Kimchi Butter Linguine
twas excellent:
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キムチバターパスタ｜as
おはようございます。 ただいまの室温22℃ 半袖だと寒い。 薄手の上着を出しておいてよかった。 さてさて...
30–35 minutes
2 servings
Easy
Ingredients
- 6–8 oz linguine
- 1 medium sweet potato, diced small
- 1 onion, thinly sliced
- ½–¾ cup kimchi, chopped
- 2–3 tablespoons butter
- ¼–½ cup grated Parmesan
- Salt and black pepper, if available
How to make it
1. Brown the sweet potatoes. Dice into small cubes (about ½ inch). Cook in a skillet with 1 tablespoon butter over medium heat, covered for the first 5 minutes, then uncovered until tender and browned, about 10–15 minutes total. Remove and set aside.
2. Caramelize the onion. In the same pan, add another tablespoon of butter and the sliced onion. Cook over medium-low heat for 10–15 minutes until soft and golden.
3. Fry the kimchi. Chop it into small pieces and add it to the onions. Cook for 3–4 minutes until the kimchi starts to brown slightly. This mellows the sourness and concentrates the flavor.
4. Cook the linguine. Boil until just shy of al dente. Save about a cup of pasta water before draining.
5. Make the sauce. Add the linguine to the kimchi-onion skillet with a splash of pasta water and the remaining butter. Toss vigorously until everything becomes glossy.
6. Finish with Parmesan. Turn off the heat, add the Parmesan gradually with a little more pasta water, and toss until creamy. Fold in the sweet potatoes. Add a little kimchi juice for extra tang if you'd like.
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