Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)
Quick answer
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, savor...
What makes this special
- Ssamjang dissolved in milk creates a smooth, savory cream sauce for chicken.
- Ssamjang dissolved in milk instead of oil removes graininess while keeping fermented depth
- Spinach added last preserves vivid color and slight bite
Key ingredients
Core cooking flow
- 1 Cut 220g chicken thighs into bite-sized pieces (2-3cm).
- 2 Cook 180g orecchiette in salted boiling water for 1 minute less than the package time.
- 3 Heat 1 tablespoon olive oil in a pan over medium-high heat.
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. 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.
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.
After the steps
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