Cheesy Kimchi Linguine With Gochujang Butter
This dish is full of contrasting flavours – sweet, spicy, salty and umami. Easily whipped up in just 15 minutes with store cupboard ingredients, this easy mid-week dish was made for kimchi lovers and those after a hit of zing.
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200g of dried linguine or spaghetti
120g of kimchi, roughly chopped
30g of unsalted butter, cubed
40g of gochujang paste
2 tsp of soy sauce
2 garlic cloves, peeled and crushed
2 spring onions, sliced into thin matchsticks
1 tbsp of flavourless oil, such as sunflower or grapeseed
Sea salt, to taste
2 tbsp of crumbled crispy seaweed
Lime wedges, to serve
20g of parmesan, grated
Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8–12 minutes).
While the pasta is cooking, prepare your ingredients. Place the kimchi, butter, gochujang, soy, garlic and half the spring onions in a large, cold non-stick frying pan (don’t worry about mixing it for now).
Drain the pasta, reserving a little of the pasta water. Put the pasta straight into the frying pan with 2 tbsp of pasta water on a high heat. Cook, tossing everything together, for about 3 minutes, or until warmed through and well coated. Remove from the heat and transfer to serving bowls.
To fry the eggs, wipe out the pan. Add the oil on a medium-high heat. Once the oil is shimmering, crack the eggs into it. Cook for 2–3 minutes until the whites are partially cooked and the edges are becoming crispy. Turn the heat down to medium-low and continue cooking until the whites are cooked through but the yolk is still runny (or cooked to your liking). Season with a pinch of salt.
Top each pasta bowl with the crispy seaweed, the remaining spring onions and the fried eggs. Squeeze a wedge of lime over each bowl. Dust with the grated Parmesan and serve with extra lime wedges.
A Splash of Soy: Everyday Food from Asia by Lara Lee (Bloomsbury Publishing, £22, Hardback) is out 27th April. Photography by Louise Hagger. Alexander Breeze prop stylist.
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