Kokuuma "Seafood and Mizuna Gochujang Pasta" Recipe

Change your mood today! Introducing the recipe of gochujang pasta "seafood and water vegetables gochujang pasta" using gochujang. It goes well with sake and has a slightly mature taste.

■ Materials (for 2 people)

1 tablespoon of pasta lid bunch of salt
Frozen seafood your favorite amount Mizuna 50g (1.76oz)
Garlic 20g (0.71oz)
2 tablespoons of olive oil
1 tablespoon gochujang
White wine 100ml (3.38us fl oz)
A little salt
EV olive oil a little

■ How to make

1. Boil the pasta 1 minute shorter than the indicated time. Finely chop the garlic, bite-sized mizuna, and finely chop the shrimp.

2. Put olive oil and garlic in a frying pan and cook over medium heat.

3. When the garlic is colored, fry the shrimp and add white wine. When the alcohol of the white wine flies, add gochujang and mix.


4. Add the boiled pasta and let it blend over over low heat. After adjusting the taste with salt, add mizuna and add EV olive oil to complete!

■ It goes well with alcohol ◎

Pasta where you can enjoy the richness and spiciness of gochujang with plenty of seafood. The punchy flavor of garlic is a nice accent. Recommended for consumption of gochujang that is hard to use and excess water vegetables! This menu is recommended for days when you want to eat well.