GOCHUJANG PASTA

Bring a medium-large pot of water with a pinch of salt to a boil. Once boiling, add the pasta and cook for approximately 10 minutes, or until done. Strain and set aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large pan over medium-high heat with a splash of oil. Add the mushrooms and cook for another 4 minutes, or until they start to brown on the edges. Add your 'meat' mix and cook for about 7 minutes.

Stir in the gochujang sauce, 2 tablespoons of water, 1/2 of your diced parsley and the cooked pasta. Let everything cook until the sauce thickens and starts sticking to the noodles. For a thicker sauce, let it cook a little longer. To thin it out, add more water as needed.

Transfer your pasta to a bowl or plate and garnish with your diced green onion & sesame seeds.