Description
This creamy Korean Ssamjang Pasta is a flavorful fusion dish that combines the spicy umami depth of ssamjang with tender pork belly and al dente pasta for a quick and satisfying weeknight meal. The dish is elevated with Parmesan cheese and green onions, delivering a perfect balance of creamy, savory, and fresh notes in just 25 minutes.
Ingredients
Scale
Pasta
- 300 g pasta (any type, cooked al dente)
Protein
- 200 g pork belly (substitute with chicken or tofu if desired)
Sauce & Flavorings
- 3 tbsp ssamjang (main sauce ingredient)
- 50 g Parmesan cheese (or nutritional yeast for dairy-free)
- 2 stalks green onions (thinly sliced; can substitute with chives or leeks)
- 1 egg (optional for extra creaminess; consider a flax egg for vegan)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Cook Pork Belly: In a skillet over medium-high heat, cook the sliced pork belly for 5-7 minutes until browned and crispy. Once cooked, remove the pork belly from the skillet and set aside.
- Prepare Sauce: Reduce the heat to medium and return the skillet to the stove. Add the reserved pasta water to the skillet and stir in the ssamjang paste. Cook and stir for 2-3 minutes until the sauce becomes smooth and slightly thickened.
- Toss Pasta and Pork: Add the drained pasta and cooked pork belly back into the skillet with the sauce. Toss everything together for 2-3 minutes to fully combine and allow the flavors to meld. Add more reserved pasta water if you want to adjust the creaminess and consistency of the sauce.
- Finish and Serve: Plate the creamy Korean ssamjang pasta and garnish with grated Parmesan cheese and thinly sliced green onions. Serve immediately while hot.
Notes
- Pork belly can be substituted with chicken or tofu for different dietary preferences.
- For a dairy-free version, use nutritional yeast instead of Parmesan cheese.
- The egg is optional but adds extra creaminess; for a vegan alternative, use a flax egg.
- Reserve pasta water is key to adjusting the sauce consistency, so don’t skip reserving it.
- Ssamjang paste is a Korean fermented chili and soybean paste that adds savory, spicy, and umami flavor.
