Busogsilog

I love turning favorite flavors into a Pasta. 🥬 🌶️ 🍝 This has been a fan favorite from my taste testers (mainly various cousins 😝)

Instructions

• Sesame Oil
• 2 cloves Garlic, minced
• 1 small Shallot, minced
• 1 cup Kimchi, chopped/cut into small pieces
• 1/4 cup kimchi juice
• 1 heaping spoonful of Gochujang (Korean Red Pepper Paste
• 1 cup Heavy Cream
• 1 lb Spaghetti Noodles
• 1/4 cup reserved Pasta Water
• Parmesan
• Mozzarella

Optional Garnish

• Scallion
• Roasted Sesame Seed
• Gochugaru (Korean Pepper Flakes)

Directions

1. In oil, saute garlic and shallot with a small pinch of salt, when softened, add kimchi and kimchi juice
2. Add Gochujang and mix until it softens and melts into the mixture. Add Heavy Cream and simmer on low until it thickens
3. Taste and adjust salt or spice to taste
4. Add 1/4 cup reserved Pasta water, then add the Spaghetti to the sauce and mix
5. Top with Parmesan and Mozzarella and broil/bake for 5-10 minutes until cheese is golden brown!

🌟 Story Time 🌟

Sometimes Papa would see a Western dish on TV, he’d say “Imagine that as a fried rice” or if it was Asian, “I bet that’s good on Pasta” While there are some things that Papa liked to make “traditionally,” he made room for creativity in the kitchen, combining Eastern and Western cooking. I had a moment when I was cooking at my cousin’s house that this thought came to mind as I rummaged through their fridge and pantry. Kimchi on Pasta just seemed like a good idea