8 October 2014

Kimchi Pasta

The weather won't make up its mind this autumn and that's okay with me–I love sunny days and the sun because which tropical creature doesn't? Unfortunately, today wasn't one of those days and the rain and cold air meant warm, comfort food. I made kimchi pasta  because any form of pasta is my comfort food.  Also, I like cooking pasta because it's generally easy and fuss free, and requires little prep.

Kimchi Pasta  (REALLY EASY) 
Serves 2
Time: 20 minutes, including prep

300g pasta (I usually use elbow macaroni or spaghetti)
1 can of tuna
150g kimchi (or more, depending on what you prefer)
2 tbsp gochujang
1 tbsp soy sauce
Olive oil


  1.  Boil pasta as directed on packaging. 
  2. In a pan, heat some olive oil and fry the kimchi and tuna. 
  3. Mix the gochujang and soy sauce in a small bowl. 
  4. When your pasta is ready / al dente, drain it, and toss in pan with kimchi and tuna.
  5. Add in the gochujang soy sauce mixture, stir well, serve. 

The drink right there is sprite and blueberry cocktail mix, topped with mint leaves. The mint makes a world of difference! 

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