Ok, I’m not lying when I say kimchi goes well with everything. Maybe because it’s winter, I keep feeling like eating carbs and preferably noodle carbs. I am noodle-crazy but once in a while I’d like to treat myself to a different type of “noodle”. I can already hear all the Italians murmuring right now, hating on this comment. But please, before you judge, I am going to be one of those people who say “I’m 17% Italian!” because I really am. Yes, I took a DNA swab test just for fun to see where my roots are from and funnily enough, it turns out I’m 17% pasta-lover. Naturally, my Asian roots ALWAYS ask for carbs in my system. It’s then no coincidence that my 17% Italian-ness wants pasta but also kimchi with it!
I’ve been wondering how I could make kimchi pasta taste better than it sounds. Because let’s be honest, it’s a bit of a weird thing to think of if you haven’t tried it. I’ve been using a lot of almond and oat milk in my cooking recently and I just had to try making my kimchi pasta with it. And guess what? I’m here writing a recipe about it, so this is definitely a good one. Trust me. I honestly, have not much to babble about this so let’s just get straight to the point!
- 150g angel hair pasta
- 400ml chicken or veggie broth
- 1 cup oat milk
- 1 cup well-fermented kimchi
- 1 tbsp gochujang
- 1 dollop of butter
- grated parmesan cheese
- parsely to garnish (optional)
- Gently fry kimchi in a deep pan until aromatic. Then add gochujang and mix through.
- Add the oat milk and let it boil until the mixture thickens.
- Cook spaghetti until al dente. To test, break the spaghetti with your fingers and if it breaks with a bit of a ‘crunch’ sound you know it’s ready to be cooked in the kimchi sauce.
- Pour in a bit of the stock to the sauce and the add the spaghetti in. The goal is to marry the spaghetti and the sauce together.
- Keep pouring stock when the liquid evaporates until the pasta is fully cooked through. Make sure your pasta is not overcooked. You want a bit of a bite as well. This process will take about 5 – 8 minutes.
- Once all the liquid has evaporated, you can serve your kimchi pasta with some grated parmesan cheese and garnish with some parsley to beautify it. Enjoy!