As much as I love a big bowl of chili or some warm, comforting soup. . nothing is more comforting to me than Korean food. This pasta dish was created after watching something on The Food Network, probably one of Giada’s shows where she was making a simple Italian spicy pasta.
I thought why not make a spicy Korean pasta?
I mean, why not right? After I made this, I decided to get more adventurous with kimchi.
And I’m so glad I did you guys. This pasta is the BOMB DIGGITY. Like, so good. If you like kimchi, I know you’re feeling me now.
I added some beef because for me, beef + kimchi + sesame oil + gochujang = perfection. You guys have to try this. I might always eat my penne pasta like this from now on. OK, don’t quote me on that. . but I will definitely be making this again and again. In fact, I ate more of this last night when I was packing . Today, I’m in Des Moines, Iowa (my first time in Iowa!) and will be attending the Cooking Experience weekend with Better Homes and Gardens. I’m super excited but obviously wasn’t thinking straight when I booked a 5:30am flight.
Ah well, it’s all good. I hope you enjoy. If you have any questions on where to purchase Korean food ingredients or brands I recommend, ask me down below in the comments section.
Spicy Korean Penne Pasta
- 2 cups penne pasta
- 1 ½ tablespoons sesame oil
- ½ small onion chopped
- 8 oz. mushrooms sliced
- 1 cup beef sliced or chopped (I used boneless beef short ribs)
- 1 cup kimchi chopped
- 1 tablespoon gochujang
- green onions diced
- Add penne pasta to boiling water and cook according to package instructions; cook to al dente. Drain, rinse and set aside.
- Using a large wok or skillet, heat the sesame oil over medium-high heat. Add the onions, mushrooms and chopped beef and cook until the beef is no longer pink, for about 4-5 minutes. Add the chopped kimchi and mix together. After a minute or so, add the gochujang and cooked penne pasta and mix to combine, making sure the penne gets nicely coated. Let cook for a few minutes. Remove from heat. Garnish with diced green onions and serve immediately.