Creamy Gochujang Zoodles
They’re tossed in a blended red pepper-gochujang-kimchi sauce and topped off with fried eggs and tons of grated Parmesan cheese. Is your mouth watering?
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Cooking tools:
- Food processor
- Spiralizer
- Fine-mesh sieve
- Skillet
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
- Stove
Ingredients
- 1½ cups chopped roasted red bell peppers
- ¼ cup tahini
- ¼ cup gochujang
- ⅓ cup kimchi
- 4 scallions, sliced
- 1 garlic clove, smashed
- ¼ cup heavy cream
- 4 tablespoons extra-virgin olive oil, divided
- 4 zucchini, spiralized into noodles (or about 6 cups prepared zoodles)
- Kosher salt
- freshly ground black pepper
- 4 large eggs
- Grated Parmesan cheese
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