Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Ssamjang chicken spinach orecchiette dissolves ssamjang directly in milk rather than frying it first, which softens the fermented paste's sharp edges into a smooth, savory cream sauce without bitterness.
Read more
Boneless chicken thigh is seared until the skin turns golden and fat renders out, then combined with sauteed onion and garlic that build a sweet aromatic base underneath the fermented sauce. Spinach goes in at the very end to preserve its bright color and slight bite, and the concave, ear-shaped form of orecchiette cups the thick sauce inside each piece so every bite carries a full measure of flavor. Parmesan and black pepper are folded in off the heat so the cheese melts gradually without breaking. Reserving a small amount of pasta cooking water to loosen the sauce at the end helps achieve the right consistency.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 220g chicken thighs into bite-sized pieces (2-3cm).
Finely dice half an onion and 3 garlic cloves.
- 2Finish
Cook 180g orecchiette in salted boiling water for 1 minute less than the package time.
Reserve half a cup of pasta water.
- 3Control
Heat 1 tablespoon olive oil in a pan over medium-high heat.
Cook the chicken for 4-5 minutes until golden on the outside.
- 4Control
Add the onion and garlic and saute for 2 minutes.
Add 1.5 tablespoons ssamjang and 120ml milk, then stir over low heat until the sauce is smooth.
- 5Season
Add the cooked orecchiette, 80g spinach, and pasta water.
Toss for 1-2 minutes so the sauce fills the cup shape of each piece.
- 6Finish
Turn off the heat, stir in 25g grated Parmesan, and finish with 0.5 teaspoon pepper.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ssamjang dissolved in milk creates a smooth, savory cream sauce for chicken.
- Finish cue
- Cook the chicken for 4-5 minutes until golden on the outside.
- Substitution
- Dissolve ssamjang with milk instead of frying it first for a smoother taste.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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