Creamy Korean Ssamjang (쌈장) Pasta
I have to say, I’m absolutely obsessed with this Creamy Korean Ssamjang Pasta! This dish is where comfort food meets a delightful explosion of flavors. I still remember the first time I tried ssamjang—it was at a friend’s Korean barbecue, and my taste buds were instantly hooked! Fast forward a few years, and I’m now happily experimenting with it in pasta dishes. Yes, you heard that right—pasta! The combination of Korean spices and classic Italian noodles may sound unconventional, but trust me; it’s a match made in culinary heaven.
What makes this dish so special for me is how it beautifully marries the bold, spicy notes of ssamjang with the creamy richness of heavy cream. It’s the kind of recipe that leaves everyone asking for seconds. Plus, it allows for a fun twist on a traditional pasta dish, making it a hit at dinner parties or cozy nights at home. So, grab your apron, and let’s dive into this delightful adventure!
What’s in Creamy Korean Ssamjang Pasta?
– 200g spaghetti or linguine: You can’t go wrong with either pasta! I typically reach for spaghetti, but linguine works just as well if that’s your preference.
– 1 tablespoon olive oil: This is the foundation of our skillet sautéing and brings everything together with a smooth flavor.
– 3 cloves garlic, minced: Because what isn’t better with garlic? It adds a fragrant warmth to the dish.
– 150g tofu or pork belly, cut into cubes: This is where you can personalize the dish! Tofu keeps things plant-based and light, while pork belly adds a decadent touch.
– 2 tablespoons ssamjang: The star of the show! This Korean dipping sauce brings a wonderful umami and spicy kick.
– 100ml heavy cream: This is the creamy element that balances the spice of the ssamjang and makes the dish luscious.
– 2 tablespoons soy sauce: Adds depth and a touch of saltiness.
– 1 teaspoon sesame oil: This oil gives a beautiful aroma and nuttiness to the dish.
– 1 tablespoon gochugaru: This Korean red pepper flake brings heat without overwhelming the flavors.
– Salt and pepper to taste: Essential for balancing your flavors.
– 2 soft-boiled eggs, for topping: These little gems provide richness and become a glorious topping!
– Sesame seeds and sliced green onions, for garnish: Pretty and tasty; they finish off the dish perfectly.
– Optional: Kimchi, for serving on the side: This adds a fabulous crunch and tang to your meal!
Is Creamy Korean Ssamjang Pasta Good for You?
Now let’s chat a little bit about the health benefits of this Creamy Korean Ssamjang Pasta! First off, the use of tofu is an excellent protein source for those looking for a plant-based option. Not only does it fill you up, but it also provides calcium and iron. On the flip side, if you opt for pork belly, you’ll be savoring flavor—but remember, moderation is key since it’s higher in fat.
The heavy cream does offer richness, but if you’re watching your calorie intake, you can use a substitute like half-and-half or even a plant-based cream alternative. The gochugaru gives you a kick of vitamins, and it’s said to have metabolism-boosting properties—bonus! Just keep in mind, if you’re sensitive to spice, start with less of the gochugaru and add to taste.
Lastly, don’t forget about those beautiful soft-boiled eggs on top; they are rich in protein, vitamins, and minerals! Just serve with a side of kimchi, and you’ll add even more nutrients and probiotics to your meal.
Ingredients List
- 200g spaghetti or linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 150g tofu or pork belly, cut into cubes
- 2 tablespoons ssamjang
- 100ml heavy cream
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon gochugaru
- Salt and pepper to taste
- 2 soft-boiled eggs, for topping
- Sesame seeds and sliced green onions, for garnish
- Optional: Kimchi, for serving on the side
How to Make Creamy Korean Ssamjang Pasta?
1. Begin by boiling a pot of salted water. Cook the spaghetti according to package instructions until al dente. Always remember to reserve about 1 cup of pasta water before draining!
2. In a large skillet, heat the olive oil over medium heat. Once it’s shimmering, toss in the minced garlic and sauté for about 30 seconds until fragrant and golden!
3. Add in your choice of tofu or pork belly to the skillet, cooking until it’s golden brown and crispy on all sides—this should take about 5-7 minutes.
4. Now it’s time to bring all that delicious flavor together! Stir in the ssamjang, heavy cream, soy sauce, sesame oil, and gochugaru. Mix well, and bring the sauce to a gentle simmer, allowing it to thicken slightly for about 3-4 minutes.
5. Add the cooked pasta to the skillet and toss it in the sauce, ensuring every noodle is coated. If that sauce looks too thick, gradually add the reserved pasta water until you achieve your desired creaminess.
6. Season your dish with salt and pepper to taste, then remove it from the heat.
7. Serve your Creamy Ssamjang Pasta in bowls, topped with soft-boiled eggs, a sprinkle of sesame seeds, and sliced green onions. If you want to take it up a notch, serve with some crunchy kimchi on the side!
Spice It Up: Tips and Variations!
Feel like jazzing things up? Here are some additional tips! For added freshness, try incorporating sautéed vegetables like spinach or bok choy into the pasta mix. They not only add vitamins but also a lovely texture. If you’re a spice lover like me, you can amp up the heat level by adjusting the amount of gochugaru used to suit your taste.
And hey, if you’re in the mood for a bit of crunch, you might want to sprinkle some fried shallots on top for an extra layer of flavor! Enjoy this dish warm, and don’t forget to take a moment to appreciate the vibrant colors and inviting aromas as you dig in.
I hope you give this Creamy Korean Ssamjang Pasta a try! I’m telling you, once you taste it, you’ll be left wondering how you ever got by without it. Happy cooking, and please share your experience with me! I love hearing how people put their spin on recipes—it’s what keeps the kitchen magic alive!
