If you’re one of those who doesn’t not care about reading a blogger’s story, just go. Find your free recipe somewhere else.
I mentioned in my previous post that I made dishes, that are not of Korean origin, with Kimchi. I made these early on the fermenting process. So the kimchi still has that savoury taste and just a tad sour. I knew then that it was easier for me to adjust the recipe.
The first one is, spaghetti. This is tomato based, I added peas for colour and texture. Sam says, he likes it. I’m glad that one of my random “mix ’em-up” made it again. That means, I did not follow any recipe at all. My head was just filled with: just add kimchi in it.
If you don’t know yet, Samuel and I are vegetarian. I always have mushrooms in my kitchen, I really love it. If I remember it correctly, aside from the tomato sauce, I sautéed, quartered yellow onion then added shiitake mushrooms. I then added the sliced kimchi, minus the kimchi liquid. After a minute, I added the kimchi liquid. For some reason it was too watery so I had to make a slurry made with glutinous rice flour and water. I just added as needed. Added a few dashes of ‘mushroom” soy sauce and salt. Then I added the (cooked) peas and paste. Mixed it and served with grated cheddar.
Okay, the instructions above are for more or less experienced home cooks. So perhaps, just base the recipe on any tomato based pasta and just adjust the sauce according to your taste. Remember, this kimchi is on the early stages of fermentation (less than a week). If you use a batch that is older than 2 weeks, remember that the kimchi will be sour so adjust accordingly.
Thank you.
