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Flavorful Gochujang Bolognese Recipe on Wide Pappardelle with Crispy Scallions

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A bold fusion of Korean and Italian flavors, this gochujang bolognese on wide pappardelle is spicy, savory, and topped with crispy scallions for a satisfying crunch.

Ingredients

Scale
  • 1 lb ground beef or ground pork (or mix for richer flavor)
  • 2 tbsp vegetable oil (for sautéing)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp tomato paste
  • 1/2 cup crushed tomatoes or canned tomato sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar or honey
  • 1/4 cup heavy cream or coconut cream (optional)
  • Salt and pepper, to taste
  • 12 oz wide pappardelle pasta
  • 4 scallions (green onions), thinly sliced on the diagonal
  • Vegetable oil for frying scallions
  • Freshly grated Parmesan cheese (optional)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Finely chop the onion, mince garlic, grate ginger, and slice scallions diagonally into thin strips. Bring a large pot of salted water to a boil for the pasta.
  2. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add ground beef or pork and cook, breaking it up, until browned and no longer pink, about 6-8 minutes. Season with salt and pepper. Remove meat and set aside, leaving fat in pan.
  3. Lower heat to medium. Add chopped onion and cook 4-5 minutes until translucent. Stir in garlic and ginger and cook 1-2 minutes until fragrant, avoiding browning.
  4. Stir in gochujang and tomato paste, cooking 1-2 minutes to toast and deepen flavor. Return browned meat to pan and combine well.
  5. Add crushed tomatoes, soy sauce, and sugar or honey. Stir and bring to gentle simmer. Reduce heat to low, partially cover, and cook sauce for 15 minutes, stirring occasionally.
  6. Cook pappardelle in boiling salted water according to package instructions (8-10 minutes) until al dente. Reserve 1/2 cup pasta water before draining.
  7. Heat about 1/4 inch vegetable oil in a small skillet over medium-high heat. Fry scallion slices in batches until crisp and golden, about 30-60 seconds. Remove with slotted spoon and drain on paper towels.
  8. Stir cream into sauce if using. Adjust seasoning with salt and pepper. Add reserved pasta water if sauce is too thick.
  9. Return drained pasta to pot or serving bowl. Pour sauce over and toss gently to coat.
  10. Plate pasta and top generously with crispy scallions and freshly grated Parmesan. Garnish with fresh herbs if desired. Serve immediately.

Notes

Do not rush browning the meat to develop deep flavor. Control oil temperature carefully when frying scallions to avoid burning. Reserve pasta water to adjust sauce consistency. Adjust gochujang amount to taste for spice level. Fry scallions fresh when reheating leftovers for best crunch.

Nutrition

Keywords: gochujang bolognese, pappardelle, Korean chili paste, fusion pasta, crispy scallions, easy pasta recipe, spicy pasta, weeknight dinner

Find it online: https://lirafood.com/flavorful-gochujang-bolognese-recipe-on-wide-pappardelle-with-crispy-scallions-easy-and-authentic/