I once cooked this as a student about 20 years ago, because I was broke and had no other ingredients at hand than mince, gochujang and pasta. Liked it so much that I refined the recipe over the years and I’ve probably made it dozens of times since then. I honestly can’t decide which I like better, real bolognese or this. Hope you enjoy it as well. :)
Here’s a recipe (1 large serving):
Put spaghetti into boiling water. Chop the onion into small pieces. Stir fry mince and onion until done. Scoop out excess fat now if necessary. Add slurry and gochujang. Cook until nice, thicc consistency. Add crushed garlic. Add oyster sauce and soy sauce. Add sugar to taste (and more gochujang if needed). When done, mix with a splash of toasted sesame seed oil. Whenever you feel your sauce needs to be thinned a little, just use a bit of the pasta water. And if you didn’t waste any time, your spaghetti should be done right at this moment. Add sauce to pasta, maybe sprinkle a little bit of furikake on top, dig in.
I make a kind of Korean “bolognese” using gochujang and put it on spaghetti, so who am I to judge.
Very nice! Yes, it’s definitely missing gochujang and sauce. Mine usually clings to the pasta and looks pretty similar to a tomato based sauce. I also use less furikake, you went all in on it there. Try making the sauce so it has a really solid red sauce base which covers the mince. Other than that - really happy that you liked it! PS: If you’re looking for that little something extra, I have a spicy buldak sauce at home, the one from the famous super hot instant buldak ramen. That gives the dish an extra kick if you can handle the heat. :)