Kimchi Pasta Recipe (with Video)

Ginger-Scallion Oil
1. Cut the scallions in half. Reserve the green parts. The whites will be used for the sauce. Slice super thin.
2. Add to a bowl with finely minced/grated ginger.
3. Heat oil over medium-high just until it begins to smoke. Pour into bowl with scallion and ginger.
4. Season with salt.
Toasted Sesame Butter
1. Leave butter out of fridge for about an hour, or until room temperature and soft.
2. Add to a bowl with sesame oil.
3. Whisk to fully incorporate, place back into fridge to warm up.
The Pasta
1. Add rigatoni to lightly salted boiling water. Cook for 2 minutes less than package instructions.
2. Over medium-high heat, sauté kimchi, scallion whites, and mushrooms in 1 tbsp of toasted sesame butter.
3. After about 5 minutes, add miso paste and gochujang.
4. Cook for another 2 minutes before adding kimchi juice and reserved pasta water.
5. Add parm and another tbsp of the butter.
6. Vigorously combine to form an emulsion.
7. Once the pasta is cooked, add to sauce and cook for another 1-2 minutes, or until perfectly al dente.
8. Serve pasta with additional parm, ginger-scallion oil, and optionally a fried egg, toasted sesame seeds, and gochugaru for garnish.