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| Kimchi Pasta |
November is a busy month.
And here come December, the last month of the year.
Finally I can breath this month.
I didn't stop cooking in November (Swear to God :) )
However I didn't have time to upload the recipe on my blog.
Despite of working, my preparation on launching my first novel also tied my time.
No, I don't find an excuse for myself :P
And this friend of mine know how to make me write on this kitchen blog again.
Here is another recipe from my fellow chef
I really should try this recipe
Cause I love pasta and I love Korean Food especially Kimchi
Let's cooking,
Dhidie
50 gram Kimchi
200 gram pasta Spaghetti / Linguine
3 cloves garlic
1/2 part of onion
5 slices smoked beef
1 pack shimeji mushroom
1 tbs Gochujang (optional) --> korean chilli paste
1/4 part cheese quickmelt/ cheddar/mozarella
sufficient amount of salty soy sauce (kikkoman) and pepper
Preparation:
1. Slice kimchi in bite size
2. Put the pasta to boil until al dente ( 10-15 minutes)
3. Finely chopped garlic and onion
4. Slice smoked beef into size 1x5cm
5. Separate Shimeji Mushroom from its roots and wash them
6. Grate/cut into dice the cheese
How to:
1. Saute garlic and onion until its smell nice
2. Toss smoked beef into the pan then followed by mushroom
3. Put the gochujang, mix well then toss half amount of cheese
4. Toss the pasta then put the kimchi into pan.
5. Add soy sauce and pepper to enhance the taste and mix well
6. Spread the rest of cheese on the top
Notes:
1. Kimchi --> Traditional fermented Korean side dish that can be made by napa cabbage, radish, cucumber or scallion as main ingredients
2. Gochujang only used as taste enhancer, you may add sugar to make this paste not too hot.
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