This tomato kimchi pasta recipe combines canned tomatoes and kimchi with chikuwa (fish cake) for a surprisingly addictive flavor. It's quick to make in just 10 minutes, budget-friendly, and has an irresistible taste. The simple cooking process makes it perfect for everyday meals or busy days.
Ingredients
Main Ingredients (1 serving)
- Dried Pasta 100g
- Canned Diced Tomatoes 1/2 can (200g)
- Kimchi 50g
- Garlic 1 clove
- Chikuwa (Fish Cake) 2 sticks
Seasonings
- Olive Oil 1 tbsp
- Chicken Bouillon Powder 1 tsp
- Sugar 1 tsp
- Pasta Water 3 tbsp
- Grated Cheese (to taste)
- Dried Parsley (to taste)
Steps
- Peel and mince 1 clove of garlic.
- Cut 2 sticks of chikuwa in half lengthwise, then slice thinly on the diagonal.
- Bring 1L of water to a boil, add 1/2 tbsp of salt, and start cooking 100g of dried pasta according to package directions.
- Heat 1 tbsp of olive oil in a frying pan over medium heat. Add the minced garlic and sliced chikuwa, and sauté until fragrant.
- Once the garlic is fragrant, add 50g of kimchi and stir-fry. (This is the key!) Sautéing the kimchi mellows its sourness and adds depth.
- Add 1/2 can (200g) of canned diced tomatoes and stir well. Simmer over low heat for about 2 minutes until the pasta is cooked.
- Transfer the cooked pasta to the frying pan with the sauce.
- Add 1 tsp of chicken bouillon powder, 1 tsp of sugar, and 3 tbsp of pasta water. Stir-fry to coat the pasta evenly with the sauce.
- Plate the pasta and sprinkle with grated cheese and dried parsley to finish. Enjoy!
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