Cheesy kimchi linguine with gochujang butter

Name: Cheesy kimchi pasta recipe
Yield: 2
Ingredients: 200g dried linguine or spaghetti; 120g kimchi, roughly chopped; 30g unsalted butter, cubed; 40g gochujang paste; 2 tsp soy sauce; 2 garlic cloves, peeled and crushed, or 2 tsp garlic paste; 20.00 ml flavourless oil, such as sunflower or grapeseed; 2 eggs; 40.00 ml crumbled crispy seaweed (such as nori sheets or seaweed flakes),; Lime wedges, to serve; 20g parmesan

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P104 Cheesy kimchi linguine with gochujang butter

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by Lara Lee

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

“A dish that flies the flag for sweet-spicy salty-umami-fermented flavour. It’s rich, loud, crimson and glossy. Like wine, the quality of your kimchi can make or break a meal. A good-quality kimchi is paramount.” – Lara Lee

200g dried linguine or spaghetti
120g kimchi, roughly chopped
30g unsalted butter, cubed
40g gochujang paste
2 tsp soy sauce
2 garlic cloves, peeled and crushed, or 2 tsp garlic paste
1 tbs flavourless oil, such as sunflower or grapeseed
2 eggs
2 tbs crumbled crispy seaweed (such as nori sheets or seaweed flakes),
Lime wedges, to serve
1/4 cup (20g) grated parmesan, to serve

Method

1.

Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8-12 minutes).
2.

While pasta is cooking, prepare your ingredients. Place the kimchi, butter, gochujang, soy, garlic and half the shallot in a large, cold non-stick frypan (don’t worry about mixing it for now).
3.

Drain the pasta, reserving a little of the pasta water. Put pasta straight into the frypan with 2 tbs pasta water on 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.
4.

To fry the eggs, wipe out pan. Add the oil on a medium-high heat. Once oil is shimmering, crack eggs into it. Cook for 2-3 minutes until whites are partially cooked and edges are becoming crispy. Turn heat down to medium-low and continue cooking until whites are cooked through but yolk is still runny (or cooked to your liking). Season with a pinch of fine salt.
5.

Top each pasta bowl with crispy seaweed, remaining shallot and fried eggs. Squeeze a wedge of lime over each bowl. Dust with parmesan and serve with extra lime wedges alongside.