Kimchi Tuna Mushroom Pasta: A Quick and Flavorful One-Bowl Meal from Your Fridge
Simple Kimchi Tuna Mushroom Pasta Recipe
This is a simple pasta dish you can make by just grilling, cooking, and mixing ingredients you have in your fridge when you’re not in the mood for cream or tomato sauces, or even plain Aglio e Olio. It’s a quick and easy way to create a satisfying meal! Perfect for busy days or when you want something delicious with minimal fuss.
Main Ingredients
- Spaghetti: 1 serving
- Butter: 0.5 Tbsp
- Sliced Cheese: 1 slice
- Mushrooms: adequate amount (e.g., king oyster, button, or your preference)
- Thinly sliced beef or pork for shabu-shabu: a little
- Well-fermented Kimchi: a handful (about 1/2 cup)
- Small Tuna Can: 1 OR Large Tuna Can: 1/2
Seasonings & Extras
- Salt: a pinch
- Pepper: a pinch
- Olive Oil: 1.5 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Sugar: 0.5 Tbsp
- Salt: a pinch
- Pepper: a pinch
- Olive Oil: 1.5 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Sugar: 0.5 Tbsp
Cooking Instructions
Step 1
First, bring a generous pot of water to a rolling boil with a pinch of salt. Once boiling, add 1 serving of spaghetti (about 80-100g) and cook for about 6-7 minutes, which is 1-2 minutes less than the package instructions. (We’ll be heating it slightly more in the microwave with cheese later, so avoid overcooking.) If you plan to cook mushrooms or meat alongside the pasta, add them about 2-3 minutes after adding the spaghetti. (Tip: If you misjudged the amount of pasta like I did in the photo, make sure to increase the water volume to prevent the noodles from sticking together!)
Step 2
While the pasta is cooking, melt about 0.5 Tbsp of butter in a frying pan or wok over low heat.
Step 3
Once the butter has melted, add 1 Tbsp of olive oil. Then, sauté your chosen ingredients like mushrooms and thinly sliced meat until lightly browned. Season lightly with salt and pepper for enhanced flavor. Slice the mushrooms into bite-sized pieces and cook the meat until it’s no longer pink.
Step 4
In a bowl, combine a handful of finely chopped or scissor-cut kimchi (about 1/2 cup), 1 Tbsp gochujang, 0.5 Tbsp sugar, a pinch of pepper, and 0.5 Tbsp olive oil. Mix everything together gently with your hands or a spoon. If your kimchi is very sour, you can add a little more sugar.
Step 5
Set aside this pre-seasoned kimchi mixture while you finish the other steps.
Step 6
Drain the cooked spaghetti, leaving very little water clinging to the noodles. Transfer the pasta to a serving bowl and season lightly with a tiny bit more salt and pepper to enhance the pasta’s own flavor.
Step 7
Place 1 slice of cheese on top of the pasta and microwave for about 1 minute, or until the cheese is nicely melted. (Adjust microwave time based on your appliance’s power.)
Step 8
Arrange the sautéed mushrooms and meat mixture from Step 2 attractively over the cheese-covered pasta.
Step 9
Next, add the prepared kimchi mixture from Step 3 on top. The spicy and sweet kimchi sauce will add a wonderful dimension to the pasta.
Step 10
Finally, sprinkle with additional black pepper to your liking. Enjoy! (Tip: The actual amount of pasta in the photo should be about half to achieve a better visual balance and taste!)
