Gwangju Cooks: Kimchi & Tuna Spaghetti

Recipe and Photo by Joe Wabe

Kimchi is the pride and joy of Korean culture. It’s no wonder why such a healthy dish, rich in vitamins and a digestion helper, was named by Health magazine one the of the top five “World’s Healthiest Foods.”

In this new section of Gwangju Cooks, we will attempt to provide a tasty and easy to prepare kimchi-based Korean fusion dish every month. The goal is to be able to make unique western-style recipes that can adapt harmoniously with the complex and savory flavor of kimchi. Therefore, preparation is easy and ingredients are accessible no matter where you are in the world. So here’s our first take on this challenge.

Kimchi & Tuna Spaghetti

INGREDIENTS:

1 pack of spaghetti noodles (320g)

6 garlic cloves

1 can of spaghetti sauce (455g)

5 sliced white mushrooms

1 tuna can (210g)

4 teaspoon olive oil

¼ teaspoon black pepper

1 1/2 cups of chopped kimchi (about 300 grams)

PREPARATION:

Boil the pasta in hot water with the garlic cloves for 17 minutes. Once your pasta is ready, quickly drain the pasta into a colander in the sink. Do not rinse the pasta. Not only is the starch in the water what helps the sauce adhere to your pasta, but rinsing will cool the pasta and prevent absorption of your sauce, add a little bit of olive oil to keep it moist. In a different pan, heat the olive oil at a low temperature, add the boiled garlic from the pasta, and stir it until it is a golden color. Add the spaghetti sauce and tuna can with the water first, stir for about 2 minutes and then add the rest of the ingredients, stirring it for about 5 minutes to let all the flavors dance together in a perfect harmony. Serve the sauce on top of the pasta and enjoy!

Do you have an original kimchi recipe you would like to share? Share it with us and let Gwangju know, how good it is! recipies@kimchitales.com