Reiver later pointed out that I really needn't have worried about it and that he could have easily fixed them some dinner while I was at class. Also, the Kidlet ended up basically eating her body weight in leftover mac & cheese when I got home anyway. So I probably should've just taken the extra few minutes to chill before class. Oh well...
Photo goes here.
Creamy Kimchi Pasta
Slightly adapted from Aaron & Claire
Ingredients
Pasta
- 200g kimchi, chopped
- 2 Tbsp. gochugaru (Korean chile flakes)
- 2 Tbsp. light soy sauce
- 2 Tbsp. oyster sauce
- 2 tsp. sugar
- 500g dry pasta
- 1 Tbsp. olive oil
- 1 onion, sliced
- 4-6 green onions, chopped and divided
- 6-12 mushrooms, chopped
- 100g uncooked bacon, chopped
- 1 c. heavy (35%) cream
- 1 c. milk
- 100g grated Parmesan
- ~1/2 c. pasta water
- salt and pepper, to taste
Directions
- Combine the kimchi, gochugary, soy sauce, oyster sauce, and sugar and mix well. Set aside.
- Cook the pasta according to package directions. Reserve ~1 c. of the water, then drain the rest.
- Heat the oil over medium-high heat.
- Add the onions and the white parts of the green onions and sauté for 2 minutes.
- Add the mushrooms and bacon and cook for another 2 minutes.
- Add the kimchi mixture and cook until liquid has evaporated (~3 minutes).
- Reduce heat to medium and add the cream and milk.
- Simmer until thickened slightly (3-5 minutes).
- Stir in the Parmesan and reduce heat to medium-low.
- Add pasta, stir, increase heat to medium-high, and mix in ~1/4 c. of the reserved pasta water.
- Season to taste with salt and pepper.
- Add more pasta water as needed to achieve desired consistency.
- Top with the green parts of the green onions and a bit of extra Parmesan to serve.
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