Spicy Pasta with Kimchi & Pork - Spaghetti Recipe
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- Опубліковано 11 чер 2024
- Looking for a spicy pasta recipes that pack a punch? This pasta with kimchi and pork belly combines Italian techniques with Korean flavors to take your weeknight dinners to the next level! I'll show you how to make this easy weeknight pasta with kimchi sauce in about 15 minutes. Whether you're using ramen noodles, spaghetti, or penne, the recipe is adaptable and mouthwateringly delicious!
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✚ RECIPE ✚
KIMCHI PASTA RECIPE ▶ norecipes.com/kimchi-pasta/
✚ INGREDIENTS ✚
150 grams pork belly (cut into batons)
1 teaspoons soy sauce
7 grams garlic (1 large clove, minced)
200 grams kimchi (including juices)
1 tablespoon gochujang
200 grams spaghetti
1 tablespoon olive oil
20 grams scallions (cut into 2-inch lengths)
Parmigiano-Reggiano (for serving)
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INDEX:
0:00 Intro
0:48 Ingredients
1:28 Prep
3:54 Cook Spaghetti
5:13 Make Kimchi Sauce
7:24 Taste Test
#AsianAtHome #pastarecipe #KimchiPasta #KoreanPasta - Навчання та стиль
I love this channel! I found your menudo recipe years ago. My Latino husband absolutely refuses to eat any other menudo than yours😊
Thanks Candace! Wow that menudo recipe dates back to when I first started the blog 17 years ago 😅 Thanks for sticking around for so long!
This morning I planted my cabbage I make kimchi with! I can’t wait.
Pasta water is truly magical, something I underuse.
Thanks Marc!
Take care,
Annette🌺
Looks incredible! Making this, this weekend!
Thanks! I hope you enjoy it !
Is super yummy and kimchi is my favorite food 🥘. New ideas for dinner.
Glad this could could provide some inspiration!
That seems amazing! I’ll have to try it. Have you ever heard of bacon spaghetti? It’s super basic but super good. Here it is:
1 lb bacon cut into bite size pieces
1 lb spaghetti noodles, cooked
(2) 14.5 ounce cans diced tomatoes
6 ounce can tomato paste
15 ounce can of tomato sauce
Cook bacon in large pan. Do not drain grease. In same pan, mix together diced tomatoes, tomato paste, and tomato sauce with the bacon and bacon grease. Toss in the cooked noodles. Mix over really low heat so noodles become saturated with the sauce.
That does sound fantastic. I make something similar with pancetta when there's no food in the house (always have pancetta in the freezer).
MARC THOSE PASTA LOOKS SOOO DELICIOUS, can you come to Montreal and cook them for me 😂🤤
Thanks! I used to go to Montreal to eat when I lived in NYC. Been a long time since my last trip. If you have kimchi, this is super simple to make so I hope you have a chance to try it out sometime.
Looks fantastic Marc! Thanks for posting.👍 ... This man is one of the happiest Chefs on UA-cam. 😊 Don't know who's happier, Marc or Chef Jean Pierre.
🤣 Thanks!
Kimchi goes well with everything I think, as a non kimchi making person, I love kimchi, I even have it with my hard shell taco's, with cheese, lettuce tomato, minced beef (or meat) and salsa, but then adding a bit of kimchi just makes it taste even better, Will have to try kimchi spag =)
It does indeed, the fermentation creates a bunch of amino acids which makes everything taste better. Hope you enjoy this!
Yum!! Yes Please!
Thanks!
The tail wag! The tail wag! hahaha! Adorable, man!
Exactly! 🙌
Hahaha 🤣
Great video Marc. This would be a nice switch up from traditional spaghetti. It looked very delicious. 👍👍
Thanks Ron! That's exactly what we use it for in our household. Similar taste, totally different flavor.
That's an amazing dish idea! It's almost like a sugo all'Amatriciana but with kim chi instead of tomato, which sounds delightful! Love this one Marc!
Thanks Susan! It is a bit like a cross between that and arrabbiata. The aged kimchi gives it a taste balance that really tastes like there's tomatoes in the sauce.
Hello marc looks like you got another great pasta dish there bro definitely going to try this it looks really good anyways I'm still recovering I missed a few your videos had to get a new phone and this one I've had it for 2 days I'm still trying to figure it out anyway you can take care brother as always your friend in southern Nevada Nicholas
Looks delicious!
Thanks Lena!
What a great idea for a different take on pasta. The finished dish looked amazing. Thanks for sharing another terrific recipe. Cheers!
Thanks Larry! Hope you're doing well!
This a truely original idea to me. I'd never consider this but it must be delicious!!
Cheers Marc 🌱👍
Thanks guys! I like kimchi as a pickle, but I think I love it even more as an ingredient. I posted a recipe for kimchi salsa over on Marc's Recipes this week which is another great way to use it.
I’ve never been a fan of kimchi, except for the radish and fresh cucumber versions, I’m not sure why. I’ll give this recipe a try, though, because you’ve surprised me in the past and made delicious dishes from ingredients I thought I didn’t like. Like that sea urchin pasta - I don’t like sea urchin, but it made a lovely briny sauce.
Do you have any plant or fish based substitutes for the pork belly, or is it essential for this recipe? Maybe a meaty rehydrated shiitake mushroom, or even extra firm tofu? I can give it a try and let you know if it works.
Thanks! Kimchi is such a flavorful ingredient it works really well as a quick way to add a bunch of flavor to any dish. I posted a recipe for kimchi salsa over on Marc's Recipes this week, which is another good way to use it. For this dish I really like to use well aged kimchi that's undergone some lacto fermentation so it has some tartness. This gives it a similar taste profile to tomatoes (tart, savory, and mildly sweet). The flavor is totally different but once it's cooked together with the meat it ends up tasting a bit like something between Amatriciana and Arrabbiata.
As for the pork belly, it's there for 2 reason 1) The fat that's rendered out creates an emulsion with the pasta water so if you use something without fat I'd recommend doubling the olive oil. 2) The pork belly adds umami. You could get around this by using something like shiitake mushrooms as you suggested. If you want to use tofu I'd suggest a firm smoked tofu, or something that's been marinated.
@@NoRecipes Thank you, you’ve given me some great food for thought here. I think sour (aged) kimchi may be an acquired taste, and that instead of avoiding it, I should keep trying it now and then in different dishes to see if i end up liking it. After all, our taste preferences change as we age and expand our palates, right? I don’t like the very sweet things I craved as a child, but I love sour and bitter foods like capers, salty green olives, and lemon pickles.
If I go the seasoned, pressed tofu+dried shiitake route, I’ll definitely use extra oil to compensate for the richness of pork belly and that all important umami. Would a pinch of msg help out or some dehydrated seaweed maybe?
@@pinkmonkeybird2644 Ahh gotcha yea lacto-fermented cabbage definitely has a funk, kinda like sauerkraut. My wife is not a fan of anything fermented (including cheese, miso, yogurt, and kimchi), but she eats it when it's cooked, so it might be worth trying in a few cooked dishes. You could still make this with fresh kimchi I think it would still be delicious you just wouldn't have the sour element unless you added some tomatoes or something tangy.
As for adding umami, I don't think shiitakes would need it, but if you went the tofu route, some konbucha (kelp tea) or a pinch of msg would definitely do the trick.
Do we can add different type meat instead pork belly.
Pork belly works so well because it renders out flavorful fat, but you could substitute other cuts of pork, or chicken thighs and it should work fine.