That tasted really good. Thanks! Super easy to make, too. I ended up adding a little fish sauce in the bowl. It needed a little something. I wish I had had some prik nam pla made up. Added some sambal olek on top, too. The tablespoon of gochujang definitely wasn’t enough. Next time I’ll double it!
Very nice! Yes, it’s definitely missing gochujang and sauce. Mine usually clings to the pasta and looks pretty similar to a tomato based sauce. I also use less furikake, you went all in on it there.
Try making the sauce so it has a really solid red sauce base which covers the mince. Other than that - really happy that you liked it!
PS: If you’re looking for that little something extra, I have a spicy buldak sauce at home, the one from the famous super hot instant buldak ramen. That gives the dish an extra kick if you can handle the heat. :)
Alright, I at least trippled the gochujang, used about 1.5 times the oyster sauce, and also added extra corn starch in the end. I used almost a full cup of pasta water, a bit at a time, while the spaghetti was cooking and the sauce was simmering. In the end it was quite saucy.
(Trying to upload photo)
I didn’t measure the gochujang at all. I used an absolutely heaping dinner spoon, and when it still wasn’t red enough, I added another half spoon later. I estimate it was 3-4 measuring tablespoons. You should definitely up the amount in your printed recipe. 1 tbsp definitely isn’t enough. It still wasn’t really spicy at all, and I didn’t add any additional spice this time.
I should have added some fish sauce, too. I just ate this bowl without any fish sauce, and I really think it needs it. (I added the mountain of furikake after this photo was taken. I do love the stuff. 😅)
Before I eat the leftovers, I am going to make some prik nam pla to add a real kick and some brightness. That will also add the fish sauce I think it needs.
That tasted really good. Thanks! Super easy to make, too. I ended up adding a little fish sauce in the bowl. It needed a little something. I wish I had had some prik nam pla made up. Added some sambal olek on top, too. The tablespoon of gochujang definitely wasn’t enough. Next time I’ll double it!
Very nice! Yes, it’s definitely missing gochujang and sauce. Mine usually clings to the pasta and looks pretty similar to a tomato based sauce. I also use less furikake, you went all in on it there. Try making the sauce so it has a really solid red sauce base which covers the mince. Other than that - really happy that you liked it! PS: If you’re looking for that little something extra, I have a spicy buldak sauce at home, the one from the famous super hot instant buldak ramen. That gives the dish an extra kick if you can handle the heat. :)
Alright, I at least trippled the gochujang, used about 1.5 times the oyster sauce, and also added extra corn starch in the end. I used almost a full cup of pasta water, a bit at a time, while the spaghetti was cooking and the sauce was simmering. In the end it was quite saucy.
(Trying to upload photo)
I didn’t measure the gochujang at all. I used an absolutely heaping dinner spoon, and when it still wasn’t red enough, I added another half spoon later. I estimate it was 3-4 measuring tablespoons. You should definitely up the amount in your printed recipe. 1 tbsp definitely isn’t enough. It still wasn’t really spicy at all, and I didn’t add any additional spice this time.
I should have added some fish sauce, too. I just ate this bowl without any fish sauce, and I really think it needs it. (I added the mountain of furikake after this photo was taken. I do love the stuff. 😅)
Before I eat the leftovers, I am going to make some prik nam pla to add a real kick and some brightness. That will also add the fish sauce I think it needs.
Thanks again the for the recipe!