Slightly spicy, slightly sweet, this might be a new favourite. Currently looking for things to pair them with (I was a basic bitch and did chicken wings) and I'm thinking coated prawns, panko breaded chicken etc. I'll also be making this sauce again but tossing in coated chicken and prawns. Basically toss what you like in it and it will be improved. LOOK AT THAT GLOSS.
Ingredients
Spaghetti or other long pasta (recipe said 500g but that’s a lot so I halved. Didn’t reduce the sauce ingredients though)
6 tbsp unsalted butter
1/3 cup garlic, minced
Salt and black pepper
¼ cup gochujang paste
¼ cup honey
¼ cup rice vinegar
Thinly sliced spring onions to serve
Method
Cook the pasta and drain, reserving 1 cup of cooking water.
Melt 4 tbsp of the butter in a large pan over medium low heat.
Add the garlic and season generously with salt.
Cook, stirring occasionally until the garlic starts to soften but not brown, 1 to 3 mins.
Stir in the gochujang, honey and vinegar and bring to a simmer over medium heat.
Cook, stirring constantly, until the mixture reduces, 3 to 4 mins.
Remove from the heat.
Tip the spaghetti into the sauce and add the remaining 2 tbsp butter.
Vigorously stir until the butter melts and add splashes of the pasta cooking water, if needed, to thin out the sauce.
Top with the spring onions.
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