Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Gochujang-Chipotle Spaghetti with Charred Peppers and Crispy Mushrooms
A bold Mexican-Korean fusion pasta that combines the smoky heat of chipotle with the umami depth of gochujang, tossed with charred tri-color bell peppers, crispy mushrooms, and fresh cherry tomatoes. This dish marries the comfort of Italian spaghetti with the bold, layered flavors of both Mexican and Korean cuisines.
40 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour2/10
Umami8/10
Spicy7/10
🥄 Texture
Silky, sauce-coated spaghetti contrasted with tender-crisp, slightly charred bell pepper strips and juicy burst from halved cherry tomatoes. Crispy, golden mushrooms add a crunchy, meaty bite that complements the smooth noodles.
👃 Aroma
Smoky, garlicky top notes from chipotle and sautéed garlic mingle with the fermented, savory fragrance of gochujang and roasted peppers. A nutty, cheesy finish from grated Cotija/Parmesan and browned mushrooms rounds out the aroma.
🍷 Pairs Well With
Chilled off-dry Riesling or a crisp Mexican lager to balance heat and accentuate sweet-smoky flavors; nonalcoholic option: sparkling water with lime or iced green tea.
🥗 Side Dishes
Crisp cucumber salad with rice vinegar, sesame, and a touch of chili; quick kimchi or pickled radishes for acidity and crunch; or a simple arugula salad with lemon vinaigrette to brighten the meal.
Ingredients(14 items)
- 18 ounces spaghetti
- 21 red bell pepper (sliced into strips)
- 31 yellow bell pepper (sliced into strips)
- 41 green bell pepper (sliced into strips)
- 58 ounces mushroom (sliced)
- 61 cup cherry tomatoes (halved)
- 74 cloves garlic (minced)
- 83 tablespoons olive oil
- 92 tablespoons gochujang (Korean red chili paste)
- 101 tablespoon chipotle in adobo sauce (finely chopped)
- 111/2 teaspoon black pepper
- 121/2 cup cheese (grated, preferably Cotija or Parmesan)
- 132 tablespoons olive oil (for cooking mushrooms)
- 14Salt to taste
Nutrition Information(per serving)
485
Calories
16.2g
Protein
62.8g
Carbs
18.5g
Fat
Instructions
- 1
Bring a large pot of salted water to boil and cook spaghetti according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- 2
Heat 2 tablespoons olive oil in a large skillet over high heat. Add sliced mushrooms and cook until golden and crispy (about 5-6 minutes), stirring occasionally. Season with salt and black pepper. Transfer to a plate.
- 3
In the same skillet, add 3 tablespoons olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 4
Add all three colors of bell pepper strips to the skillet and cook for 4-5 minutes, stirring frequently, until slightly charred and tender-crisp.
- 5
Add cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften.
- 6
In a small bowl, whisk together gochujang, chipotle in adobo, and 1/4 cup reserved pasta water to create a smooth sauce.
- 7
Pour the gochujang-chipotle sauce into the skillet with the vegetables and stir well to coat. Cook for 1-2 minutes until the sauce thickens slightly.
- 8
Add the cooked spaghetti to the skillet and toss thoroughly, adding more pasta water as needed to achieve a silky consistency. The sauce should coat the noodles evenly.
- 9
Return the crispy mushrooms to the skillet and gently toss to combine.
- 10
Season with additional salt and black pepper to taste.
- 11
Divide the fusion pasta among serving bowls and top generously with grated cheese.
- 12
Serve immediately while hot, optionally garnished with additional fresh garlic or cilantro if available.
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