What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
SPAGHETTI VERMOUTH
Hoo Hoo Hooo, who here is looking for something a little more.... umm lets just say .... a little more exquisite for their dinner or if you have had a really hard day lunch? Here we have a very simple and easy vermouth infused red sauce topped off with some extra pine nuts for an extra crunch.
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If you haven't heard of Vermouth before, it is a fortified wine.... so this recipe isn't recommended for children or those who can't drink. Vermouth generally has a very sweet, aromatizing and addicting flavour, making it perfect for drinking and for making into a lovely sauce too. Might I recommend Hotel's Starlino Rosso Vermouth for this recipe.
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This dish will take you no longer than 15 minutes to whip up. A quick and simple sweet, savoury, aromatic and umm powerful sauce that is sure to get you into a better mood after one bite. What are you waiting for? Let's dive right into making this!
Gulp Gulp Gulp
1.
Start by peeling and mincing 1 red onion.
2.
Set your pasta to boil in some boiling salted water according to package instructions.
3.
In a dry pan gently toast a 1/4 cup of pine nuts, once golden brown and nutty set aside to cool.
Ingredients
1.
Spaghetti
2.
1 Cup Vermouth
3.
1 Red Onion
4.
1 Tin Peeled Plum Tomatoes
5.
1/4 Cup Pine Nuts
6.
1/2ts Thyme
7.
1ts Smoked Paprika
8.
1/2ts Cumin Powder
4.
In a large pan add in some oil over medium heat and let your minced red onions sizzle away till fragrant and translucent.
5.
Add in 1/2ts of thyme, 1/2ts of cumin powder and 1ts of smoked paprika and give it a good mix till the spices have awoken and starts to release their fragrance.
6.
Add in 1 cup of your favourite Vermouth... or more if you like a stronger tasting pasta sauce.
7.
Let it simmer away for 1-2 minutes just to get rid of some of that sharp alcoholic taste, add in 1 tin of peeled plum tomatoes and give it a good mash and mix up.
8.
Crank up the heat to high and let it simmer away till your pasta is done cooking.
9.
Gently add in your pasta into your sauce, along with some pasta water. Give it a good mix together and season to taste with salt and pepper.
10.
Plate up with your lovely and tasting pine nuts, a protein of choice and enjoy... with an extra glass of vermouth if you wish too.