Gat Kimchi Pasta (Fermented Mustard Greens Pasta)
Gat Kimchi Pasta (Fermented Mustard Greens Pasta)
Make Gat Kimchi Pasta: A Unique Culinary Experience
Inspired by the popular TV show ‘Baek Jong-won’s Alley Restaurant,’ specifically the Yeosu episode, I tried making the Gat Kimchi Pasta exactly as the recipe suggested, and it turned out incredibly delicious! I highly recommend this recipe to anyone who has Gat Kimchi on hand. This dish offers a unique fusion of spicy, fermented mustard greens and savory pasta, creating a surprisingly harmonious and delightful meal.
Pasta Ingredients- Gat Kimchi (Fermented Mustard Greens) – 1 paper cup (rinsed to remove excess chili powder, drained, and finely chopped)
- Onion – 1 paper cup (finely minced)
- Bacon – 1 paper cup (cut into bite-sized pieces)
- Minced Garlic – 1/2 paper cup (coarsely chopped)
- Cheongyang Pepper or Peperoncino – 1-2 pieces (seeds removed, thinly sliced or crushed)
- Spaghetti Noodles – 1 serving
- Salt (to taste)
- Black Pepper – 1/2 teaspoon
- Olive Oil – 1/2 paper cup (generous amount)
- Coarse Salt – 1/2 tablespoon (for boiling pasta)
Cooking Instructions
Step 1
First, prepare the Gat Kimchi. Lightly rinse the Gat Kimchi under running water to remove some of the excess chili powder. Squeeze out any excess water thoroughly, then finely chop it. Using a generous amount of Gat Kimchi is key for its chewy texture and enhanced flavor in the pasta.
Step 2
A crucial ingredient for this Gat Kimchi Pasta is plenty of minced garlic. To prevent it from burning easily, it’s best to chop the garlic a bit coarsely rather than very finely. Prepare about 1/2 paper cup of coarsely chopped garlic.
Step 3
Next, prepare the other ingredients. Finely mince the onion and cut the bacon into bite-sized pieces. The original recipe calls for peperoncino, but if you don’t have it, you can use 1-2 Cheongyang peppers. Remove the seeds and slice them thinly on the diagonal for a nice spicy kick.
Step 4
Prepare a pot for boiling the pasta. Fill it with plenty of water and bring it to a rolling boil. Once boiling, add 1/2 tablespoon of coarse salt to the water. Add the spaghetti noodles and cook for approximately 9 minutes, or about 1 minute less than the package instructions, aiming for an al dente texture.
Step 5
Once the spaghetti is cooked, drain it in a colander. To prevent the noodles from sticking together, toss them with a little olive oil. This step ensures the pasta remains separated and easy to stir-fry.
Step 6
Now, it’s time to stir-fry the ingredients. Since this is an oil-based pasta, don’t be shy with the olive oil. Heat about 1/2 paper cup of olive oil in a deep pan or wok over medium-low heat. A generous amount of oil is essential for a good oil pasta.
Step 7
Add the coarsely chopped garlic to the heated olive oil. Sauté gently until the garlic becomes fragrant, being careful not to burn it. The aroma of sautéed garlic will significantly enhance the overall flavor of the pasta.
Step 8
Once the garlic is fragrant, add the minced onion, chopped bacon, and the sliced Cheongyang pepper (or peperoncino) to the pan. Stir-fry until the onion becomes translucent and the bacon is lightly browned, allowing the flavors to meld together.
Step 9
When the ingredients are nearly cooked and smell delicious, add the finely chopped Gat Kimchi. Stir-fry briefly – this is a key step! Stir-fry for about 30 seconds to 1 minute, just enough to incorporate the kimchi without overcooking it. This preserves its fresh, slightly crunchy texture and spicy flavor.
Step 10
Finally, add the cooked spaghetti noodles to the pan. Toss everything together quickly to coat the noodles evenly with the sauce and ingredients. Stir-fry briskly for a moment, ensuring the pasta is well combined.
Step 11
Taste the pasta and adjust the seasoning with salt and black pepper if needed. While oil-based pastas can be milder, the robust flavor of the Gat Kimchi perfectly seasons the dish. Enjoy this unique and delicious Gat Kimchi Pasta!
