Solo Cooking God's Pork Belly Gochujang Cream Pasta
A one-pan fusion cream pasta with a rich, thick sauce made by sautéing gochugaru and garlic in the savory fat from pork belly, then enriching it with milk, gochujang, and tomato pasta sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Gochugaru and garlic can burn easily in pork fat, so be careful with heat and stir quickly within 10 seconds.
- If the sauce reduces too much during cooking, add small amounts of milk or water to maintain the right consistency.
- Covering the pan while boiling the pasta prevents moisture loss and improves heat efficiency, helping the pasta cook faster.
Recommended for
- Those looking for a convenient one-pan pasta recipe that minimizes cleanup.
- People who want to balance the richness of cream pasta with the bold, clean kick of gochujang and gochugaru.
- Fans of hearty, satisfying noodle dishes using pork belly in a special way.
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