Dakgalbi Cream Rigatoni (Korean Spicy Chicken Gochujang Cream Pasta)
Marinate 400 g chicken thigh, cut into 3 to 4 cm pieces, for 10 minutes in 1 1/2 tbsp gochujang, 1 tbsp gochugaru, and 1 tbsp soy sauce. Stir-fry the garlic, onion, and cabbage over medium heat for 3 minutes, add the chicken and brown it over high heat for 3 to 4 minutes, then pour in 250 ml heavy cream and simmer over medium heat for 4 minutes. Toss 320 g al dente rigatoni in the sauce with 4 tbsp of its cooking water for 1 minute, and let 80 g mozzarella melt in the residual heat.
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Chicken thighs marinated in gochujang, chili flakes, and soy sauce are stir-fried with cabbage and onion like dakgalbi, Korea's spicy chicken stir-fry, then simmered in cream into a pink, gently spicy sauce.
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The cabbage and onion hit the pan before the chicken to draw out their sweetness. Thigh meat is used because it suits the cream sauce. Sauce fills the thick rigatoni tubes and gives each bite both heat and richness. Mozzarella melted in at the end stretches like the cheese on cheese dakgalbi. The final seasoning waits until the sauce is done because gochujang brands differ in saltiness.
Ingredients
Instructions
- 1
Cut 400g chicken thighs into bite-sized pieces (3-4cm).
Mix with 1.5 tablespoons gochujang, 1 tablespoon gochugaru, and 1 tablespoon soy sauce. Marinate for 10 minutes.
- 2
Cook 320g rigatoni in salted boiling water until al dente.
Reserve 1 cup pasta water before draining.
- 3
Heat 1 tablespoon cooking oil over medium heat.
Add 3 sliced garlic cloves, 100g onion, and 120g cabbage and stir-fry for 3 minutes until slightly softened and sweet.
- 4
Add the marinated chicken and cook over high heat for 3-4 minutes until the surface is browned.
Pour in 250ml heavy cream, reduce to medium heat, and simmer for 4 minutes.
- 5
Add the drained rigatoni and 4 tablespoons pasta water, then toss over medium heat for 1 minute adjusting the sauce consistency.
- 6
Add 80g mozzarella and let it melt with residual heat.
Finish with black pepper and serve immediately while hot.
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