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Flavorful Gochujang Macaroni Salad Recipe Easy Homemade with Pickled Vegetables

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A vibrant and spicy macaroni salad featuring Korean gochujang chili paste and crunchy homemade pickled vegetables, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 8 ounces elbow macaroni, cooked al dente
  • 2 tablespoons gochujang (Korean chili paste)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons rice vinegar
  • About 1 cup pickled vegetables (quick-pickled cucumber, radish, and carrot), chopped
  • 2 scallions, thinly sliced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or sugar (optional)
  • Salt and pepper to taste
  • Optional garnish: toasted sesame seeds or chopped fresh cilantro

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts). Add 8 ounces elbow macaroni and cook until just al dente, about 7-8 minutes, stirring occasionally to prevent sticking. Drain in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly.
  2. If using homemade quick pickles, slice 1/2 cup each of cucumber, radish, and carrot thinly. Toss with 1 tablespoon salt, 1/2 cup rice vinegar, and 1 tablespoon sugar, then let sit for at least 15 minutes. If using store-bought, chop to bite-sized pieces and drain before adding to salad.
  3. In a medium bowl, whisk together 2 tablespoons gochujang, 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon honey or sugar if desired. Season with salt and pepper to taste. Whisk gochujang with a little mayo first to avoid lumps.
  4. Add the cooled macaroni to a large bowl. Pour dressing over pasta and toss gently to coat evenly. Fold in the drained pickled vegetables and 2 sliced scallions. Taste and adjust seasoning, adding more salt, vinegar, or a pinch of sugar if needed.
  5. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Just before serving, sprinkle with toasted sesame seeds or chopped cilantro for garnish.

Notes

Cook pasta al dente and rinse with cold water to prevent mushiness. Whisk gochujang with mayo first to avoid lumps. Pickle vegetables fresh for best crunch. Adjust sweetness and acidity to taste. Chill salad before serving to meld flavors. Salad is forgiving and flexible for improvisation. For vegan version, use plant-based mayo and coconut yogurt, and agave syrup instead of honey. Store leftovers in airtight container in fridge up to 3 days. Avoid microwaving to prevent mayo separation.

Nutrition

Keywords: gochujang macaroni salad, Korean pasta salad, pickled vegetables salad, spicy macaroni salad, easy pasta salad, summer salad, creamy pasta salad

Find it online: https://blingbite.com/flavorful-gochujang-macaroni-salad-recipe-easy-homemade-with-pickled-vegetables/