Description
A vibrant and comforting Gochujang Pasta with tender, golden-browned eggplant, tossed in a savory-spicy gochujang butter sauce and finished with scallions, Parmesan, and crispy onion garnish. This quick 25-minute recipe delivers Korean-inspired flavors with an Italian pasta twist, perfect for a delicious weeknight meal.
Ingredients
Eggplant Preparation
- 1 lb eggplant, chopped into 1-inch pieces
- 1¼ teaspoon fine sea salt, divided use
- 3 cups cold water (for soaking eggplant)
Cooking and Sauce
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon toasted sesame oil
- 3 scallions (green onions), thinly sliced, separated into white/light green and dark green parts
- 6 oz dried linguine (or spaghetti)
- 3 tablespoons butter (vegan butter if needed)
- 2 cloves garlic, minced
- 4 teaspoons gochujang paste (not sauce)
Finishing and Garnish
- ¼ cup finely grated Parmesan cheese (vegan alternative if needed)
- Crispy onions and/or scallion curls for garnish
Instructions
- Prep Scallions: Thinly slice the scallions and separate the white and light green parts for cooking, reserving the dark green parts for garnish.
- Prep Eggplant: Chop the eggplant into 1-inch bite-sized pieces. In a medium bowl, mix 3 cups cold water with 1 teaspoon salt. Submerge the eggplant pieces in this salted water, using a smaller bowl to keep them submerged. Let sit for 10 minutes, then drain and pat dry.
- Cook Eggplant: Heat a large stainless steel skillet over medium-high heat until a flicked water droplet bounces and skids. Add 1 tablespoon grapeseed oil and spread the eggplant in a single layer. Sprinkle the remaining ¼ teaspoon salt over the eggplant. Cook, stirring occasionally, until all sides are golden brown, about 8 to 10 minutes. Adjust heat and add oil if sticking occurs. Remove from skillet and toss with tamari and toasted sesame oil. Set aside.
- Cook Pasta: Boil a large pot of salted water and cook linguine until al dente according to package instructions. Reserve 1 cup pasta water before draining the noodles.
- Build Sauce: Reduce skillet heat to low. Melt butter, then add minced garlic and the white/light green scallion parts. Stir and cook until garlic is pale golden, about 2 minutes. Add gochujang paste and ⅔ cup reserved pasta water, whisking to form a smooth sauce.
- Finish: Add cooked pasta to skillet and toss to coat. Stir in Parmesan cheese and dark green scallion parts. Toss again, adding reserved pasta water as needed until noodles are silky and the sauce coats well. Adjust seasoning to taste. Garnish with crispy onions and/or scallion curls if desired and serve immediately.
Notes
- Note 1: Using salted water to soak eggplant helps reduce bitterness and prevents it from absorbing too much oil during cooking.
- Note 2: Butter can be substituted with vegan butter to make this dish vegan-friendly.
- Note 3: Be sure to use gochujang paste, not a ready-made gochujang sauce, for authentic flavor concentration.
- Note 4: Use vegan Parmesan alternatives as needed for dietary preferences.
- Note 5: A stainless steel skillet works best for achieving a nice sear on the eggplant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
