Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)
Ssamjang chicken spinach orecchiette dissolves ssamjang in milk rather than frying it first, softening the fermented paste's intensity into a smooth, savory cream sauce. Boneless chicken thigh is seared until golden to render its fat, then combined with sauteed onion and garlic that build a sweet aromatic base. Spinach goes in at the very end to preserve its bright color and slight bite, and the concave shape of orecchiette cups the thick sauce inside each piece. Parmesan and black pepper are folded in off the heat so the cheese melts gradually into the sauce without clumping.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces; finely chop onion and garlic.
- 2
Boil orecchiette in salted water and reserve 1/2 cup pasta water.
- 3
Heat olive oil and sear chicken until lightly golden.
- 4
Add onion and garlic, then stir in ssamjang and milk over low heat to form sauce.
- 5
Add pasta, spinach, and pasta water, then toss 1-2 minutes to coat.
- 6
Turn off heat and finish with parmesan and black pepper.
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