Fusing Korean zing with the most traditional of dishes takes a bit of bravery but, wow, is it worth it. We absolutely adore this dish; the only problem is portion control!
Fusing Korean zing with the most traditional of dishes takes a bit of bravery but, wow, is it worth it. We absolutely adore this dish; the only problem is portion control! Kimchi, bacon, and Cheddar seem like an unlikely trio, but they all come together beautifully; the trick is to sauté the kimchi in butter to soften the funk.Cook the bacon over medium-high heat in a large, oven-safe pan for about 7 minutes, until the bacon is cooked through and starting to crisp.
If there’s more than 3 tbsp of rendered fat, omit adding the butter. Otherwise, add the butter. Add the chopped kimchi and sauté, stirring occasionally, for 5-8 minutes. Sprinkle the flour over the kimchi, stir, and cook for 1 minute. Add 475ml of the milk and, stirring constantly, bring to a boil, then lower the heat to medium-low and cook, stirring, until the sauce is slightly thickened. Stir in the cooked pasta, pepper, and hot sauce, if using. Add a little more milk if too thick. Turn off the heat and stir in the cheeses. If the mixture is thick, add a little bit more mil
Korean Kimchi Bacon Cheddar Pasta