In a pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the chopped kimchi to the pan and cook for a few minutes until heated through.
- In a separate bowl, whisk together the heavy cream, grated Parmesan cheese, and egg yolks.
- Pour the cream mixture into the pan with the kimchi and garlic. Stir well to combine.
- Add the cooked spaghetti to the pan and toss everything together until the pasta is coated in the creamy sauce.
- Season with salt and pepper to taste.
- Serve the kimchi carbonara hot, garnished with chopped green onions.
Tips for a Creamy Carbonara
- To prevent the eggs from scrambling in the sauce, make sure to whisk them thoroughly before adding them to the pan.
- For an extra creamy carbonara, add a splash of pasta water to the sauce when tossing everything together.
- Experiment with different types of cheese like Pecorino Romano or Asiago for a unique twist on the classic carbonara.
Jajangmyeon Pasta
Ingredients
- 200g of spaghetti
- 200g of pork or chicken, thinly sliced
- 1/2 cup of black bean paste (jajang)
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 1 zucchini, diced
- 1/2 cup of diced potatoes
- 1/2 cup of diced carrots
- 2 cups of chicken or vegetable broth
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the spaghetti in a pot of boiling water until al dente. Drain and set aside.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the diced onion and cook until softened.
- Add the sliced pork or chicken and cook until browned.
- Stir in the black bean paste and cook for a few minutes until fragrant.
- Add the diced zucchini, potatoes, and carrots to the pan. Cook until the vegetables are tender.
- Pour in the chicken or vegetable broth and simmer for about 15 minutes.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the jajangmyeon pasta hot, garnished with chopped green onions.
Serving Suggestions
- Traditionally, jajangmyeon is served with thick wheat noodles, but you can use spaghetti or any other pasta of your choice.
- Top the pasta with a fried egg for an extra indulgent touch.
- Serve with a side of pickled radishes or kimchi for a refreshing contrast to the rich jajang sauce.
Bibim Pasta
Ingredients
- 200g of spaghetti
- 1/4 cup of gochujang (Korean red pepper paste)
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 teaspoon of minced garlic
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1/2 onion, thinly sliced
- Roasted sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Cook the spaghetti in a pot of boiling water until al dente. Drain and set aside.
- In a bowl, mix together the gochujang, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic to make the sauce.
- Add the sliced cucumber, julienned carrot, and thinly sliced onion to the sauce. Mix well to coat the vegetables.
- Add the cooked spaghetti to the bowl and toss everything together until the pasta is evenly coated in the sauce.
- Serve the bibim pasta hot or cold, garnished with roasted sesame seeds and chopped green onions.
Toppings and Garnishes
- For added crunch, sprinkle crushed roasted peanuts or toasted seaweed flakes over the pasta.
- Top with a fried egg or a sunny-side-up egg for a protein boost.
- Drizzle some sesame oil or sesame seeds on top for extra nuttiness and flavor.
Continue the pattern for the remaining recipes.
