Gochujang Butter Yogurt Pasta

Method

1. Mix the yogurt with finely grated garlic, sesame oil and salt and leave it at room temperature. Slice the chip garlic thinly, about 2 mm, and finely slice the spring onions.

   Add in this stepPlain unsweetened yogurt (thick) 180 gGarlic (cloves, for the yogurt) 1Toasted sesame oil 1 tspSalt (for the yogurt) 1 pinch

2. Put the water and salt in a 20 cm pot and heat over high heat for 10 min. When it reaches a rolling boil, add the pasta and cook over medium-high heat for 9 min. Just before draining, scoop out a small cup of the cooking water.

   Add in this stepWater 2 LSalt (for the pasta water) 1½ tspShort pasta (fusilli, penne, etc.) 180 g

   high heat→medium-high heat

3. Put the butter and sliced garlic in a 24 cm frying pan and cook gently over medium-low heat for 3 min. As soon as the garlic turns pale gold, lift it onto kitchen paper. It keeps darkening from its own heat, so take it out before it browns or it will taste bitter.

   Add in this stepButter 25 gGarlic (cloves, for the chips) 3

   medium-low heat

4. Add the gochujang, honey, soy sauce and pasta water to the same pan and stir over low heat into a glossy sauce, then add the pasta and toss for 1 min. Turn off the heat when every piece is coated and almost no sauce is left in the pan. If it looks thick, add more pasta water 1 tablespoon at a time.

   Add in this stepGochujang (Korean chili paste) 1 tbspHoney 1 tspSoy sauce 1 tspPasta cooking water 3 tbsp

   low heat

5. Spread the garlic yogurt across the bottom of each plate and pile the pasta on top. Scatter over the garlic chips, spring onions and sesame seeds, plus chili flakes if you like heat. Mix in the yogurt as you eat.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tspKorean chili flakes (optional) to taste