Tteokbokki-Inspired Kimchi Gochujang Pasta
Ingredients
- 1 cup dry rigatoni
- 2 scallions
- 4 garlic cloves
- 2 tbsp chopped kimchi
- 1 cup tomato sauce
- 1 cup reserved pasta water
- 1-2 tbsp gochujang paste
- 1 tsp syrup
- Oil for cooking
- Sesame seeds for garnishing
Preparation
Salt a pot of water and bring to boil, cook the pasta for about 14 minutes till al dente, reserve a cup of the starchy pasta water.
Chop the scallions, mince the garlic, and chop the kimchi, set aside.
In a large nonstick pan, heat a large drizzle of cooking oil over medium-high heat, add the garlic first, cook for 1-2 minutes till aromatic and slightly golden.
Add the scallion and kimchi to the pan, cook for another 2-3 minutes.
Slowly add in the tomato sauce, gochujang paste, and syrup, stir to loosen the thick paste and mix well with the rest of the ingredients.
Pour in the pasta water, stir and bring to a boil, then lower the heat to medium-low.
Transfer the cooked pasta into the pan, coat the pasta evenly with the sauce and let simmer for 5 minutes.
Serve immediately with extra kimchi, scallion, and sesame seeds, enjoy!
