Recipe:

Serves 4 

400g pasta of choice (I used fettuccine)

½ cup cream

12 cloves garlic, diced (yes, 12)

2 green onions, sliced

3 tbsp Potluck Market’s gochujang (Add 2 more tbsp if you like it spicier ;))

1 tbsp butter, unsalted

400g pork belly (If you can’t eat pork, substitute with chicken thigh or fried tofu!)

2 tbsp salt

1 tbsp brown sugar

2 tbsp Potluck Market’s ssamjang

4 eggs

Optional: Sesame seeds

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Use code THERESEABEAN10 for 10% on the ssamjang and gochujang I used in this recipe!

Directions:

1. Put 4 eggs in boiling water for 6 minutes. Immediately put in iced cold water and let cool before peeling.

2. Score the top of the pork belly and slice into 2-inch thick pieces. Massage salt and brown sugar throughout the pork. Bake at 400F for 12 minutes.

3. Flip the pork belly and brush on the ssamjang. Bake for 7 minutes, or until fully cooked.

4. Flip the pork belly once more and brush on the ssamjang. 

5. Slice green onions, separating the whites from the greens. 

6. In a well oiled pan, add the diced garlic. Cook on medium-high heat until they are slightly golden in colour (be careful not to burn them, or else the taste will become bitter!)

7. Add the whites from the green onions to the pan, cooking together until soft. 

8. Add the gochujang, cooking in the pan for one minute. Add the cream and simmer until thick. 

9. Cook pasta according to instructions. Reserve ½ cup of pasta water.

10. Add pasta water to the sauce slowly, until it is at the desired texture. (I added about ¼ cup)

11. Once the sauce is at the desired texture, turn off the heat and add the butter. Saute the cooked pasta into the sauce until it is coated.

12. Assemble the gochujang pasta with the ssamjang pork belly, soft-boiled eggs, green onions, and sesame seeds.

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