Gochujang Corn Cream Cavatappi
Quick answer
Gochujang corn cream cavatappi sautees onion and sweet corn kernels in butter, blooms gochujang in the pan for thirty seconds, then simmers everything with heavy cream an...
What makes this special
- Sweet corn kernels sauteed in butter pair with a spicy gochujang cream sauce and cavatappi.
- Corn sauteed 2 minutes first to concentrate sweetness before gochujang goes in
- Fermented gochujang umami bridges corn sweetness and heavy cream
Key ingredients
Core cooking flow
- 1 Cook 320g cavatappi in salted boiling water for 1 minute less than the package time.
- 2 Melt 20g butter in a pan. Saute 80g finely diced onion over medium-low heat...
- 3 Add 220g sweet corn and stir-fry for 2 minutes.
Gochujang corn cream cavatappi sautees onion and sweet corn kernels in butter, blooms gochujang in the pan for thirty seconds, then simmers everything with heavy cream and milk into a thick, spicy-sweet sauce for corkscrew-shaped pasta. Cooking the corn first for two minutes drives off surface moisture and concentrates its natural sweetness before the gochujang goes in. The cream and milk reduce together, merging the corn's sweetness with the chili paste's heat into a smooth, rounded spiciness. Pasta water adjusts the consistency, and melted Parmigiano adds a sharp, salty depth that elevates the entire sauce. Cavatappi's helical shape traps the dense cream inside its spirals, releasing bursts of the corn-gochujang sauce with each bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cook 320g cavatappi in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 2Control
Melt 20g butter in a pan.
Saute 80g finely diced onion over medium-low heat for 3-4 minutes until translucent.
- 3Heat
Add 220g sweet corn and stir-fry for 2 minutes.
Add 1.5 tablespoons gochujang and cook for 30 more seconds until fragrant.
- 4Control
Pour in 250ml heavy cream and 120ml milk.
Simmer over medium heat for 3 minutes to build the sauce base.
- 5Season
Add the cooked cavatappi and 45g grated Parmigiano.
Toss with pasta water to adjust consistency until the sauce fills every groove of the spiral pasta.
- 6Season
Season with 1 teaspoon salt and 0.5 teaspoon pepper.
Turn off the heat and rest for 1 minute before plating.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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