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Mapo tofu with spätzle and roasted broccoli... "Fusion"? (lemmy.world)

submitted 4 days ago by [email protected] to c/[email protected]

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[–] [email protected] 4 points 3 days ago (1 children)

I make a kind of Korean "bolognese" using gochujang and put it on spaghetti, so who am I to judge.

[–] [email protected] 4 points 3 days ago* (last edited 3 days ago) (1 children)

Tell me more... How does one make this?

[–] [email protected] 2 points 2 days ago* (last edited 2 days ago) (1 children)

Here's a recipe (1 large serving):

250g spaghetti
250g minced beef
1 small onion
1 table spoon of gochujang, more if you like spicier (you can always add more during tasting)
1 table spoon of dark soy sauce (Kikkoman is great)
1 tea spoon of oyster sauce (Lee Kum Kee Premium is my favorite)
2 cloves of garlic (more if you don't plan to go out)
toasted sesame seed oil
sugar to taste
1/4 cup of corn starch / water mixture (containing max. 1 tsp. corn starch)
(optional) 1 tsp. furikake (Japanese seaweed / sesame seed mix)

Put spaghetti into boiling water. Chop the onion into small pieces. Stir fry mince and onion until done. Scoop out excess fat now if necessary. Add slurry and gochujang. Cook until nice, thicc consistency. Add crushed garlic. Add oyster sauce and soy sauce. Add sugar to taste (and more gochujang if needed). When done, mix with a splash of toasted sesame seed oil. Whenever you feel your sauce needs to be thinned a little, just use a bit of the pasta water. And if you didn't waste any time, your spaghetti should be done right at this moment. Add sauce to pasta, maybe sprinkle a little bit of furikake on top, dig in.

[–] [email protected] 2 points 2 days ago (1 children)

Sounds delicious! It sounds a lot like a lo mein recipe except with gochujang and no shaoxing. I happen to have all of these ingredients at this very moment, so I'm going to give this a try! Thanks!

[–] [email protected] 2 points 1 day ago* (last edited 1 day ago)

I once cooked this as a student about 20 years ago, because I was broke and had no other ingredients at hand than mince, gochujang and pasta. Liked it so much that I refined the recipe over the years and I've probably made it dozens of times since then. I honestly can't decide which I like better, real bolognese or this. Hope you enjoy it as well. :)