Kimchi and tomato spaghetti with sesame breadcrumbs

Name: Kimchi and tomato spaghetti with sesame breadcrumbs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Korean
Ingredients: 2 tbsp rapeseed oil; 2 tbsp toasted sesame oil, plus extra to serve; 3 fat garlic cloves, peeled and crushed; 150g kimchi, drained and finely chopped; 2 tsp gochugaru (Korean red pepper powder); 2 tsp agave or brown rice syrup; 1 x 400g tin chopped tomatoes – I like Mutti’s polpa; Fine sea salt; 400g spaghetti; 50g dried breadcrumbs; 15g black sesame seeds; 15g pine nuts

6 steps

Prep:5minCook:30min

Kimchi varies enormously in quality and saltiness. Buy the best you can (I like Eaten Alive and Kim Kong Kimchi) and adjust the seasoning to suit you. Gochugaru is Korea’s main squeeze when it comes to chilli. It smells sweet, like dehydrated strawberries, and has a low to medium heat. Look for it at your local Asian shop or online. Prep 5 min Cook 30 min Serves 4

Updated at: Tue, 13 Aug 2024 19:23:30 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories624.9 kcal (31%)

Total Fat20.7 g (30%)

Carbs93.1 g (36%)

Sugars6.3 g (7%)

Protein17.3 g (35%)

Sodium615.7 mg (31%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbsprapeseed oil

2 Tbsptoasted sesame oil

plus extra to serve

3garlic cloves

fat, peeled and crushed

150gkimchi

drained and finely chopped

2 tspgochugaru

Korean red pepper powder

2 tspagave syrup

or brown rice

1 x 400gchopped tomatoes

tin, I like ’s polpa

fine sea salt

400gspaghetti

For the breadcrumbs

50gdried breadcrumbs

15gblack sesame seeds

15gpine nuts

Instructions

Step 1

Pour the rapeseed oil and a tablespoon of toasted sesame oil into a medium saucepan on a medium heat and, when hot, add the garlic and cook for two minutes, until pale gold. Add the kimchi and stir-fry for a few minutes, until all the water has been driven off and the oil has visibly separated.

Step 2

Stir in the gochugaru and syrup, then add the tomatoes and bring to a bubble. Turn down the heat, three-quarters cover with a lid (as the sauce thickens, it may spit), and leave to cook for 15-20 minutes, stirring irregularly, until it has thickened nicely. Season to taste (the saltiness of kimchi will vary – I used three-quarters to a teaspoon of salt).

Step 3

In the meantime, make the breadcrumbs. Put the remaining tablespoon of sesame oil in a small frying pan over a low to medium heat and, when hot, add the breadcrumbs, pine nuts and sesame seeds, and stir-fry until the breadcrumbs are crisp and golden. Stir through a pinch or two of salt and transfer to a bowl.

Step 4

Fill a very large pan with water, season with salt (I use a teaspoon of salt for every litre of water) and bring to a boil. Cook the spaghetti according to the packet instructions and, just before draining, scoop out a small mug of the cooking water and put to one side.

Step 5

Tip the drained pasta into the sauce and toss using a spaghetti spoon or tongs, adding a little pasta water if the sauce needs loosening. Check for seasoning and adjust as you see fit.

Step 6

Distribute the spaghetti across four places, sprinkle the sesame breadcrumbs liberally over the top and drizzle over a little more sesame oil, if you wish.