I would raise an eyebrow, put it back down, and sit down and eat.
As a Schwabe: Those aren’t Spätzle. Those are Knöpfle.
(You wouldn’t call Spaghetti Linguine either, would you??)I didn’t know the difference, thanks for the clarification!
For anyone wondering: tasted very similar to mapo tofu and rice. Texture was noticably different but still pleasant.
My son asked for mapo tofu, but my daughter doesn’t like mapo tofu and wanted noodles… And I didn’t want to cook both rice and noodles 🤷♂️
Fusion leftovers xD
I make a kind of Korean “bolognese” using gochujang and put it on spaghetti, so who am I to judge.
Tell me more… How does one make this?
Here’s a recipe (1 large serving):
- 250g spaghetti
- 250g minced beef
- 1 small onion
- 1 table spoon of gochujang, more if you like spicier (you can always add more during tasting)
- 1 table spoon of dark soy sauce (Kikkoman is great)
- 1 tea spoon of oyster sauce (Lee Kum Kee Premium is my favorite)
- 2 cloves of garlic (more if you don’t plan to go out)
- toasted sesame seed oil
- sugar to taste
- 1/4 cup of corn starch / water mixture (containing max. 1 tsp. corn starch)
- (optional) 1 tsp. furikake (Japanese seaweed / sesame seed mix)
Put spaghetti into boiling water. Chop the onion into small pieces. Stir fry mince and onion until done. Scoop out excess fat now if necessary. Add slurry and gochujang. Cook until nice, thicc consistency. Add crushed garlic. Add oyster sauce and soy sauce. Add sugar to taste (and more gochujang if needed). When done, mix with a splash of toasted sesame seed oil. Whenever you feel your sauce needs to be thinned a little, just use a bit of the pasta water. And if you didn’t waste any time, your spaghetti should be done right at this moment. Add sauce to pasta, maybe sprinkle a little bit of furikake on top, dig in.
That tasted really good. Thanks! Super easy to make, too. I ended up adding a little fish sauce in the bowl. It needed a little something. I wish I had had some prik nam pla made up. Added some sambal olek on top, too. The tablespoon of gochujang definitely wasn’t enough. Next time I’ll double it!
Very nice! Yes, it’s definitely missing gochujang and sauce. Mine usually clings to the pasta and looks pretty similar to a tomato based sauce. I also use less furikake, you went all in on it there. Try making the sauce so it has a really solid red sauce base which covers the mince. Other than that - really happy that you liked it! PS: If you’re looking for that little something extra, I have a spicy buldak sauce at home, the one from the famous super hot instant buldak ramen. That gives the dish an extra kick if you can handle the heat. :)
Alright, I at least trippled the gochujang, used about 1.5 times the oyster sauce, and also added extra corn starch in the end. I used almost a full cup of pasta water, a bit at a time, while the spaghetti was cooking and the sauce was simmering. In the end it was quite saucy.
I didn’t measure the gochujang at all. I used an absolutely heaping dinner spoon, and when it still wasn’t red enough, I added another half spoon later. I estimate it was 3-4 measuring tablespoons. You should definitely up the amount in your printed recipe. 1 tbsp definitely isn’t enough. It still wasn’t really spicy at all, and I didn’t add any additional spice this time.
I should have added some fish sauce, too. I just ate this bowl without any fish sauce, and I really think it needs it. (I added the mountain of furikake after this photo was taken. I do love the stuff. 😅)
Before I eat the leftovers, I am going to make some prik nam pla to add a real kick and some brightness. That will also add the fish sauce I think it needs.
Thanks again the for the recipe!
It was definitely saucy. It had a nice creamy texture. The pic doesn’t really show that. My dark soy sauce is really dark and covered all the redness, but I will definitely try more gochujang next time.
Oh, that spicy buldak is too much for me. I’ve tried the 1x and the 2x hot chicken flavors just to torture myself. It’s too much!
Sounds delicious! It sounds a lot like a lo mein recipe except with gochujang and no shaoxing. I happen to have all of these ingredients at this very moment, so I’m going to give this a try! Thanks!
I once cooked this as a student about 20 years ago, because I was broke and had no other ingredients at hand than mince, gochujang and pasta. Liked it so much that I refined the recipe over the years and I’ve probably made it dozens of times since then. I honestly can’t decide which I like better, real bolognese or this. Hope you enjoy it as well. :)
Honestly, this sounds like an amazing combination.
A bold combination. But why not :D
