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HomePastaMeera Sodha’s vegan recipe for kimchi and tomato spaghetti with sesame breadcrumbs...

Meera Sodha’s vegan recipe for kimchi and tomato spaghetti with sesame breadcrumbs | Vegan food and drinks


Okimchi has a cut up character. Once I eat it uncooked, its crunchy sourness creeps in direction of my eyes, slapping them shut with a wince. It’s addictive, like bitter sweets. However cooked to only shy of caramelised, as in right now’s recipe, the cabbage softens, its inside sweetness is launched and the rowdy sourness mellows to some extent the place it may solely simply elevate an eyebrow.

Kimchi and tomato spaghetti with sesame breadcrumbs

Kimchi varies enormously in high quality and saltiness. Purchase one of the best you may (I like Eaten Alive and King Kong Kimchi) and alter the seasoning to go well with you. Gochugaru is Korea’s major squeeze relating to chilli. It smells candy, like dehydrated strawberries, and has a low to medium warmth. Search for it at your native Asian store or on-line.

Prep 5 min
Cook dinner 30 min
Serves 4

2 tbsp rapeseed oil
2 tbsp toasted sesame
oil, plus further to serve
3 fats garlic cloves, peeled and crushed
150g kimchi
, drained and finely chopped
2 tsp gochugaru (Korean crimson pepper powder)
2 tsp agave or brown rice syrup
1 x 400g tin chopped tomatoes
– I like Mutti’s polpa
Tremendous sea salt
400g spaghetti

For the breadcrumbs
50g dried breadcrumbs
15g black sesame seeds
15g pine nuts

Pour the rapeseed oil and a tablespoon of toasted sesame oil right into a medium saucepan on a medium warmth and, when sizzling, add the garlic and cook dinner for 2 minutes, till pale gold. Add the kimchi and stir-fry for a couple of minutes, till all of the water has been pushed off and the oil has visibly separated.

Stir within the gochugaru and syrup, then add the tomatoes and convey to a bubble. Flip down the warmth, three-quarters cowl with a lid (because the sauce thickens, it might spit), and go away to cook dinner for 15-20 minutes, stirring irregularly, till it has thickened properly. Season to style (the saltiness of kimchi will differ – I used three-quarters to a teaspoon of salt).

Within the meantime, make the breadcrumbs. Put the remaining tablespoon of sesame oil in a small frying pan over a low to medium warmth and, when sizzling, add the breadcrumbs, pine nuts and sesame seeds, and stir-fry till the breadcrumbs are crisp and golden. Stir by means of a pinch or two of salt and switch to a bowl.

Fill a really massive pan with water, season with salt (I exploit a teaspoon of salt for each litre of water) and convey to a boil. Cook dinner the spaghetti in line with the packet directions and, simply earlier than draining, scoop out a small mug of the cooking water and put to at least one aspect.

Tip the drained pasta into the sauce and toss utilizing a spaghetti spoon or tongs, including just a little pasta water if the sauce wants loosening. Test for seasoning and alter as you see match.

Distribute the spaghetti throughout 4 locations, sprinkle the sesame breadcrumbs liberally excessive and drizzle over just a little extra sesame oil, if you want.




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