I know that I’ve topped pizza with kimchi before, so why not pasta? It’s essentially the same thing as rice, as both pasta and rice are flavorless (yet delicious) carbs.
This would have better with pork belly but pork chops are all I had! I would totally make this again because it’s quite simple to make, not to mention, delicious!
The idea behind this dish is quite similar to kimchi fried rice, with the addition of gochujang (red pepper paste) mixed with a little bit of broth to give more flavor and liquid to the sauce.
And after I gobbled this up, I realized that an egg on top would have been even better. Makes for a quick, weeknight meal. You should give it a try!
1/2 box of Vermicelli pasta (or any other kind)
1/4 pound of pork belly (or pork chops), cut into pieces
3 cups of aged kimchi, cut into strips
1 cup of basic broth (kelp + anchovy)
3 teaspoons of gochujang
2 teaspoons of sesame oil
1 stalk of scallion (for garnish)
1. In a large pot, boil 4 cups of water for the pasta.
2. Chop up the kimchi into thin strips. Set aside.
3. Slice and cook the pork over medium heat until it’s fully cooked through, about 7-8 minutes.
4. Once the water boils, add pasta. Cook for 7-8 minutes, slightly undercooked (al dente). Drain pasta water and remove from heat.
5. Stir together 1/3 cup of basic broth and gochujang in a small bowl. Make sure there are no red pepper clumps!
6. Add gochujang sauce to the pan and mix together.
7. Turn heat to low and add rest of the basic broth. Cook on low until everything is well incorporated.
8. Serve over pasta. Garnish with scallions. And an egg, if you want.