Made a creamy kimchee pasta and it did not disappoint. 10/10 would recommend.
Heavy cream.
Butter.
Fresh parm.
Kimchi with extra juice.
Sautéed garlic, mushrooms, and onions.
Chives.
Parsley.
Salt.
Pepper.
I added steak, will also try pork belly in the future, but would definitely be delish even without meat.
by Catgurl1123
4 Comments
Don’t suppose you have a link to a recipe? Sounds delicious 😀
Kimchi pasta
Ingredients:
Kimchi(xtra juice)
Linguine
Steak or Pork Belly
Garlic
Chives
Mushrooms
Onion
Butter
Fresh Parmigiano Romano
Bread
-I started by cooking my pasta, once it was done I set it aside and made sure to save 1-1.5 cups of the pasta water.
-While my pasta was cooking I sautéed the garlic(about half a bulb), a small white onion, and about 3/4 of a pack of mushrooms. Once done I set them aside.
-When I was waiting I 1)grated by full block of cheese(I don’t have the exact amount, about $10 worth) and 2)Prepped my kimchi. I used about 1.5-2 cups and then used my saved kimchi juice to cover it. I used scissors to chop it into big chunks just so there weren’t any huge pieces. Set both of these aside.
-I let my steak sit out to get closer to room temp so I could cook it rare and get it how I like it. I only seasoned it with course salt. Cooked on one side for about 2 minutes. Added a spoonful of butter and 1/4 a bulb of garlic to the pan and flipped it. Cooked to another two minutes on that side. Set aside to rest.
-I cooked the asparagus with a bit of olive oil and sea salt. Set aside.
-THE SAUCE: A pint of heavy cream into a pot with 3/4 of the cheese(set aside 1/4 for topping the pasta and making the bread). A spoonful of butter. Medium heat. Let it get melty. Added less than a spoonful of corn starch to thicken it just a bit before adding everything else. Added all my kimchi with the extra juice. Added all the veggies. Added some finely chopped chives, person preference there. Added my cut up steak. Let it get nice and hot. Then added the pasta a bit at a time to make sure it got all mixed up and coated evenly. Let it sit in low to medium heat for about ten minutes while I cooked the bread.
-Bread. I bought a loaf and sliced thick slices. Mixed butter and a bit of the remaining cheese and spread it on the bread. Cooked it in a pan at medium high heat until crispy and flipped it until both sides were crispy and to my liking.
-Final product. Moved my pasta to a bowl, topped with some of the remaining cheese and parsley. Added a slice of bread and some of the asparagus.
SO GOOD.
The kimchi pasta looks really delicious. I’ll give it a try!
Damn…this is definitely something I am gonna try (with pork belly!) and then probably want to make every single day! Looks so yummy!!!