A delightful twist on spätzle, featuring the bold flavor of gochujang. This dish combines sautéed mushrooms, onions, and creamy sauce with a unique blend of spices, perfect for a comfort food dinner.
1: In a saucer with oil on medium high heat, sauté mushrooms and onions, salt, and pepper for 5 minutes.
2: Remove the vegetables from the saucer and deglaze with the wine, reduce by 2/3rds.
3: Add stock, cream, and gochujang and simmer on medium low for 10 minutes or until it’s reduced by half.
4: In a bowl, whisk together eggs, milk, flour, parsley, zest, and salt.
5: Transfer half of the batter into a spätzle maker overtop a pot of simmer salted water.
6: Slide the cup back and forth to allow the batter to slide through the holes. Repeat with the remaining batter.
7: The spätzle is ready when it floats on top of the water. Strain the spätzle out and into a bowl.
8: Mix in the mushrooms, onions, kimchi, and spätzle into the sauce.
9: Garnish with green onions. Enjoy!
