Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)
Cook the orecchiette for 1 minute less than the package time and save 1/2 cup of the pasta water. Brown the chicken over medium-high heat for 4 to 5 minutes, saute the onion and garlic for 2 minutes, then stir in 1 1/2 tbsp ssamjang and 120 ml milk over low heat until smooth: dissolving the ssamjang in milk instead of frying it first gives a smoother taste. Toss the pasta, 80 g spinach and the pasta water in the sauce for 1 to 2 minutes, turn off the heat and stir in the Parmesan.
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Ssamjang, the thick soybean-and-chili paste served with Korean lettuce wraps, gets whisked into milk instead of fried, which keeps its savory fermented flavor while softening its pasty edge.
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Browned chicken thigh, onion, and garlic give the sauce some sweetness underneath. Each ear-shaped orecchiette cups a little sauce, and spinach goes in only during the final minute or two so it stays green. Parmesan melts in once the burner is off.
Ingredients
Instructions
- 1
Cut 220g chicken thighs into bite-sized pieces (2-3cm).
Finely dice half an onion and 3 garlic cloves.
- 2
Cook 180g orecchiette in salted boiling water for 1 minute less than the package time.
Reserve half a cup of pasta water.
- 3
Heat 1 tablespoon olive oil in a pan over medium-high heat.
Cook the chicken for 4-5 minutes until golden on the outside.
- 4
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.
- 5
Add the cooked orecchiette, 80g spinach, and pasta water.
Toss for 1-2 minutes so the sauce fills the cup shape of each piece.
- 6
Turn off the heat, stir in 25g grated Parmesan, and finish with 0.5 teaspoon pepper.
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