Creamy Gochujang Pastina

Updated at: Tue, 10 Sep 2024 02:56:53 GMT

Step 1

Melt the butter in a medium skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Step 2

Add the pastina to the pot and toast for a minute, stirring frequently.

Step 3

Pour in 3.5 cups of chicken broth, 1 to 2 tbsp of gochujang paste and stir. Bring the mixture to a simmer and cook, stirring occasionally, until the pastina is almost fully cooked, about 6-8 minutes. If the mixture starts to dry out, add more broth as needed.

Step 4

Lower the heat, then add the heavy cream and parmesan cheese. Stir until creamy and well combined.

Step 5

Slowly pour in the beaten egg, stirring constantly to avoid scrambling. Keep stirring until the egg is fully incorporated and the sauce thickens.

Step 6

Taste and adjust seasoning, adding more gochujang or salt if needed.

Step 7

Serve hot with extra parmesan if desired.

Step 8

Enjoy!

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