Easy Italian

Cheesy kimchi corn pasta bake

Name: Cheesy kimchi pasta bake recipe
Yield: 4
Cuisine: /italian
Ingredients: 3 corn cobs, kernels removed; 3 long green shallots, thinly sliced, plus extra, thinly sliced, to serve; 150g drained, finely chopped kimchi, plus 150g extra, and extra to serve; 125g mayonnaise; 40g unsalted butter, softened; 2 tsp caster sugar; 1/2 tsp freshly ground black pepper; 1000.00 ml cooked casarecce pasta; 100g mozzarella

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p81 Khanh Ong Cheesy kimchi corn pasta bake — Photography Rob Palmer, Styling Emma Knowles, Recipes Kanh Ong

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by Khanh Ong

KHANH ONG, MASTERCHEF

Jul 09, 2023

This is Khanh Ong's ode to the classic Korean side. Kimchi is the magic ingredient in your fridge. Use it to make cheesy bakes like this beauty, perfect for feeding hungry hordes, add it to salads or soups, or pop it on a toastie for something super-special and delicious.

3 corn cobs, kernels removed
3 long green shallots, thinly sliced, plus extra, thinly sliced, to serve
150g drained, finely chopped kimchi, plus 150g extra, and extra to serve
1/2 cup (125g) Kewpie mayonnaise
40g unsalted butter, softened
2 tsp caster sugar
1/2 tsp freshly ground black pepper
4 cups cooked casarecce pasta
1 cup (100g) grated mozzarella

Method

1.

Turn oven grill on. Heat a large frypan over medium heat. Add all ingredients except extra kimchi, pasta and mozzarella and toss to combine. Cook for 4-5 minutes until heated through. Toss through pasta and extra kimchi.
2.

Transfer mixture to a 20cm x 30cm baking dish and sprinkle with mozzarella. Cook under grill for 3-5 minutes until the cheese is melted with little brown pockets.
3.

Sprinkle with extra shallot, and serve with extra kimchi alongside.