Cheesy kimchi linguini with gochujang butter

Like wine, the quality of your kimchi can make or break a meal. A good-quality kimchi is paramount to the flavour of the dish, anchoring the sour funk that is so vital to the noodles flavour, so look for the fresh, artisan varieties and buy the best you can afford.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Quickfire Dinners

Watch the full episode here

G

Watch the full episode here

G

Ingredients

• 200 g linguine (or spaghetti)
• 120 g kimchi, roughly chopped
• 30 g unsalted butter, cubed
• 40 g gochujang (Korean chilli paste)
• 2 tsp soy sauce
• 2 tsp garlic paste
• 2 spring onions, thinly sliced
• 1 tbsp oil (sunflower or grapeseed)
• 2 eggs
• fine sea salt
• 2 tbsp crispy seaweed (such as seaweed flakes), crumbled
• 20 g parmesan cheese, grated
• 1 lime, cut into wedges

Instructions

1. Bring a large saucepan of salted water to the boil. Cook the pasta according to the package directions.

2. While the pasta is cooking, combine the kimchi, butter, gochujang, soy sauce, garlic and half the spring onion in a large non-stick frying pan and set aside off the heat until required.

3. When the pasta is cooked, reserve some pasta water, then drain. Transfer the cooked pasta directly to the frying pan with 2 tbsp reserved pasta water, then place on high heat. Cook, tossing, for 3 minutes, or until well coated and warmed through. Remove from the heat and divide the linguini between serving bowls.

4. Wipe out the frying pan and return to medium-high heat with the oil. Once hot, crack the eggs into the pan and fry for 2-3 minutes, until the edges are crisp. Reduce the heat to medium-low and cook until done to your liking. Sprinkle with salt.

5. To serve, sprinkle the pasta with crispy seaweed, spring onion and parmesan. Add a squeeze of lime juice and top with a fried egg. Serve with extra lime wedges on the side.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quickfire Dinners

Watch the full episode here

G

Watch the full episode here

G