What are Chinese Steamed Eggs?

Chinese steamed eggs are a traditional dish where beaten eggs are combined with water and steamed until they reach a silky, custard-like consistency. The eggs are then topped with a flavorful soy sauce mixture and garnished with fresh scallions and chili oil. This dish is beloved for its simplicity and is often served as part of a home-cooked meal.

Why You’ll Love This Recipe:

• Silky texture: The smooth, custard-like consistency is so satisfying and comforting.
• Simple ingredients: Made with pantry staples like eggs, soy sauce, and sesame oil.
• Customizable flavors: Add your favorite garnishes like scallions, chili oil, or even shrimp for a twist.
• Quick and easy: Perfect for busy weeknights or when you want something light yet flavorful.
• Versatile dish: Serve it as a side, light main course, or even a snack.

Ingredients:

• Eggs: The base of the dish, providing the silky texture when steamed.
• Water: Combined with the eggs at a 2:1 ratio to create the custard-like consistency.
• Salt: Enhances the natural flavor of the eggs without overpowering them.
• Soy Sauce: Adds a savory, umami-rich flavor that complements the steamed eggs.
• Sugar: Balances the soy sauce with a touch of sweetness.
• Sesame Oil: Adds a nutty, aromatic flavor to the soy sauce drizzle.
• Chopped Scallions: A fresh garnish that adds a burst of color and mild onion flavor.
• Chili Oil: Provides a spicy kick and a vibrant finish to the dish. Feel free to adjust to your spice level!

How to Make Chinese Steamed Eggs:

1. Prepare the Egg Mixture

Crack the eggs into a bowl and beat them thoroughly. Add lukewarm water in a 2:1 ratio to the eggs and mix well. Strain the mixture through a fine strainer into a shallow bowl to remove any lumps or air bubbles. Gently mix in the salt and remove any surface bubbles with a spoon.

2. Steam the Eggs

Heat water in a steamer until boiling. Carefully place the bowl of egg mixture into the steamer. Cover the bowl with a plate to prevent condensation from dripping onto the eggs. Steam for 8-10 minutes, then turn off the heat and let the residual steam finish cooking the eggs for another 5 minutes.

3. Make the Sauce

While the eggs are steaming, in a small bowl, mix soy sauce, sugar, and sesame oil until well combined. Set aside.

4. Assemble and Garnish

Remove the steamed eggs from the steamer. Drizzle the soy sauce mixture over the top, then garnish with chopped scallions and a drizzle of chili oil.

Storage:

Chinese steamed eggs are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated gently before serving.

Tips:

• Achieve silky texture: Straining the egg mixture removes lumps and ensures a smooth custard-like consistency.
• Prevent water spots: Cover the bowl with a plate during steaming to avoid condensation dripping into the eggs.
• Control the heat: Keep the steaming process at a gentle simmer to prevent overcooking or bubbles in the custard.

Chinese Steamed Eggs

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 eggs
• 2:1 ratio of lukewarm water in liquid measurement
• 1/4 tsp salt
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• Chopped scallion (garnish)
• Chili oil (garnish)

Instructions

1. Add eggs to a bowl and beat eggs. Add water and mix well. Strain the egg mixture through a fine strainer. Add egg mixture to a medium shallow bowl and remove any additional bubbles on top with a spoon. Add salt and mix slightly again.
2. Heat water in a steamer. Carefully add bowl to the steamer then cover with a plate on top to prevent condensation from dripping into the eggs.
3. Steam for 8-10 mins. Turn off the heat and let residual heat steam for another 5 mins.
4. While eggs are steaming, in a separate bowl, combine soy sauce, sugar, and sesame oil and mix well. Set aside.
5. Remove steamed eggs from steamer then drizzle soy sauce mixture on top. Garnish with chopped scallions and chili oil.

The post Chinese Steamed Eggs – Silky and Soft! first appeared on Herman at Home.

Why you’ll love this recipe

My recipe cooks these ribs in a pressure cooker (I used Instant Pot) to make tender, fall-off-the-bone ribs in less than 30 mins. Additionally, I make a homemade gochujang BBQ sauce that is simply irresistible. The flavor profile is spicy, slightly sweet, and deeply savory, which never ceases to amaze me. Combine these two things together and you get a match made in heaven!

Ingredients

For the Pork BBQ Ribs:

• Pork BBQ Ribs: These are the star of the show, providing juicy, tender meat that absorbs the flavors of the marinade and sauce.
• Paprika Powder: Adds a smoky flavor and vibrant color to the ribs.
• Garlic Powder: Enhances the savory taste and aroma of the ribs.
• Onion Powder: Adds depth of flavor and complements the other spices.
• Cayenne Pepper: Provides heat and a spicy kick to the ribs. You can adjust this based on your preferred spice level!
• Cumin: Adds earthy warmth and enhances the overall flavor profile.
• Salt and Black Pepper: Season the ribs perfectly, balancing the flavors and enhancing their natural taste.

For the Gochujang BBQ Sauce:

• Gochujang: The key ingredient, providing a spicy, umami-rich flavor that’s characteristic of Korean cuisine. This is the star of the sauce!
• Garlic: Adds pungent savory notes to the sauce, enhancing its complexity.
• Apple Cider Vinegar: Provides tanginess and acidity, balancing the sweetness of the sauce.
• Hoisin Sauce: Adds sweetness, depth, and a hint of smokiness to the sauce.
• Brown Sugar: Sweetens the sauce and helps create a caramelized glaze on the ribs.
• Sesame Oil: Adds nuttiness and richness to the sauce, enhancing its overall flavor.
• Soy Sauce: Provides saltiness and umami depth to the sauce.
• Fish Sauce: Adds a savory, umami-rich flavor that compliments the other ingredients and adds depth to the sauce.

How to Make Gochujang BBQ Pork Ribs

1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stove top over medium-low heat until thickened and sticky.
4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
5. When ribs are done, serve with remaining BBQ sauce
6. Note: If you don’t have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of aluminum foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

Storage

Store in an airtight container in the fridge for up to 3 days.

Gochujang BBQ Pork Ribs

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Serves: 4 Prep Time: 25 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Pork Ribs

1 rack of pork BBQ ribs (3-3.5 pounds)

2 tsp paprika powder

2 tsp garlic powder

2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp cumin

1 tsp salt

1/2 tsp black pepper

Gochujang BBQ sauce

1/3 cup gochujang

2 cloves garlic, minced

1/4 cup apple cider vinegar

2 Tbsp hoisin sauce

3 Tbsp brown sugar

1 Tbsp sesame oil

2 Tbsp soy sauce

1 Tbsp fish sauce

Instructions

1. Remove the thin membrane at the back of the pork ribs by using a knife and running it carefully to peel off. Mix spices together for a rub and coat evenly all over the ribs.
2. Cut the rib into 3-4 large blocks and add to a pressure cooker (like Instant Pot) on top of a trivet rack. Set the instant pot to high (manual) pressure for 22 mins.
3. While the ribs are cooking, make the gochujang BBQ sauce by combining all the ingredients together in a small saucepan and cook on stovetop over medium-low heat until thickened and sticky.
4. Once cooked, keep the vent closed for 10 mins then open the vent and release the remaining pressure. Carefully remove ribs from pressure cooker and transfer to a sheet pan. Brush BBQ sauce all over (about 1/3 of the sauce) the ribs. Set the oven to broil and char the ribs for 5-8 mins until caramelized.
5. When ribs are done, serve with remaining BBQ sauce.

Note: If you don't have an instant pot, you can bake the ribs instead. Preheat oven to 275F and transfer ribs to a large piece of alumium foil and wrap ribs loosely. Place wrapped ribs on a large baking dish and bake for 2.5-3 hours. Check around 2.5 hour mark to make sure pork is tender.

The post Gochujang BBQ Pork Ribs first appeared on Herman at Home.

What is Chicken Adobo?

Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful. It’s also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.

Why you’ll love this recipe

Who doesn’t like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It’s a pot-pie fusion that’s so delicious, it’ll have everyone calling their friends and family to rave about it.

Ingredients

• Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
• Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
• Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
• Celery: Offers a subtle herbal note and adds texture to the filling.
• Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
• Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
• Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
• Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
• Flour: Used to thicken the sauce and create a creamy and luscious sauce.
• White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
• Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
• Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
• Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
• Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
• Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
• Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
• Egg: Used as a glaze to give the biscuits a golden brown finish.

How to Make Coconut Chicken Adobo Pot Pie

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Coconut Chicken Adobo Pot Pie

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Serves: 4 Prep Time: 30 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 tablespoons coconut oil

4 garlic cloves, minced

1/2 white onion

1 cup chopped celery

1.5 cups frozen peas & carrots

1 tsp salt

2 tsp whole black peppercorns, ground or crushed in mortar in pestle

1/4 teaspoon red pepper flakes

1/4 cup flour

1/4 cup white vinegar

4 cup light soy sauce

1 cup chicken broth

1 cup full-fat coconut milk

2 tsp brown sugar

1 pound shredded chicken

1 can of store-bought biscuits

1 egg, beaten

Instructions

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

The post Coconut Chicken Adobo Pot Pie first appeared on Herman at Home.

Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce – not too watery, not too concentrated, just perfect.

In crafting this recipe, I’ve taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.

Not only is this dish so flavorful, but it’s also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!

What is Curry Sauce?

Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It’s versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.

Why you’ll love this recipe

Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It’s like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you’ll be hooked!

Ingredients

Meatballs

• Ground Pork or Turkey – Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
• Lemongrass – Earthy and citrusy flavors that adds so much depth to the meatballs.
• Garlic – A bit of acid here to create a blend of complex flavors.
• Ginger – Adds a fragrant zest to this dish.
• Lime juice – Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
• Cilantro – Gives a unique depth to the flavor.
• Sugar – A bit of sweetness to balance the spicy and savory.
• Fish Sauce – Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Egg – Binds the ingredients together, giving structure.
• Panko Breadcrumbs – I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
• Salt – Enhances flavor and seasoning.
• Black Pepper – Adds a subtle heat and depth to the meatballs.

Coconut Curry Sauce

• Onion – Adds slight sweetness and depth of flavor.
• Red Bell Pepper – Provides sweetness and a hint of smokiness.
• Ginger – Adds warmth and a spicy kick.
• Red Curry Paste – You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
• Coconut Milk – Another key ingredient for the coconut curry sauce – Make sure to use full-fat version for extra creaminess.
• Fish Sauce – Adds umami richness and depth of flavor.
• Brown Sugar – Balances out the heat with a touch of sweetness.
• Corn Starch – adding a bit of water to corn starch creates a slurry that thickens the sauce
• Cilantro – Adds freshness and a pop of herbal flavor.

How to Make Thai Meatballs with Coconut Curry Sauce

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.

Thai Meatballs with Coconut Curry Sauce

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Serves: 2 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

Meatballs

1 pound ground pork or turkey

2 Tbsp lemongrass, minced

3 cloves garlic, minced

1 Tbsp ginger, minced or grated

2 Tbsp lime juice

3 Tbsp cilantro, finely chopped

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

1/2 tsp black pepper

Coconut Curry Sauce

1/2 onion, diced

1/2 red bell pepper, diced

1 Tbsp ginger, minced

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 1 Tbsp water mixed together (cornstarch slurry)

Salt to taste

Chopped cilantro

 

Instructions

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

The post Thai Meatballs with Coconut Curry Sauce first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious.

Why you’ll love this recipe

You’ll love this spicy Gochujang peanut noodle for several reasons! First, the combination of creamy peanut sauce and spicy Gochujang paste creates a flavor explosion that’s both bold and addictive. The creamy richness of the peanut sauce is perfectly complemented by the spice of the Gochujang, resulting in the perfect blend of flavors that will leave your taste buds tingling with delight.

Ingredients

• Noodles – I used thicker cut wheat noodles but feel free to use whichever you like!
• Szechuan chili flakes – these aren’t as spicy as it sounds but a little goes a long way for flavor and spice.
• Garlic – can’t be skipped!
• Green onion – complements the dish well with extra kick of flavor.
• Peanut butter – one of the key ingredients for that nutty flavor. You can use creamy or crunchy for this!
• Gochujang – the other key ingredient here. This gives the dish spice and also helps thicken up the sauce.
• Soy sauce – adds umami flavor to the dish.
• Avocado oil – this will be heated up and poured over the above ingredients. I like avocado oil because it is more heart healthy but feel free to use any neutral oil with a high smoke point.
• Noodle water – save a bit of that starchy water that was used to cook the noodle to loosen up the sauce to desired consistency.
• Garnishes – You can garnish with sesame seed, green onions, soft boiled, or fried egg. Anything to your heart’s desire!

How to Make Spicy Gochujang Peanut Noodles

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later.
2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.
3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.
4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seeds. Add optional soft boiled or fried egg.

Tips

1. This noodle dish is incredibly versatile. You can customize it with your favorite protein or vegetables to make it your own. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste and Szechuan chili flakes.

Storage

Store in an air-tight container in the fridge up to 2-3 days

Spicy Gochujang Peanut Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

4 oz. wheat noodles

1 Tbsp Szechuan chili flakes

1 small clove garlic, minced

1 Tbsp chopped green onion

3 Tbsp peanut butter

2 Tbsp gochujang

1 Tbsp soy sauce

3 Tbsp avocado oil

1/3 cup cooked noodle water, plus more to adjust for sauce consistency

Salt to taste

Garnish: Sesame seed, green onions, soft boiled or fried egg

Instructions

1. Add water to pot and bring to boil. Add noodles and cook until chewy and al-dente (follow instructions on package). Save about 1/3 cup of the starchy water for later

2. Heat avocado oil but be careful not to let it burn (about 3-4 minutes). Add chili flakes, garlic, green onion, peanut butter, gochujang, and soy sauce to a bowl then add hot oil and let it sizzle. Mix well to combine.

3. Add starchy cooked noodle water to loosen the sauce and add more little by little as needed to ensure thickened, creamy consistency. Add salt to taste.

4. Pour sauce over cooked noodles and mix well. Garnish with green onions and sesame seed. Add optional soft boiled or fried egg.

The post Spicy Gochujang Peanut Noodles first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

If you’re a fan of pasta, creamy, bold flavors and love experimenting in the kitchen, I highly recommend trying out this Gochujang pasta! This fusion dish combines the heat of Gochujang paste with the creaminess of coconut milk and the richness of Parmesan cheese, resulting in a mouthwatering flavor explosion that’s truly unforgettable.

Ingredients

• Pasta – I like fusilli or penne pasta for this recipe but feel free to use any you like.
• Butter – a bit of unsalted butter makes this creamier and richer.
• Garlic – a little bit adds a lot of aroma and flavor.
• Gochujang – this Korean spicy-sweet chili paste is the star of the dish so a little goes a long way!
• Coconut milk – full-fat version is best for this to get the creamiest sauce.
• Parmesan cheese – use freshly grated for the best flavor.
• Reserved pasta water – make sure to reserve some of that pasta water to loosen the sauce later.
• Salt and black pepper – season to taste!

How to make Creamy Gochujang Pasta

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta water.
2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.
3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

Tips

Feel free to get creative with your Gochujang pasta by adding your favorite protein – grilled chicken, shrimp, or tofu would all be fantastic options. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste. Trust me, once you try this addictive dish, you’ll be craving it again and again!

Storage

Store in an air-tight container in the fridge up to 2-3 days

Creamy Gochujang Pasta

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Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

10 oz. pasta (I like fusilli or penne for this)

2 Tbsp unsalted butter

3 cloves garlic, minced

3 Tbsp gochujang

1 cup full-fat coconut milk

1/2 cup freshly grated parmesan cheese

3/4 - 1 cup reserved pasta water

salt and ground black pepper to taste

Instructions

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta wate.

2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.

3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

The post Creamy Gochujang Pasta first appeared on Herman at Home.