Creamy Gochujang Spaghetti with Ground Beef is a delicious fusion dish that blends the rich, creamy texture of spaghetti with the spicy and savory flavors of Korean gochujang (fermented chili paste). The ground beef adds protein and makes the dish hearty, while the creamy sauce balances the heat and deep umami of the gochujang. This dish is quick to make and perfect for those who enjoy a little heat with their pasta!
Here’s how to make Creamy Gochujang Spaghetti with Ground Beef:
Ingredients:
- 8 oz spaghetti (or any pasta of your choice)
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil (or vegetable oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1/2 cup heavy cream (or coconut milk for a dairy-free version)
- 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh cilantro or green onions, chopped (optional, for garnish)
Instructions:
1. Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
2. Cook the Ground Beef:
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
- Once the beef is browned, remove any excess fat from the skillet, leaving a little for flavor.
3. Sauté the Onion and Garlic:
- Add the chopped onion to the skillet with the ground beef and cook until the onion becomes soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Prepare the Sauce:
- To the beef and onion mixture, add the gochujang, soy sauce, and rice vinegar. Stir well to combine, ensuring the gochujang dissolves into the sauce and coats the meat.
- Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese, if using, and let the sauce simmer for 2-3 minutes until it thickens slightly. Adjust the heat to low.
5. Combine the Pasta and Sauce:
- Add the cooked spaghetti to the skillet, tossing it in the creamy gochujang sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up to your desired consistency.
- Stir until the pasta is evenly coated in the creamy sauce. Taste and adjust the seasoning with salt and pepper.
6. Finish and Serve:
- Drizzle with sesame oil for added flavor, if desired.
- Serve the creamy gochujang spaghetti with ground beef in bowls, garnished with sesame seeds and chopped fresh cilantro or green onions.
Tips:
- Add Veggies: You can add vegetables like spinach, bell peppers, or mushrooms to the skillet for more color and nutrition.
- Make it Spicy: Adjust the amount of gochujang to your heat preference. If you love spicy food, feel free to add extra chili flakes or fresh sliced chili peppers.
- Dairy-Free Version: Use coconut milk or another plant-based cream in place of the heavy cream to make this dish dairy-free.
- Meat Variations: Try ground pork, chicken, or even plant-based ground meat for different flavor profiles.
This Creamy Gochujang Spaghetti with Ground Beef is a flavorful, spicy, and creamy twist on traditional pasta that combines the best of Italian and Korean cuisine, making it a unique and satisfying meal!