Spicy Kimchi Oil Pasta: A Homemade Delight
A Simple Kimchi Oil Pasta Made with Napa Cabbage Kimchi Instead of ‘Gat Kimchi’
Discover how to recreate the delicious ‘Gat Kimchi’ pasta from the TV show ‘Paik Jong Won’s Alley Restaurant’ right in your own kitchen! This dish is so flavorful that even family members who aren’t fond of thick pasta noodles will devour a whole bowl. If you don’t have ‘gat kimchi’ (mustard leaf kimchi), don’t worry! You can easily substitute it with crispy napa cabbage kimchi. No olive oil? No problem! Regular canola oil works wonderfully. And instead of chili flakes, a touch of spicy ‘cheongyang’ chili peppers will add a delightful kick. This recipe proves you can create a fantastic pasta dish using just the ingredients you have on hand. Perfect for a special meal or a quick, satisfying home-cooked dinner!
Key Ingredients
- 1 cup rinsed and finely chopped napa cabbage kimchi
- 6 tablespoons canola oil
- 6 cloves garlic
- 1/4 onion
- 2 cheongyang chili peppers
- 100g thick-cut bacon
- 150g thick pasta (like spaghetti or linguine)
Cooking Instructions
Step 1
First, let’s prepare the star ingredient for our Kimchi Oil Pasta: the kimchi. Rinse the napa cabbage kimchi under cold running water and squeeze out any excess moisture thoroughly. This step helps to mellow the sourness while retaining the delicious umami flavor. Finely chop the rinsed kimchi into bite-sized pieces, measuring out 1 cup.
Step 2
Now, it’s time to create the pasta sauce. Heat a pan over medium-low heat and add 6 tablespoons of canola oil. Finely mince or chop the 6 garlic cloves and add them to the oil. Gently sauté the garlic, ensuring it doesn’t burn, to infuse the oil with its aromatic flavor. You’ll know it’s ready when you hear a gentle sizzling sound.
Step 3
Once the garlic is fragrant, add the finely chopped 1/4 onion to the pan and sauté until it becomes translucent. Next, thinly slice the 2 ‘cheongyang’ chili peppers diagonally (after removing the stems) and add them to the pan. Then, add the 100g of bacon, cut into about 1cm thick pieces. Stir everything together and cook until the bacon is nicely browned and has rendered some of its fat.
Step 4
Add the prepared chopped kimchi to the pan with the other ingredients. Sauté the kimchi until it’s well coated in the oil and its flavors have intensified. Stir occasionally to prevent sticking and to ensure the kimchi cooks evenly, allowing it to absorb the delicious oil.
Step 5
Meanwhile, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add 150g of pasta and cook according to package directions, aiming for al dente (slightly firm to the bite). Typically, this takes about 8-10 minutes.
Step 6
Drain the cooked pasta, reserving a little bit of the pasta water. Immediately add the drained pasta to the pan with the kimchi sauce. Toss everything together vigorously to coat the pasta evenly with the sauce. If the sauce seems a bit dry, add a splash of the reserved pasta water to create a smooth, emulsified sauce. Serve hot and enjoy your delicious homemade Kimchi Oil Pasta!
