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. Soondae, a Korean blood sausage filled with pork blood and glass noodles, has a soft, slightly bouncy texture. Kimchi made with napa cabbage, fermented with chili, garlic, and fish sauce brings a sharp acidity and heat that cuts through the richness.

Ceramic bowl was wheel-thrown and glazed by me.

INGREDIENTS

[serves 2]

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 sauté briefly until it darkens slightly and becomes fragrant, about thirty seconds, then add 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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More recipes:

Green Tuna Salad Sandwich

Honey French Toast

Shrimp Scampi Orzo

Surf & Turf Fried Rice

Feta Sausage Gnocchi

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