Ingredients:

  • 12 oz (340g) spaghetti or linguine
  • Salt (for pasta water)
  • 2 tbsp (30ml) gochujang
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) honey or maple syrup
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15g) cornstarch mixed with 2 tbsp (30ml) cold water
  • 2 green onions, sliced
  • 2 tsp (10g) sesame seeds (toasted)

Instructions:

  1. Boil salted water and add the spaghetti. Cook according to package instructions until al dente, then drain (reserve 1 cup pasta water).
  2. In a saucepan, combine gochujang, soy sauce, sesame oil, honey, garlic, and ginger. Stir over medium heat until fragrant (about 2 minutes).
  3. Pour in the vegetable broth; simmer for 3-5 minutes.
  4. Slowly add the cornstarch mixture while stirring to thicken the sauce.
  5. Toss the drained pasta into the saucepan, mixing well. Adjust the consistency with reserved pasta water if needed.
  6. Plate the pasta, garnish with green onions and sesame seeds.