Creamy Korean Ssamjang Pasta

Directions

1. 1

   In a large bowl, mix together flour, eggs, salt, and olive oil. Transfer to a clean surface and knead. This can take up to 10 minutes. The dough should be firm and not sticky. Wrap with plastic and set aside for 30 minutes.

2. 2

   Cut dough into quarters. Working with one piece at a time, lightly dust with flour and flatten into a disk. On low speed, feed the dough through your KitchenAid pasta roller set at level 1. Slowly repeat this process until you reach level 7. Generously flour your pasta sheet before feeding into the spaghetti cutter attachment. Set aside the pasta while we make the sauce.

3. 3

   Pan-fry pork belly until cooked through. Cut into smaller chunks, lightly season with salt and set aside.

4. 4

   Melt butter in a pan and sauté garlic, ssamjang, and chili flakes. Add cream and stir in parmesan cheese. Add pork belly back in to reheat.

5. 5

   Add fresh pasta to a large pot of salted boiling water. Cook for 1-2 minutes and reserve about 1 cup of pasta water before straining. Add pasta to the sauce. Slowly drizzle in pasta water a little bit at a time while mixing. You won’t use all of it, but just add enough until the sauce is nice and silky.

6. 6

   Season with salt to taste if necessary. Garnish with more parmesan cheese and spring onions. Serve with a soft boiled egg and kimchi.