Gochujang (고추장) is one of Korea’s most important “mother sauces.” It is the backbone of many popular recipes: 닭갈비 dakgalbi, 김치찌개 kimchi jjigae and 떡볶이 tteokbokki. It’s also used to make 쌈장 ssamjang, the quintessential barbecue condiment.
Gochujang‘s fermented yet sweet demeanor can also add some spicy backbone to your favorite marinara meat sauce.
Take note with this recipe: The sauce-to-pasta ratio is more Italian than American. Americans like lots of sauce on their pasta. Italians prefer lots of pasta for their sauce. This recipe leans towards the Italian style.
Category: Modern Korean
Servings: 4 servings
3 cups torchiette pasta*
1/2 lb ground meat
1 cup marinara sauce
1 tablespoon gochujang
2 cloves of garlic
1/2 onion, finely diced
chives for garnish
salt and pepper
Put four quarts of water in a large pot on high heat. While the water is coming to a boil for the pasta, start on the sauce.
Dice the onion, mince the garlic, and chop the chives.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.