why make this recipe
Creamy Korean Ssamjang Sauce Pasta is a delightful fusion dish that combines the bold flavors of Korean cuisine with the comforting texture of pasta. It balances savory, spicy, and creamy components, making it a unique meal that will impress your family and friends. The use of ssamjang, a thick, spicy Korean dipping sauce, adds depth to the dish, while the creamy sauce brings everything together beautifully. This recipe is perfect for a quick weeknight dinner or a special occasion.
how to make Creamy Korean Ssamjang Sauce Pasta
Ingredients:
- 200g spaghetti
- 2 slabs pork belly (~150g)
- 1 tbsp Butter
- 1 tbsp Minced garlic
- 3 tbsp Ssamjang
- 1/3 cup Parmesan cheese + more for serving
- 3/4 cup Cream (~200g)
- Black pepper to taste
- Red pepper flakes to taste
- Reserved pasta water
- Salt to taste
- Green onions
- Soft boiled egg
- Parmesan cheese
- Kimchi
Directions:
- Pan-fry the pork belly until cooked through. Cut it into smaller chunks, lightly season with salt, and set aside.
- Add the spaghetti to salted boiling water and cook until al dente.
- While the pasta is cooking, melt the butter in a pan over medium heat. Sauté the minced garlic and ssamjang together.
- Add the cream to the pan, stir it together, and let it simmer for about 3 minutes. Add the cooked pork belly to reheat it.
- Once the pasta is ready, reserve about 1 cup of pasta water before straining it. Add the cooked pasta to the sauce in the pan.
- Mix in the Parmesan cheese, red pepper flakes, and black pepper. Slowly drizzle in the reserved pasta water, a little at a time, while mixing until the sauce is creamy and smooth. You may not need to use all of the pasta water.
- Season with salt if necessary. Top the pasta with additional Parmesan cheese, chopped green onions, and a soft boiled egg.
- Serve and enjoy!
how to serve Creamy Korean Ssamjang Sauce Pasta
Serve the pasta in bowls and garnish with extra Parmesan cheese, sliced green onions, and a side of kimchi. The creamy sauce pairs beautifully with the spicy flavor of the ssamjang and the richness of the pork belly. For an added touch, include a soft boiled egg that can be mixed in for extra creaminess.
how to store Creamy Korean Ssamjang Sauce Pasta
Leftover Creamy Korean Ssamjang Sauce Pasta can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of cream or reserved pasta water to help bring back the creamy texture.
tips to make Creamy Korean Ssamjang Sauce Pasta
- Make sure to cook the pasta until it is al dente so that it holds up well in the sauce.
- Adjust the amount of ssamjang based on your spice preference. If you like it spicier, feel free to add more.
- You can substitute pork belly with chicken or tofu if you prefer a lighter protein option.
variation
You can add vegetables like spinach, bok choy, or bell peppers to the dish for extra nutrition and color. Simply sauté them along with the garlic before adding the cream.
FAQs
Can I make this dish vegetarian?
Yes, you can replace the pork belly with mushrooms or tofu and skip the cream for a coconut and cashew-based sauce.
What if I don’t have ssamjang?
If you can’t find ssamjang, you can create a similar flavor by mixing gochujang (Korean chili paste) and miso paste.
How can I make this dish spicier?
To increase the heat, add more red pepper flakes or diced fresh chili peppers to the sauce. Adjust to your taste!
Creamy Korean Ssamjang Sauce Pasta
Ingredients
Method
- Pan-fry the pork belly until cooked through. Cut it into smaller chunks, lightly season with salt, and set aside.
- Add the spaghetti to salted boiling water and cook until al dente.
- While the pasta is cooking, melt the butter in a pan over medium heat. Sauté the minced garlic and ssamjang together.
- Add the cream to the pan, stir it together, and let it simmer for about 3 minutes. Add the cooked pork belly to reheat it.
- Once the pasta is ready, reserve about 1 cup of pasta water before straining it. Add the cooked pasta to the sauce in the pan.
- Mix in the Parmesan cheese, red pepper flakes, and black pepper. Slowly drizzle in the reserved pasta water, a little at a time, while mixing until the sauce is creamy and smooth. You may not need to use all of the pasta water.
- Season with salt if necessary. Top the pasta with additional Parmesan cheese, chopped green onions, and a soft boiled egg.