Creamy gochujang pasta with kimchi
This easy fusion recipe combines fermented kimchi with creamy pasta. Thanks to the gochujang paste, peanut butter and umami-rich Kikkoman Soy Sauce, this pasta dish impresses with its spicy-sweet and nutty taste.
Nutritional facts (per portion):
2,193 kJ / 523 kcalPreparation
Step 1
2 garlic cloves – 1 tbsp Kikkoman Toasted Sesame Oil – 160 g kimchi (jar) – 200 g sugar snap peas – 200 g double cream
Finely chop the garlic and fry it in Kikkoman Sesame Oil in a large wok or frying pan. Add the kimchi and sugar snap peas (halve them if necessary) and fry briefly. Pour in the cream, bring to the boil and simmer for about 5 minutes.
Step 2
300 g penne or mini penne – ½ tsp gochujang paste – 2 tbsp peanut butter – 1 tsp maple syrup – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Cook the pasta according to the packet instructions and reserve about 100 ml of the cooking water when draining. Mix the cooking water with the gochujang paste, peanut butter, maple syrup and Kikkoman Soy Sauce.
Step 3
Freshly ground black pepper – 2 tbsp spring onion rings – 2 tbsp roasted sesame seeds
Add the pasta and sauce to the cream vegetables in the wok, mix briefly, season with the pepper and arrange on plates. Garnish the pasta with the spring onion rings and sesame seeds, then serve.
Tip
Finish with a light sprinkle of dried seaweed or chilli powder for a hint of heat and umami.
Recipe-ID: 1631
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2 garlic cloves – 1 tbsp Kikkoman Toasted Sesame Oil – 160 g kimchi (jar) – 200 g sugar snap peas – 200 g double cream
Finely chop the garlic and fry it in Kikkoman Sesame Oil in a large wok or frying pan. Add the kimchi and sugar snap peas (halve them if necessary) and fry briefly. Pour in the cream, bring to the boil and simmer for about 5 minutes.
300 g penne or mini penne – ½ tsp gochujang paste – 2 tbsp peanut butter – 1 tsp maple syrup – 4 tbsp Kikkoman Naturally Brewed Soy Sauce
Cook the pasta according to the packet instructions and reserve about 100 ml of the cooking water when draining. Mix the cooking water with the gochujang paste, peanut butter, maple syrup and Kikkoman Soy Sauce.
Freshly ground black pepper – 2 tbsp spring onion rings – 2 tbsp roasted sesame seeds
Add the pasta and sauce to the cream vegetables in the wok, mix briefly, season with the pepper and arrange on plates. Garnish the pasta with the spring onion rings and sesame seeds, then serve.
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