KIMCHI PASTA

KIMCHI PASTA

Butter .. or anything creamy goes well with Kimchi.  Kewpie or any mayo is a perfect match in fact.  This can be as easy or more detailed as you'd like - this Italian technique takes a simple pasta dish to another place and is something that seems to have become a favourite in Seoul restaurants and home kitchens alike. The key is using kimchi juice along with the chopped kimchi - it creates a light, tangy sauce that clings to the pasta without being heavy. You can go creamy (with butter and cream) or keep it light (aglio e olio style with olive oil and garlic). Both are brilliant.

Pasta and kimchi might seem like an odd couple, but remember: Italy has a long tradition of pairing pasta with fermented, acidic ingredients. Think puttanesca's capers and olives, or the way lemon brightens carbonara. Kimchi is just another way to add that hit of acidity and umami.

Note: You can add butter to a pan - and our kimchi paste (or make your own) and just add this is udon noodles or pasta - some bok choy or greens - and you'll have a gorgeous little dinner. Oh also - some grated cheese stirred through while it's still hot. 

INGREDIENTS

Base (choose your style):

Creamy version:

• 400g spaghetti or linguine
• 3 tbsp butter
• 200ml cream
• 185ml (¾ cup) kimchi, chopped
• 3 tbsp kimchi juice
• 100g mushrooms, sliced (optional)
• 4 rashers bacon, chopped (optional)
• 50g parmesan, grated
• 2 cloves garlic, minced
• Spring onions and sesame seeds to serve

Light version (aglio e olio style):

• 400g spaghetti or linguine
• 80ml good olive oil
• 4-5 cloves garlic, thinly sliced
• 185ml (¾ cup) kimchi, chopped
• 3 tbsp kimchi juice
• 1 tsp gochugaru (Korean chilli flakes)
• Handful fresh herbs (basil, parsley, or coriander)
• Spring onions and sesame seeds to serve

METHOD

Creamy version:

1. Cook pasta in salted boiling water until al dente. Reserve 250ml pasta water before draining.
2. While pasta cooks, cook bacon (if using) in a large pan until crispy. Remove and set aside.
3. In the same pan, sauté mushrooms (if using) until golden. Add butter and garlic, cook for 1 minute.
4. Add cream, kimchi, and kimchi juice. Simmer for 2-3 minutes.
5. Add drained pasta and toss to coat, adding pasta water as needed to create a silky sauce.
6. Stir in parmesan and bacon. Top with spring onions and sesame seeds.

Light version:

1. Cook pasta in salted boiling water until al dente. Reserve 250ml pasta water before draining.
2. Heat olive oil in a large pan over medium heat. Add sliced garlic and cook gently until fragrant and just starting to turn golden (don't burn it!).
3. Add kimchi and gochugaru, stir-fry for 2-3 minutes until the kimchi softens slightly.
4. Add drained pasta, kimchi juice, and about 125ml pasta water. Toss everything together vigorously - the starch in the pasta water will help create a light sauce.
5. Add fresh herbs and toss again. Top with spring onions and sesame seeds.

Serves: 4
Time: 20 minutes

Note: For the light version, don't skip the pasta water - it's what makes the sauce come together and cling to the noodles without being heavy or greasy.