This gochujang udon pasta with eggplant is a mix of all my favorite cuisines together: Asian and Italian. The udon noodles and gochujang go fantastically well with the Parmesan cheese. So you get a pasta with a Japanese and Korean touch.
Gochujang udon pasta with eggplant
Gochujang udon pasta with eggplant
Udon noodles, gochujang and Parmesan cheese may seem like an unusual combination at first glance, but their flavor profiles complement each other in surprising ways. Udon, known for its thick, soft texture, provides a neutral base perfect for absorbing powerful flavors. Gochujang, the spicy Korean chili paste, adds a depth of flavor with its sweet, spicy and savory notes. This combination brings a fine balance of heat and sweetness while tantalizing the taste buds.
Then Parmesan cheese comes into play. Known for its savory and umami-rich properties, Parmesan cheese enhances the depth of the gochujang without overpowering it. The saltiness of the cheese softens the spicy side of the chili paste while adding a creamy dimension to the combination. Parmesan cheese also has a slight nutty flavor that goes well with the earthy notes of the noodles.
The chemistry between these ingredients works through the contrast between mild and tangy, creamy and savory. This fusion of Italian and Asian flavors highlights how versatile both udon noodles and Parmesan can be, with gochujang being the unifying factor that brings everything together in a harmonious, flavorful dish.
More recipes with udon
Looking for more recipes with udon noodles? You'll find here plenty! My favorite is this noodle bowl with minced chicken and broccoli.
What you need:
2
300 gr precooked udon noodles
1 eggplant
1 clove of garlic
1 tbsp gochujang
200 ml of creamy coconut milk
1 stalk of spring onion
30 gr Parmesan cheese
black pepper
oil for frying
What to do:
1
Cut the eggplant into small cubes and the garlic into thin slices.
2
Soak the noodles in hot/boiling water for 1 minute so they loosen up.
3
Heat some oil in a pan and fry the eggplant in it with some salt and pepper. After a few minutes, add the garlic and fry until the eggplant is soft and tender.
4
Now add the gochujang along with the coconut milk, mix and bring to a gentle boil. Then turn the heat down low and add the udon noodles with half of the Parmesan cheese. Mix well. Do you think the sauce is really too thick? Then you can thin it with extra water or coconut milk.
5
Chop the spring onion into thin rings. Divide the gochujang udon pasta among the plates and garnish with the remaining Parmesan, the spring onion and some black pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
