Description

This Silky Gochujang Pasta with Eggplant is a vibrant fusion dish that combines the creamy texture of linguine with the bold, spicy kick of Korean gochujang paste. Pan-seared eggplant adds a tender, caramelized bite while a buttery garlic sauce infused with scallions and Parmesan cheese creates a luscious coating for the pasta. Garnished with crispy onions and scallion curls, this dish balances umami, spice, and aroma for a delightful dinner that’s both comforting and adventurous.

Ingredients

Eggplant

1 lb eggplant (Globe, Japanese, or Chinese; small to medium-sized for best flavor)
1¼ teaspoon fine sea salt (divided use)
1 tablespoon grapeseed oil (or other neutral oil)
1 tablespoon tamari (or soy sauce)
1 teaspoon toasted sesame oil

Pasta

3 scallions (green onions; white/light green parts separated from dark green parts)
6 oz dried linguine (or spaghetti)
3 tablespoons unsalted butter (vegan butter if needed)
2 cloves garlic, minced
4 teaspoons gochujang paste (not sauce)
¼ cup finely grated Parmesan cheese (vegetarian if made with microbial enzymes; can substitute Asiago)
Crispy onions and/or scallion curls (for garnish, optional)

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Instructions

Prep Scallions: Thinly slice 3 scallions. Separate the white and light green parts for cooking and set aside the dark green parts for garnish later.
Prep Eggplant: Chop 1 lb eggplant into large 1-inch bite-sized pieces. In a medium bowl, combine 3 cups cold water with 1 teaspoon fine sea salt and stir. Add eggplant to the bowl, then place a smaller bowl on top to keep the eggplant submerged. Let it sit for 10 minutes. Drain and pat dry thoroughly.
Cook Eggplant: Heat a large stainless steel skillet over medium-high heat until water droplets bounce on the surface. Add 1 tablespoon grapeseed oil and swirl to coat. Add eggplant in a single layer and sprinkle with the remaining ¼ teaspoon salt. Cook, stirring occasionally, until all sides are golden and caramelized, about 8 to 10 minutes. Adjust heat or add oil if sticking occurs. Transfer cooked eggplant to a bowl; toss gently with 1 tablespoon tamari and 1 teaspoon toasted sesame oil. Set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Add 6 oz dried linguine and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining the noodles.
Build Sauce: Let the skillet cool slightly to avoid burning butter. Return skillet to low heat, melt 3 tablespoons butter, then add minced garlic and white/light green scallion parts. Stir and cook until garlic is pale golden, about 2 minutes. Add 4 teaspoons gochujang paste and ⅔ cup reserved pasta water. Whisk to combine into a silky smooth sauce.
Finish: Add cooked pasta to the skillet and toss well to coat with sauce. Stir in ¼ cup finely grated Parmesan cheese and the reserved dark green scallion parts. Toss again, adding remaining pasta water in splashes as needed to achieve a glossy, silky sauce coating. Taste and adjust seasoning if necessary. Garnish with crispy onions and/or scallion curls if desired.

Notes

Eggplant: Globe, Japanese, or Chinese eggplants all work well. Small to medium-sized Globe eggplants have the best texture and flavor.
Butter: Unsalted butter is preferred, but salted butter can be used if necessary. Vegan butter is suitable for a dairy-free option.
Gochujang Paste: Use the thick, fermented Korean chili paste, not the thinner gochujang sauce. Often found in Asian markets or online.
Parmesan: Finely grated Parmesan powder weighs about 1 oz per ¼ cup. Use vegetarian Parmesan made with microbial enzymes if needed. Asiago or other hard Italian cheeses also work as substitutes.
Skillet: A large 12-inch stainless steel skillet is ideal. Cast iron can be used but requires more cooling time between cooking steps to prevent butter and garlic from burning.
Garnishes: Storebought crispy onions add crunch. For scallion curls, slice green scallion parts into thin strips and soak in ice water to curl.