If you are worried about the kimchi flavor overpowering this dish, I don't think you need to be too worried. It's generally a very flavorful dish and the kimchi doesn't dominate since it's softened by the tomatoes, miso paste, and other ingredients. It's still a strong flavor profile but man, it's very, very tasty. If you try this, I hope you enjoy it.
BTW, you can use any meat you like. I just happened to have mince pork in the freezer so that's what I used. And I used shelf-stable Udon noodles since that was what I had too.
Here's the recipe:
Ingredients:
- 250g dry spaghetti or any other shape of pasta or any type of noodle you like
- 1 tbsp unsalted butter
- 250g minced pork, beef or chicken
- 1 punnet cherry or grape tomatoes, halved
- 1 cup kimchi, chopped
- 2 tbsp miso or doenjang (Korean fermented soy bean paste)
- 1/4 cup sake or water or chicken stock
- 2 tbsp white wine vinegar
- 1/2 tsp black pepper
- Continental parsley or spring onions for garnish
Instructions:
- Cook pasta in salted boiling water by following the directions of the package.
- Meanwhile, heat a wok or a large skillet over medium high heat, add butter and let it melt. When butter is melted add minced pork and cook until minced pork is fully cooked and brown edges.
- Add tomatoes and cook slightly until softened.
- Stir in kimchi, miso, sake and black pepper and cook everything together about 4 minutes. If the sauce gets too thick too fast, add 1/4 cup of pasta water at a time.
- Stir in cooked and drained pasta or noodles into kimchi sauce and toss everything together.
- Garnish and serve. Enjoy!
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
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