Cheesy kimchi linguine with gochujang butter
- May 2022
- Serves 2
- Hands-on time 20 min
Lara Lee’s cheesy kimchi linguine with gochujang butter is a pasta dish that flies the flag for sweet-spicy-salty-umami-fermented flavour. Plus, it comes together in just 20 minutes.
Recipe taken from A Splash of Soy by Lara Lee (Bloomsbury £22)
Learn how to make your own kimchi.
- 28.4g (12.3g saturated)
- 98g (18.8g sugars)
- 200g dried linguine or spaghetti
- 120g kimchi, roughly chopped
- 30g unsalted butter, cubed
- 40g gochujang
- 2 tsp light soy sauce
- 2 garlic cloves, crushed, or 2 tsp garlic paste
- 2 spring onions, sliced into thin matchsticks
- 1 tbsp sunflower or grapeseed oil
- 2 medium free-range eggs
- 2 tbsp crumbled nori or seaweed flakes
- Lime wedges to serve
- 20g parmesan, finely grated
- Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8-12 minutes).
- While the pasta is cooking, prepare your ingredients. Put the kimchi, butter, gochujang, soy, garlic and half the spring onions in a large, cold non-stick frying pan (don’t worry about mixing it for now).
- Drain the pasta, reserving a little of the pasta water. Put the pasta straight into the frying pan with 2 tbsp pasta water over a high heat. Cook, tossing everything together, for about 3 minutes, or until warmed through and well coated. Remove from the heat and transfer to serving bowls.
- To fry the eggs, wipe out the pan. Add the oil on a medium-high heat. Once the oil is shimmering, crack the eggs into it. Cook for 2-3 minutes until the whites are partially cooked and the edges are becoming crispy. Turn the heat down to medium-low and continue cooking until the whites are cooked through but the yolk is still runny (or cooked to your liking). Season with a pinch of salt.
- Top each pasta bowl with the crispy seaweed, the remaining spring onions and the fried eggs. Squeeze a wedge of lime over each bowl. Dust with the grated parmesan and serve with extra lime wedges.
“Like wine, the quality of your kimchi can make or break a meal. A good-quality kimchi is paramount to the flavour of the dish, anchoring the sour funk that is so vital to the noodles’ flavour, so look for the fresh, artisan varieties and buy the best you can afford.” Lara Lee
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