@hwoo.lee kimchi 🍝 1/2 lb long pasta 5 slices Coppa charcuterie @eat.campogrande 4 tbsp unsalted butter, divided in half 1 cup kimchi, minced 1/3 cup kimchi juice 2 tbsp gofjuchang 1/2 tbsp sweet miso 1/2 cup chicken stock 3/4 cup grated park Green onion minced Toasted nori Sesame seeds Raw egg yolk 1. Sear your iberico charcuterie until crispy, then remove onto a towel ,make sure to leave the rendered fat in the pan. 2. Melt 2 tbsp butter over med heat, add minced green onion and saute for 2 min! 3. Add gochujang, sweet miso and cook for another 2 mins, then add chicken stock and kimchi juice, and reduce for 4 min! 4. Boil pasta in salted water, and reserve some starchy water. 5. Add pasta directly to sauce, then add parmesan cheese, remaining butter and toss with more pasta water until thick and creamy. 6. Plate and garnish with seaweed, sesame seeds, scallions, egg yolk and Iberico crisps and thank me later. Or thank Hwoo. All I did was sub charcuterie for pork jowl + add a little sweet miso. #kimchipasta #hwoo #tastemademedoit #iberico
