Soondae et Kimchi Strozzapreti


Soondae et Kimchi Strozzapreti is a true fusion of Korean and Italian food. Inspired by stir-fried soondae and kimchi, a Korean comfort dish, I picked strozzapreti to balance the rich flavor of kimchi. 

INGREDIENTS
one cup of uncooked strozzapreti, cooked al dente
six ounces of soondae, sliced and halved
a half cup of napa cabbage kimchi, thinly sliced
three tablespoons of white wine
two tablespoons of grated parmigiano reggiano
one tablespoon of tomato paste
one tablespoon of unsalted butter, cut in half

Heat a non-stick frying pan over high heat. Once heated, add one piece of the butter. Add cooked strozzapreti and kimchi, including liquid from kimchi, once the butter melts. Sauté for about two to three minutes. 

Add soondae and the other piece of butter. Sauté for a minute or two. Add tomato paste and white wine. Reduce heat to medium-high. Sauté for three to five minutes. Plate and sprinkle cheese on top before serving. 

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