I would raise an eyebrow, put it back down, and sit down and eat.
Fusion leftovers xD
For anyone wondering: tasted very similar to mapo tofu and rice. Texture was noticably different but still pleasant.
My son asked for mapo tofu, but my daughter doesn't like mapo tofu and wanted noodles... And I didn't want to cook both rice and noodles 🤷♂️
I make a kind of Korean "bolognese" using gochujang and put it on spaghetti, so who am I to judge.
Tell me more... How does one make this?
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.
Honestly, this sounds like an amazing combination.
As a Schwabe: Those aren't Spätzle. Those are Knöpfle.
(You wouldn't call Spaghetti Linguine either, would you??)I didn't know the difference, thanks for the clarification!
A bold combination. But why not :D
