Recipe: Perfect Kimchi Cream Pasta

Kimchi Cream Pasta. I am delighted and excited to introduce you to my dear friend and fellow blogger, Jasline from Foodie Baker. Jasline is a Singaporean foodie who loves to cook, bake and travel! Cook Pasta In a pot, bring water to a boil add in the pasta.

It adds acidity to balance the heaviness of the cream and Parmesan, and a delightful burst of tangy flavor. Give it a try, you won't be sorry! Matt Ciampa & Madeline Park Steps In a bowl, add the ● ingredients (milk, egg, torn up cheese) and mix. You can cook Kimchi Cream Pasta using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kimchi Cream Pasta

1. You need of Pasta.
2. Prepare of Kimchi.
3. Prepare of Chinese garlic chives.
4. Prepare of ●Milk (or soy milk).
5. Prepare of ●Egg.
6. You need of ●Sliced cheese (not melting).
7. It's of Olive oil.
8. It's of Black pepper.

Pasta with kimchi cream sauce is one of the pasta dishes that you may see in Japan. Actually, this is a Korean-Japanese-Italian fusion pasta! It may not be widely popular but certainly appears on some pasta restaurants' menu over there. It's super easy to make at home as well.

Kimchi Cream Pasta instructions

1. In a bowl, add the ● ingredients (milk, egg, torn up cheese) and mix..
2. In a frying pan, heat olive oil and add the kimchi and chives cut into 4 cm lengths. Saute lightly..
3. Turn the heat to low and add the mix from Step 1. Mix together. As the cheese melts, it will thicken the sauce. Turn off the heat..
4. Toss with boiled pasta and mix together. Add some black pepper to taste..

The resulting pasta is a spicy dish mellowed out with a thick, creamy, rich and tangy sauce. The addition of sugar helps to balance out of the sourness from the kimchi and fresh cream but be sure to adjust the level of sweetness if the kimchi you are using has been fermented for quite some time. Creamy kimchi bacon pasta is one of my all time favorite Korean fusion dishes that features bacon and kimchi in a creamy sauce. The sour kimchi cuts through the creaminess of the sauce and adds a little bit of spice that goes perfectly with the pasta. The key to this dish is to use fermented kimchi that has a sour smell instead of fresh kimchi.