Italian spaghetti variations in Korean style will be an attractive choice for every family.
Accordingly, seafood spaghetti with rose sauce, a harmonious combination of the richness of fresh cream and the characteristic spiciness of Gochujang chili sauce and Korean chili powder, will be a great suggestion for a weekly meal.
To make Korean seafood spaghetti with rose sauce for about 3 to 4 people to enjoy, housewives should prepare 250g of spaghetti; 200g of fresh shrimp; 150g of squid; 100g of crab sticks; 100ml of fresh cream; 100ml of unsweetened fresh milk; Gochujang chili sauce; Korean chili powder; 1/2 onion; 2 cloves of garlic; fatty butter and some spices including seasoning powder, ground pepper and cooking oil.
Start by preliminary processing shrimp, peeling and removing the back, squid cut into bite-sized circles and shredded crab sticks. Marinate shrimp and squid with a little ground pepper and seasoning for about 10 minutes, then boil spaghetti for 8 to 10 minutes and then take it out to drain.
Next, put the pan on the stove, melt the unsalted butter and sauté the minced garlic and diced onions until fragrant. Add shrimp, squid, and crab sticks and stir-fry quickly over high heat for about 2 minutes until just cooked, then you can take them out onto a plate to maintain their crispness and sweetness.
Continue to add chili powder and Gochujang chili sauce to the pan and stir well to enhance the color, add fresh cream and unsweetened fresh milk and stir until the sauce turns pinkish-orange and smooth. Season with a little seasoning to taste lightly spicy and fatty before adding spaghetti and seafood, crab sticks to stir quickly for 1 minute and you can turn off the heat.
Arrange seafood spaghetti with rose sauce on a deep plate, sprinkle with a little ground pepper and enjoy while still hot.
