Kimchi Pasta: A Unique Recipe Using Leftover Kimchi
An Exotic Kimchi Pasta Made with Leftover Kimchi Stew or Braised Kimchi Broth
Tired of tomato, cream, or oil pasta? When you’re craving something special, or when you have a little bit of kimchi stew or braised kimchi left over and don’t want to waste it, try this recipe! I’ll introduce you to a kimchi pasta recipe that you absolutely must try. It’s a fantastic way to transform leftover kimchi broth and ingredients into an extraordinary dish. Let me show you how to create a special meal with simple ingredients!
Essential Ingredients- 3 ladles of well-fermented kimchi broth (approx. 150ml)
- 1 ladle of kimchi stew or braised kimchi solids (pork, kimchi, etc.)
- 2 tablespoons store-bought tomato sauce (approx. 30g)
- 1 serving of pasta (approx. 100g)
- 1/4 onion
- 1/4 red chili pepper
- 1/4 Korean green chili pepper (optional, for extra spice)
Additional Ingredients- Pinch of black pepper
- 1 tablespoon cooking oil
- Salt (for boiling pasta)
- Pinch of black pepper
- 1 tablespoon cooking oil
- Salt (for boiling pasta)
Cooking Instructions
Step 1
After enjoying your kimchi stew or braised kimchi, set aside 3 ladles of the broth (about 150ml) and 1 ladle of the solids (kimchi, pork, etc.). If you only have broth, that works too.
Step 2
Thinly slice the onion. Remove seeds from the red chili pepper and Korean green chili pepper and finely chop them. Add the green chili if you like it spicy, or omit/reduce it if you prefer milder flavors. (If you have green onions, they can also be chopped and added.)
Step 3
Fill a large pot with plenty of water and add 1 tablespoon of salt. Bring to a rolling boil. Once boiling, add the pasta for one serving. Cook according to the package directions, but aim for about 2/3 of the recommended cooking time to achieve an al dente texture. (For example, if the package says to boil for 9 minutes, cook for 6 minutes.) Drain the pasta.
Step 4
Heat 1 tablespoon of cooking oil in a wide pan over medium heat. First, add the sliced onion and sauté until translucent. Then, add the prepared kimchi broth and solids, along with the chopped chili peppers. Stir-fry everything together for 1-2 minutes until the kimchi’s sharpness mellows and the ingredients meld.
Step 5
Add the cooked pasta to the pan with the sautéed ingredients. Pour in the 3 ladles of kimchi broth and stir to combine. Let it simmer and cook down slightly, allowing the pasta to absorb the flavors of the broth.
Step 6
Stir in 2 tablespoons of tomato sauce, ensuring it mixes well with the pasta and kimchi broth. If you don’t have tomato sauce, you can use mashed ripe tomatoes. (However, ketchup is not recommended as its sweetness and artificial flavor can overpower the dish.)
Step 7
Finally, sprinkle with black pepper to taste for added aroma. Give everything a final gentle stir to ensure all ingredients are well combined.
Step 8
Plate the finished kimchi pasta beautifully. Admire the appetizing appearance of your unique creation and savor a delicious and enjoyable meal!
