Main ingredients 🥩
Spaghetti noodlesAged kimchiMentaiko (pollock roe)GarlicGreen onionUnsalted butterSeasoned seaweedOlive oilSesame oil
Striker Chef Kimchi Mentaiko Pasta
A super simple fusion pasta with a fantastic harmony of aged kimchi and savory mentaiko.
🙋 Recommended for
- ⭐ Those who want to enjoy a different kind of fusion dish instead of the usual cream or tomato pasta.
- ⭐ Those who want to quickly make a delicious and impressive meal using leftover aged kimchi at home.
Ingredients needed 🛒1 servings
- Spaghetti noodles, 1 serving
- Aged kimchi, 1 cup (julienned)
- Mentaiko, 1 tablespoon
- Garlic, 5 cloves
- Green onion, 1/2 stalk
- Unsalted butter, 3 slices (approx. 15g)
- Seasoned seaweed, 1-2 sheets
- Olive oil, as needed
- Sesame oil, 1 tablespoon
Recipe 🍳
- Press garlic with a press or mince finely, and finely chop the green onion.
- Julienne the aged kimchi to a similar length as the spaghetti noodles so it doesn't stand out from the noodles.
- Heat olive oil in a pan, sauté minced garlic until fragrant, then add chopped green onion and sauté together.
- When the garlic turns a light brown color, add the julienned kimchi and stir-fry until the moisture completely evaporates and the kimchi is wilted.
- Boil spaghetti noodles in water until al dente according to the package instructions (about 8 minutes).
- Add 3 tablespoons of pasta water to the stir-fried kimchi and reduce the liquid over high heat. Turn off the heat and add unsalted butter to emulsify (mantecare) with residual heat.
- Make the sauce by mixing 1 tablespoon of mentaiko with 1 tablespoon of sesame oil and the green parts of the green onion.
- Serve the pasta in a bowl and garnish with julienned seasoned seaweed and the prepared mentaiko sauce.
- Chop garlic and green onion, and julienne the kimchi.
- Sauté garlic, green onion, and kimchi in order in olive oil until well cooked.
- Add cooked noodles and toss with pasta water and unsalted butter to achieve the right consistency.
- Top with mentaiko mixed with sesame oil and shredded seaweed.
Cooking tips 💡
- Julienning the kimchi lengthwise like noodles, rather than cutting it into squares, prevents it from falling off the fork when twirling the pasta, ensuring a harmonious bite.
- The key is to not add separate salt for seasoning the pasta itself, but to rely on the saltiness of the mentaiko topping for the overall flavor.
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