Kimchi Oil Pasta: A Unique Twist on Aglio e Olio
Kimchi Oil Pasta: A Unique Twist on Aglio e Olio
Creating a Deliciously Different Kimchi Oil Pasta with Aged Kimchi
Today, we’re making a kimchi pasta inspired by the cookbook ‘Home Cooking Renowned Throughout the Neighborhood 200’. While the book specifies aged kimchi, I used well-fermented regular kimchi as I ran out of aged ones. Instead of using a store-bought sauce, we’ll create a rich flavor using only aged kimchi and olive oil. This recipe offers a delightful twist on the classic aglio e olio, bringing a wonderful balance of savory, spicy, and tangy notes.
Ingredients- 100g Pasta (Spaghetti recommended)
- 150g Aged Kimchi (or well-fermented regular kimchi)
- 5 strips Bacon (approx. 95g)
- 4 cloves Garlic
- 1 Korean Green Chili Pepper (Cheongyang pepper)
- 1 Red Chili Pepper
- 7 Tbsp Olive Oil
- A small bunch of Scallions
- 1 liter Water
- 0.5 Tbsp Coarse Salt
Cooking Instructions
Step 1
Let’s start by comparing the original recipe with my adaptation. I’ve slightly adjusted the ingredient quantities to suit my taste. I added a bit more bacon and kimchi for extra richness and flavor. Notice the fresh scallions added at the end for a pop of color and freshness. (A dash of black pepper would enhance the flavor even further, in my opinion.)
Step 2
The portion of 100g pasta with 150g kimchi makes a generous serving for two people. Finely chop the green and red chili peppers for a pleasant kick, and thinly slice the scallions for garnish. I’ve also sliced the garlic thinly, which makes cooking much easier.
Step 3
Rinse the kimchi under cold running water to remove excess seasoning, then squeeze out as much moisture as possible. Tear the kimchi into long, thin strips by hand. This will help it integrate beautifully with the pasta.
Step 4
Bring 1 liter of water to a rolling boil in a large pot. Add 0.5 Tbsp of coarse salt. Once boiling, add the 100g of pasta. It’s a good tip to add 1 Tbsp of olive oil to the boiling water to prevent the pasta from sticking together. Cook for approximately 9 minutes, as it will be sautéed later. (Adjust cooking time based on your pasta type and desired al dente level.)
Step 5
While the pasta is cooking, pan-fry the bacon until golden brown and slightly crispy. Place the cooked bacon on paper towels to absorb any excess grease. The original recipe suggests dicing the bacon, but I prefer to cut it into larger, bite-sized pieces so it’s easier to pick up with the pasta.
Step 6
Once the pasta is cooked al dente, drain it but do not rinse. Immediately toss the pasta with 1 Tbsp of olive oil to prevent sticking. Reserve about 1 cup of the pasta water; this starchy liquid is crucial for creating a silky sauce.
Step 7
Now, let’s build the flavor! Heat the remaining 5 Tbsp of olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and sauté gently until fragrant and lightly golden. Be careful not to burn the garlic, as this will affect the overall taste.
Step 8
Add the prepared kimchi and the chopped chili peppers to the skillet. Sauté for about 2 minutes, allowing the kimchi to soften and release its flavors. Don’t worry if it seems like a lot of olive oil initially; the kimchi will absorb it as it cooks, creating a rich base.
Step 9
Add the cooked pasta and a splash of the reserved pasta water to the skillet. Toss everything together vigorously, adding more pasta water as needed, until a light, emulsified sauce coats the pasta beautifully. Continue to stir-fry until the pasta is well combined with the kimchi mixture.
Step 10
Transfer the delicious Kimchi Oil Pasta to a serving plate. Garnish generously with the crispy bacon pieces and freshly chopped scallions for a visually appealing and flavorful finish. Enjoy your unique and satisfying pasta dish!
