Korean Zucchini Pasta

My mother has recently become obsessed with our new local supermarket - H-Mart. Its a large Korean supermarket chain and we love exploring the different ingredients, sampling their innovative products, and bringing new things home to eat. (Our instant noodle collection has tripled.)

Today's dinner incorporates a new ingredient: Ssamjang. It is fermented soybean paste (like miso) mixed with a red pepper paste that is mildly spicy but carries a huge flavor punch (called gochujang, which would come in a red box.)

Korean Zucchini Pasta
Serves 1

1/2 cup dry pasta (I used macaroni!)
1 zucchini cut into 1 cm cubes
1 small carrot cut into slices or cubes
2 cloves garlic sliced
1 coin ginger
1/2 red onion
1.5 tsp ssamjang
1 tsp ketchup
1 sprig of cilantro, minced
1 poached egg

1. Prepare pasta to directions. Make it al dente. Drain and allow to cool.
2. Heat a teaspoon of oil in a pan. When hot, cook the ginger, onion and garlic until fragrant.
3. Add the carrots, zucchini, ssamjang, and ketchup. Saute until zucchini is tender and flavors have incorporated.
4. Poach an egg.
5. Add the pasta into the saute pan and allow it to pick up the flavors on the bottom of the pan. 
6. Top with cilantro and serve in a bowl. Top with the poached egg. Mix vigorously and consume.