Creamy Gochujang Pasta

3 servings cooked pasta of choice 

2 tbsp gochujang 

2-3 garlic cloves freshly minced

1 tbsp chili oil

1-2 tbsp gochgaru (Korean chili flakes)

1/2 - 1 cup Reserved pasta water 

3 tbsp Mayo

1 cup freshly shredded mozzarella + 1/2 cup finely shredded

1-2 tbsp Spicy Mayo (mayonaise and sriracha) (recipe on my page)

Furikake of your choice

Handful of brown sugar

1 tbsp Salt for pasta water

Cook pasta according to package. Scoop out pasta water before draining. 

Get some chili oil in a wok on low-med heat. Add in minced garlic and chili flakes. Cook for a minute. Add in gochujang. Cook for a minute. Add in half the pasta water and incorporate, add more if necessary. Turn the heat to lowest setting. Throw in the handful of brown sugar. Add in regular shredded mozzarella, and stir slowly until melted. It should have a gooey consistency and not be too runny. If its runny, add more cheese.

Next, whisk in the Mayo. Once they are married then go ahead and drop your pasta in. Lightly incorporate, and then add the fine shredded mozzarella in a layer and cover it up. 

Let it cook for a few minutes on low to melt the cheese. Remove the lid, add furikake, spicy Mayo, and Korean chili flakes. Dish up and enjoy your life