Description
A bold and creamy fusion of Italian bolognese and Korean gochujang, this pasta dish delivers comfort with a spicy, umami-rich twist that’s ready in under 40 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 3 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon brown sugar
- 1 cup heavy cream
- 12 ounces spaghetti or rigatoni
- 1/2 cup reserved pasta water
- 2 scallions, finely sliced
- Parmesan cheese (optional), for topping
Instructions
- Set a large skillet over medium heat and bring a pot of water to a boil for the pasta.
- Heat olive oil in the skillet. Sauté onions for 5 minutes until soft, then add garlic and cook for 1 more minute.
- Stir in gochujang and cook for 30 seconds to release its flavor.
- Add ground beef and cook until browned. Stir in soy sauce, rice vinegar, and brown sugar. Simmer for 5 minutes.
- Pour in heavy cream, stir, and reduce heat. Let simmer gently for 10 minutes.
- Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- Combine pasta and reserved water with the sauce. Toss over low heat until well coated.
- Serve hot, topped with scallions and parmesan if using.
Notes
- For a lighter version, use half-and-half or coconut cream.
- Use tamari and gluten-free pasta for a gluten-free version.
- To add veggies, stir in mushrooms or zucchini with the beef.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
Keywords: gochujang pasta, Korean bolognese, spicy pasta recipe, fusion pasta dish