Name: Korean-Style Vegetable Pasta with Gochujang Flavor
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 400g pasta (any shape); 1 red bell pepper (sliced into strips); 1 green bell pepper (sliced into strips); 1 yellow bell pepper (sliced into strips); 200g cherry tomatoes (halved); 150g mushrooms (sliced); 4 tablespoons olive oil; 4 cloves garlic (minced); 1/2 teaspoon black pepper; 100g cheese (grated); 1 teaspoon salt; 2 tablespoons soy sauce; 1 teaspoon sesame oil

Korean-Style Vegetable Pasta with Gochujang Flavor

A quick and colorful pasta dish that combines Korean-inspired flavors with fresh vegetables. This beginner-friendly recipe features colorful bell peppers, mushrooms, and cherry tomatoes tossed with pasta in a simple garlic and olive oil base, finished with a touch of Korean seasoning for authentic flavor.

25 min

Easy

4 servings

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Taste Profile

Sweet5/10

Salty6/10

Sour2/10

Umami7/10

Spicy1/10

🥄 Texture

Al dente pasta provides a firm, slightly chewy base while the bell peppers remain crisp-tender from a quick sauté. Mushrooms add a soft, meaty bite and the halved cherry tomatoes give occasional juicy bursts, with grated cheese melting to create a slightly creamy coating.

👃 Aroma

Warm garlic and olive oil form the primary aromatic note, complemented by toasty sesame oil and the savory scent of soy sauce. Roasted bell peppers and mushrooms add a sweet-vegetal and earthy background, with a mild cheesy finish.

🍷 Pairs Well With

A chilled, crisp dry Riesling or a light, citrusy lager to cut through the umami and complement the sweet peppers; alternatively a light-bodied Pinot Noir if you prefer red.

🥗 Side Dishes

Kimchi or quick cucumber kimchi (oi muchim) for contrast; steamed edamame or a simple sesame-dressed green salad to keep the meal balanced.

Ingredients(13 items)

1400g pasta (any shape)

21 red bell pepper (sliced into strips)

31 green bell pepper (sliced into strips)

41 yellow bell pepper (sliced into strips)

5200g cherry tomatoes (halved)

6150g mushrooms (sliced)

74 tablespoons olive oil

84 cloves garlic (minced)

91/2 teaspoon black pepper

10100g cheese (grated)

111 teaspoon salt

122 tablespoons soy sauce

131 teaspoon sesame oil

Instructions

Boil water in a large pot, add salt, and cook the pasta according to package directions until tender. Drain and set aside.

While pasta cooks, heat 4 tablespoons olive oil in a large pan over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add all sliced bell peppers and mushrooms to the pan. Stir and cook for 4-5 minutes until vegetables start to soften. Then add halved cherry tomatoes and cook for another 2 minutes.

Add the cooked pasta to the pan with vegetables. Pour in soy sauce and sesame oil. Sprinkle black pepper and toss everything together for 1-2 minutes until well mixed.

Divide pasta onto serving plates and top with grated cheese. Serve hot and enjoy!