Fusion Comfort Food: Kimchi-Spiced Macaroni and Cheese Cooking Instructions
Hankering for a comforting dish? Step up your game with a fusion of flavors in kimchi mac and cheese – a spicy, cheesy treat that'll make your taste buds dance! Here's an easy recipe to merge Korean spices with the classic comfort of pasta.
In these anxious times, there's nothing better than whipping up a bowl of comfort food. And when I say "comfort food," I mean kimchi mac and cheese – a beautiful amalgamation of two favorite dishes. This simple-to-make dish is perfect for wining and dining a crowd or for indulging solo. The baking process gives it a satisfying edge, with crispy bits reminiscent of pizza and tender pasta that'll make you wanna forget your worries.
I stumbled upon the idea of this spicy, kimchi baked pasta when I felt the urge to enjoy both Korean flavors and baked pasta at the same time. Drawing inspiration from the spicy, tangy kimchi jjigae (stew), studded with fatty pork slices and brimming with salty, sour kimchi in anchovy broth, I decided to marry the two by blending the best parts of the kimchi jjigae flavors with creamy pasta sauce. The cheese sauce harmonizes perfectly with the spicy paste, brimming with anchovies, crispy bacon, and kimchi, and the pasta serves as a wonderful vessel for these flavors to shine. This ultimate comfort dish is what we all need right now – something crispy, spicy, and satisfying.
Preparing the Spicy Paste
The key to a delicious spicy paste is a mix of chopped anchovy fillets, bacon, kimchi, gochugaru, and gochujang – the primary flavors of kimchi stew. Anchovy fillets mimic the depth of flavor from anchovy broth without leaving an unpleasant fishy taste (unless you like that sorta thing). Remember to use the oil from the anchovy can to create a rich aroma when mixed with bacon fat. If you're vegetarian, you can skip the anchovies.
The taste of the paste depends on the stage of fermentation of your kimchi. Well-fermented kimchi will create a richer flavor. Add a dash of vinegar to boost the fermented kimchi taste.
Gochujang (Korean red pepper paste) and gochugaru (Korean red pepper flakes) aren't just essential for their Korean flavors but also for adding a vibrant, ruby-red color to the dish. If you don't have these, try using harissa or chipotle adobo sauce instead. Red pepper flakes will add heat as well. Even though the taste may differ, it'll still be delectable once mixed with cream and cheese.
Experiment with Your Cheese
The cheese-sauce-making process is quite similar to whipping up a traditional mac and cheese sauce. You'll start by creating a roux, made by combining equal parts butter and flour. In this recipe, avoid browning the butter since the naturally nutty taste won't go well with the salty, spicy paste.
This cheese sauce can be customized and adapted to your liking. I used a Mexican blend that included a bit of cheddar and Monterey Jack, but feel free to play around with brie, mozzarella, goat cheese, or any other cheese that strikes your fancy. You can also use this creamy sauce for steak or baked salmon, or for tossing with any type of pasta you prefer.
The Final Steps
After making the cheese sauce, it may seem too thick, but don’t fret! It'll loosen up from the heat of the pasta and pasta water. Combine the cheese sauce with the spicy paste, toss it with the pasta, and season more if necessary. Keep in mind that you'll be topping the pasta with more cheese, so don't overdo it with the salt.
Kimchi Mac and Cheese Recipe
Ready to learn how to make kimchi mac and cheese at home? Follow the instructions below and enjoy the comforting, spicy, and cheesy goodness!
INGREDIENTS
- 1 can (2 oz) of anchovies packed in olive oil
- 4 strips of bacon, chopped
- 1 onion, finely chopped
- 1 cup of kimchi, finely chopped
- 2 tablespoons of Korean red pepper flakes (gochugaru)
- 2 tablespoons of Korean red pepper paste (gochujang)
- 8 tablespoons of butter
- 8 tablespoons of flour
- 2 cups of milk
- 3 cups of a mixture of cheeses (such as cheddar, Colby, and mozzarella)
- 1 lb macaroni
- Chopped green onions for garnish (optional)
INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the diced bacon in a mix of anchovy oil and 2 tablespoons of butter over medium heat until crispy, about 4-5 minutes.
- Add the chopped onion and kimchi to the pan and cook until they're translucent, about 2-3 minutes.
- Mix together gochugaru, gochujang, and 2 tablespoons of water to create a spicy paste. Add it to the pan and cook for 1-2 minutes. Remove the pan from the heat and set it aside.
- In a saucepan, create a roux by melting 4 tablespoons of butter over medium heat. Whisk in the flour, then cook for about 1 minute, whisking occasionally.
- Gradually pour in the milk and cook, while whisking continuously, until the mixture thickens, about 3-4 minutes.
- Lower the heat and stir in the cheese until it's melted and smooth. Season with salt and pepper.
- Add the spicy paste to the cheese sauce and stir well.
- Cook the macaroni according to package directions until it's al dente. Reserve some pasta water.
- Combine the cheese sauce with the cooked macaroni in a large baking dish, stirring until the sauce covers the pasta evenly. If needed, add some pasta water to help with mixing.
- Sprinkle the remaining cheese on top and bake the dish for 25-30 minutes or until the cheese is melted and bubbly.
- Optional: Remove the dish from the oven and sprinkle with green onions before serving.
Get ready to enjoy a delicious and unique culinary experience with kimchi mac and cheese. Have fun experimenting with different cheese blends and spice levels to find your perfect combination!
In these challenging times, a comforting meal can truly brighten the day. A fusion of flavors in the form of kimchi mac and cheese, combining Korea's tangy kimchi and creamy pasta, presents a delectable option. The baking process adds a satisfying edge to this dish, infusing crispy bits reminiscent of pizza and tender pasta, making each bite truly enjoyable.
To prepare the spicy paste, a mix of anchovy fillets, bacon, kimchi, gochugaru, gochujang, and the oil from the anchovy can creates the perfect base. Experiment with your cheese in the cheese sauce, using a combination of cheddar, Colby, and mozzarella, or opt for brie, goat cheese, or other favorites.
Follow the recipe for kimchi mac and cheese to create this tantalizing dish at home, savoring the comforts of food, the unique blend of flavors, and the satisfaction of a well-baked creation.
