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.
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!