Recipe: Kimchi Pasta with King Prawns

My boy's new favorite food is pasta, especially in the form of spaghetti. I often cook him mushroom pasta with bacon for lunch. I was cleaning the fridge and found my tupperware of homemade kimchi, and I immediately thought of using it to make a kimchi pasta. The question is, would Baby D like it?

Kimchi pasta with king prawns

Since this batch of kimchi has been stored for a couple of months now, it has matured nicely and has a nice, appetizing sourish tinge (mature kimchi is also great for kimchi jjigae too btw). I decided to add some king prawns to this dish too as seafood and kimchi pair together well in my opinion. The preparation is no different how I would usually cook my other pasta dishes, only for this I added some kimchi juice as a sauce to coat the noodles.

Since we are huge fans of kimchi, we found this really delicious, flavorful and wonderfully appetizing. If you would like it to be spicier, you can always add more gochujang (red pepper paste) but we omitted it since we were feeding it to kids.

Baby D enjoyed this pasta too, however the mushroom bacon pasta still remains his fav!

A nice Italian-Korean fusion pasta

Kimchi pasta with king prawns
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
175g spaghetti
200g matured kimchi, cut into bite-size pieces
5-6 tbsp kimchi juice
2 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
Salt or 1/2 tsp chicken stock granules
10-12 king prawns, deveined with tails intact
1/2 tsp gochujang (optional)
Mint leaves, to garnish


1. Cook spaghetti according to manufacturer's instruction in a large pot of salted water, until al dente. Drain and put under cold running water to stop the pasta from cooking further. Set aside.

2. In the wok, heat the oil over medium high heat. Once oil is hot, add the garlic and fry for about 2 minutes, until lightly browned. Add the kimchi and cook for about 2 minutes, until it is heated through. Add the king prawns and kimchi juice and cook for about 1 1/2 minutes, until the prawn are cooked. Add gochujang (if you prefer it spicier) and season with salt.

3. Add the pasta and give it a quick stir, to coat each strand with the sauce.

4. To serve: Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Divide 5-6 prawns per plate, then garnish with mint leaves. Serve immediately.

Please click here for recipe for homemade Korean kimchi.




I am linking this to the Little Thumbs up "Prawn" event organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Food Playground. You can link your posts here.

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*This recipe was featured on Asian Food Channel's FB page on 16 March 2014.