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Korean Ssamjang Pasta

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Creamy Korean Ssamjang Pasta is a fusion dish that perfectly combines the rich, spicy flavors of Korean cuisine with the comforting, creamy texture of pasta. The star of the dish is the ssamjang, a fermented soybean paste that provides a savory depth, enhanced by the spicy kick of gochujang (Korean chili paste). The creamy sauce, made with a mix of heavy cream and a touch of soy sauce, envelops the pasta in a luscious coating, balancing out the bold flavors of the ssamjang. This dish is bold, flavorful, and absolutely addictive.

Ingredients

Scale

Gather these ingredients to make your Creamy Korean Ssamjang Pasta:

  • 12 oz pasta (spaghetti, fettuccine, or penne work best)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon ssamjang (Korean soybean paste)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 cup heavy cream
  • ½ cup chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 2 tablespoons sesame seeds, toasted (for garnish)
  • 1 tablespoon fresh cilantro or green onions, chopped (optional, for garnish)

Instructions

Cook the Pasta:

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Stir occasionally to prevent sticking. Once done, drain and set aside, reserving about 1 cup of pasta water.

Prepare the Sauce:

  1. Sauté the Aromatics: Heat olive oil and butter in a large skillet over medium heat. Once hot, add the thinly sliced onion and sauté for 4-5 minutes, or until soft and golden.
  2. Add Garlic and Ginger: Add the minced garlic and ginger to the skillet. Sauté for another 1-2 minutes until fragrant.
  3. Incorporate the Pastes: Stir in the ssamjang and gochujang. Cook for 2-3 minutes to toast the pastes, which will enhance their flavor.
  4. Add the Liquids: Pour in the soy sauce, sesame oil, and chicken broth. Stir to combine and bring to a gentle simmer for 3-4 minutes, allowing the flavors to meld together.
  5. Make it Creamy: Lower the heat to medium-low and add the heavy cream. Stir constantly until the sauce is smooth and creamy. Taste the sauce and adjust seasoning with salt and pepper as needed.
  6. Thicken the Sauce: Add the brown sugar to the sauce and stir. Let it simmer for another 2-3 minutes, until the sauce thickens to a velvety consistency. If it gets too thick, add some of the reserved pasta water to reach the desired sauce consistency.

Combine and Serve:

  1. Toss the Pasta: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, ensuring the sauce is well distributed. If necessary, add more pasta water to help the sauce cling to the noodles.
  2. Garnish and Serve: Once the pasta is fully coated in the creamy sauce, remove from heat. Garnish with toasted sesame seeds and fresh cilantro or green onions if desired. Serve immediately while hot.

Nutrition

Find it online: https://minimealprep.com/korean-ssamjang-pasta/