Creamy Korean Chili Spaghetti

Ingredients:

12 oz (340g) spaghetti

1 tablespoon vegetable oil

1 lb (450g) ground beef

1/2 cup (120ml) gochujang (Korean chili paste)

1/4 cup (60ml) soy sauce

1/4 cup (60ml) heavy cream

2 tablespoons sesame oil

3 cloves garlic, minced

1/2 teaspoon black pepper

2 scallions, sliced

Sesame seeds, for garnish

Directions:

Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Heat vegetable oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up into crumbles with a spoon.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add gochujang, soy sauce, heavy cream, sesame oil, and black pepper. Stir until the sauce is smooth and well combined.

Toss in the cooked spaghetti and mix until coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Remove from heat and garnish with scallions and sesame seeds. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 420 kcal | Servings: 4