Korean Arrabbiata Pasta
What’s for dinner? How about this (plant based) Korean inspired Arrabbiata?
Ingredients:
- 2 tbsp sesame oil
- 3 scallions, finely diced
- 4 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes), adjust to taste
- 1/4 tsp white pepper
- 1/2 tsp sea salt
- 1/3 cup mirin (Japanese rice wine)
- 28 oz can crushed tomatoes (with basil)
To serve: Rice Noodle Topokki, or other noodles (udon would be great!)
Instructions
Sauté scallions & garlic in sesame oil until fragrant. Add the gochujang, combine and cook another 30-60 seconds.
To the fragrant paste, add gochugaru, white pepper, and salt. Pour in your mirin and cook for about 5 minutes before adding the tomato sauce.
Simmer for about 1 hour & adjust salt to taste. Serve with rice noodle topokki (tteok pasta), or your favorite noodles, and top with additional scallions & vegan parmesan if you like!
