Apart from actually making the kimchi (I’m not Korean enough for that yet!), incorporating it into my everyday comfort food has turned out to be pretty easy and straightforward and a great complement to my dishes.
Here are my recipes for kimchi grilled cheese and kimchi carbonara:
Kimchi grilled cheese
- 2 slices bread of your choice
- handful of grated Cheddar cheese
- small handful of kimchi
- Butter one side of each slice of bread.
- Mix the cheese and kimchi in an ovenproof bowl and shove it into a hot oven (I put it into my mini toaster oven) until the cheese is melted (about 3–5 minutes).
- Spread the melted cheese mixture onto one slice of bread on the non-buttered side.
- Place the bread in a pan on medium heat, butter side down. Place the other slice of bread on top and flip the sandwich when the bottom looks golden brown.
- 225g linguine
- 3 egg yolks
- 200ml cream
- 60g grated Parmesan cheese
- 2 strips bacon, chopped roughly
- ½ small onion, chopped finely
- 200g kimchi, chopped roughly
- fresh parsley, chopped finely
- Boil the linguine according to packet instructions.
- Place the egg yolks into a bowl. Add the cream and mix well. Add the cheese and parsley and mix again.
- Reserve 1 cup of pasta water. Drain the pasta and place the hot cooked linguine into the egg mixture, mixing to coat.
- Heat a medium-sized pan and cook the bacon. The bacon will produce a lot of grease, so pour it out after the bacon is fully cooked, leaving the bacon in the pan.
- Add the onion and kimchi to the pan and heat for a short time on high heat (about 20–30 seconds).
- Add the pasta from step 3 into the pan and mix well over low heat. Add some pasta water if it gets too dry (I used about ⅓ cup of reserved water).
For more recipes like this, like Foodie on Facebook