This Creamy Korean Ssamjang Pasta mixes rich flavors with a fun twist! It brings the traditional Korean dipping sauce, ssamjang, into a creamy pasta dish that’s both tasty and unique.
I love how this recipe combines spicy and savory notes with a smooth finish. It’s super easy to whip up, and trust me, your taste buds will be throwing a party! 🎉
Key Ingredients & Substitutions
Spaghetti: This recipe calls for spaghetti, but you can use other types of pasta like fettuccine or even gluten-free pasta if needed. Just keep an eye on the cooking time as it may vary.
Ssamjang: This unique Korean paste brings a wonderful flavor. If you can’t find it, mix gochujang (Korean chili paste) with a bit of miso for a similar taste. You can adjust quantities depending on your spice preference.
Heavy Cream: For a lighter option, half-and-half or coconut cream can do the trick. Just keep in mind the latter will change the dish’s flavor slightly.
Pork Belly or Chicken: If you’re not keen on either, try using tofu for a vegetarian option. It’ll soak up the sauce nicely and keep the dish filling!
Eggs: Soft-boiled eggs enhance the creaminess, but hard-boiled eggs are a fine alternative if you prefer. You could also leave them out entirely for a dish that’s lighter on protein.
What’s the Best Way to Achieve a Creamy Sauce?
Getting a creamy consistency for your sauce is key to this recipe. Start by heating sesame oil and combining it with ssamjang and soy sauce. This builds a flavorful base—make sure to stir until it smells amazing!
- After that, pour in the heavy cream slowly and keep stirring. Allow it to come to a gentle simmer; this helps thicken the sauce.
- Add the grated Parmesan next. It’ll melt nicely and enrich the sauce. If it’s too thick, use some reserved pasta water a little at a time until you’re happy with the texture.
How to Make Creamy Korean Ssamjang Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti
For the Sauce:
- 1 cup heavy cream
- 2 tablespoons ssamjang (Korean fermented chili paste)
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup grated Parmesan cheese
For the Protein and Toppings:
- 1/2 pound pork belly or chicken, cooked and sliced
- 2 large eggs (soft-boiled)
- 2 green onions, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare. You’ll spend around 10 minutes cooking the pasta, and about 15 minutes making the creamy sauce and assembling the dish—perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti and cook according to the package instructions until al dente. Before draining, make sure to reserve 1/2 cup of the pasta water. Drain the spaghetti and set it aside for later.
2. Prepare the Sauce:
In a large skillet, heat the sesame oil over medium heat. When it’s hot, add the ssamjang and soy sauce. Stir everything together for about 1 minute until it becomes fragrant. This will bring out the amazing flavors!
3. Make It Creamy:
Next, pour the heavy cream into the skillet and stir well to mix it with the ssamjang and soy sauce. Let this mixture come to a gentle simmer, then reduce the heat to low to keep it warm without boiling.
4. Add Cheese for Flavor:
Now, add the grated Parmesan cheese to the skillet. Stir until it melts into the creamy sauce. If you find the sauce is a bit thick, you can add some of the reserved pasta water a little at a time until you reach your desired consistency.
5. Combine Pasta with Sauce:
It’s time to bring everything together! Add the cooked spaghetti to the skillet and toss it around to make sure every strand is coated in that delicious creamy sauce. Season with salt and pepper to taste.
6. Serve and Enjoy:
Scoop the pasta into bowls and top each serving with slices of the cooked pork belly or chicken. Add the soft-boiled eggs on top and sprinkle with chopped green onions. If you love cheese, feel free to add some extra Parmesan on top before diving in!
Can I Substitute the Heavy Cream?
Absolutely! If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. Just keep in mind that the sauce may be less rich, so you might want to add a little extra Parmesan cheese for flavor. Avoid using low-fat or skim milk, as it may not thicken properly.
What If I Don’t Have Ssamjang?
If you don’t have ssamjang, you can make a simple substitute by mixing equal parts gochujang (Korean chili paste) and miso paste, along with a pinch of sugar for sweetness. This will mimic the flavor profile of ssamjang, though it may lack some depth and complexity.
Can I Make This Recipe Vegetarian?
Yes! To make this pasta dish vegetarian, simply replace the pork belly or chicken with sautéed mushrooms or tofu. Additionally, make sure to use a vegetarian-friendly Parmesan cheese or nutritional yeast to achieve that cheesy flavor without the meat.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or reserved pasta water to loosen the sauce, and warm it gently on the stove over low heat, stirring to prevent sticking.
