A Korean-Italian fusion dish. Orecchiette pasta is perfect for scooping up all the delicious Korean flavours.
1 tablespoon olive oil
1 red bell pepper, cut into 2" long strips
1 small Spanish onion, sliced
1 pound (454 g) ground chicken
2 cloves garlic, minced
8 ounces (227 g) orecchiette, dry
1 tablespoon (14.2 g) salted butter
2 tablespoons gochujang (see note)
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon salt, or more to taste
1/2 cup (118 ml) water
Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook for a few minutes until it begins to soften.
Move vegetables to a side and add in ground chicken. Stirring often cook the chicken until it begins to brown, then mix it together with the vegetables and add in the garlic.
Meanwhile, in a pot of salted water cook the pasta according to package directions.
Stir gochujang, soy sauce, honey, sesame oil, and salt into the chicken pan. Cook for a minute then add water and reduce heat to low to wait for the pasta.
When the pasta is finished cooking, drain well and mix with butter in its original pot. Then pour the pasta into the chicken skillet. Mix well to cover pasta in sauce.
This recipe also works great with lean ground beef.
Gochujang is Korean red chili paste. You can find it at Asian grocery stores or often in large mainstream grocery stores in the international aisle.
Keywords: pasta, korean pasta, korean italian fusion