This kimchi pasta sauce is even easier to make than the usual tomato sauce, as it requires no simmering. I pan fried some erynglii mushrooms to replace the meat in the original recipe, and cook everything under 20 minutes. That’s my kind of instant noodles!
ADAPTED FROM : NO RECIPES
SERVING : 1
100g uncooked spaghetti 2 pieces eryngii mushrooms 1 tablespoon olive oil ¼ small yellow onion, chopped ½ cup chopped kimchi 1 teaspoon gochujang/korean hot pepper paste 1 tablespoon hot water optional for garnishing : black sesame seeds and coriander leaves
01. Cook spaghetti, al dente style, according to package instructions, drain and set aside. I usually dump the cooked pasta back in its cooking pot that has been drained of liquid but still hot enough to keep the pasta warm.
02. Clean and pat dry eryngii mushrooms. Slice each mushroom, cross section, into 4 pieces. On a heated pan, place the mushroom slices and cook over medium heat. Liquid will soon be released from the mushrooms as you cook, keep cooking till the liquid evaporates and when the bottom of the mushroom turns slightly charred, flip and repeat on the other side. Remove from pan, set aside. Wipe the pan dry, and use the same pan to cook the kimchi pasta next.
03. To make kimchi pasta sauce, heat olive oil in the pan, add chopped onions and cook till them turn soft and translucent.
04. Add chopped kimchi, and cook till fragrant.
05. Mix gochijang with hot water to dilute the sticky paste. Pour in the mixture into the kimchi sauce. Stir around to mix well. If the kimchi sauce is on the dry side, add one or two tablespoons of water.
06. Add in the cooked spaghetti, and stir around to coat the pasta with the sauce well.
07. Transfer to serving plate, top with pan fried mushroom slices, and garnish with a dash of black sesame seeds and coriander leaves. Enjoy!