A couple of weeks ago I shared a great side dish for the holidays, bruleed cauliflower with chorizo breadcrumbs. Today I’m taking the same breadcrumbs and pairing it with kimchi pasta. What can I say, I’m addicted to those breadcrumbs! And this pasta dish is just the perfect dish for them. Just imagine al dente noodles tossed in a spicy creamy sauce, topped with a perfectly poached egg and finished with scallions and chorizo breadcrumbs. Heaven.
**Helpful tips and common mistakes
Kimchi pasta combines all of my favorite comfort foods into one: kimchi, parmesan, eggs, and pasta. This dish is that perfect weeknight dinner on a rainy night, or for well, any other occasion.First things first, the chorizo breadcrumbs. These are so incredibly easy to make. Simply, saute the chorizo, add the breadcrumbs and that’s it! Chorizo can be oily so drain the breadcrumbs on paper towels to remove any excess oil. Although I prefer fresh breadcrumbs, panko also works.Now let’s get to making the main dish, the kimchi pasta. While the pasta is cooking, make the sauce. Saute the kimchi with its juices until it’s nice and caramelized. Since kimchi is a fermented vegetable it can taste sour; however, when it’s sauteed, that sour flavor diminishes and the savory notes are highlighted. Season the sauteed kimchi with gochujang, a Korean chili paste, and coconut milk. If your kimchi is on the salty side, add a pinch of sugar.Now add the cooked noodles to the sauce along with the reserved pasta water, parmesan, and butter. As always, season with salt and pepper.
And for the finishing touches, top the kimchi pasta with a poached egg, chopped scallions, and those addicting chorizo breadcrumbs. Break into that runny egg and take a big bite. Seriously, don’t hold back. This is the best fusion comfort dish that will warm you up from head to toe. So savory, so good!
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