Creamy Seaweed Pasta Recipe

OOne of many issues I like most about writing every month on the subject of pantry-friendly meals is that it pressured me to suppose outdoors of my very own notion of the pantry. The components I often have readily available could be very completely different from these present in my neighbor’s kitchen.

Take a peek inside Eric Kim’s kitchen and you may doubtless discover seasoned roast seaweed, also called gim. In his first cookbook, korean american, Kim highlights the flexibility of gim in a creamy bucatini recipe, “a easy, good little black costume of a pantry dish,” he writes. Though typically marketed as a snack, Kim’s mantra is that roasted seaweed is a lot greater than that: “It is a powerhouse ingredient,” he writes, calling it “one of many biggest pantry gadgets Koreans of all time”.

On the cellphone, Kim recounts reminiscences of seeing outdated women on the finish of the grocery store queue hand-roasting paper-sized sheets of gim on a metallic griddle, brushing them with sesame oil then sprinkle with salt. He loves including it to “something with a comforting sweetness,” he says, citing porridge, rice dishes and oatmeal as examples. “You want a clean canvas to actually be capable to recognize the undertones of the umami within the seaweed and likewise the nuttiness of the sesame oil.”

Though not all gim are brushed with sesame oil, its nutty style is likely one of the defining traits of the ingredient for Kim. This taste, together with the salt, is what units gim aside from Japanese nori, which is usually unseasoned. “It is that taste of sesame oil and salt that makes you consider gim,” Kim says. “So there is a cause I fortify any dish of gim with these two additional components, as a result of I feel if you happen to’re Korean and also you grew up with gim, you form of affiliate that taste, salty and hazelnut, with grilled seaweed.”

This dish was born whereas Kim was experimenting throughout the pandemic. Impressed by fettuccine alfredo, his recipe within the ebook requires double cream and recent garlic to create a easy sauce for topping deliciously chewy bucatini noodles, and including gim’ to that umami as if you happen to had added prawns to your alfredo,” he says. I made this already pantry-friendly recipe much more through the use of canned evaporated milk and garlic powder to make the sauce.

Kim urges cooks to not be afraid of salt when making ready this dish: “You actually need additional salt to convey out the flavors of those silent components,” he says. “I name them silent as a result of they do not punch you within the face. However if you happen to coax them proper, then it is only a very comforting taste to me.

Kim credit her recipe tester, Rebecca Firkser, for suggesting the pinch of gochugaru, a candy Korean crimson pepper flake with a touch of candy smoke. “It is type of good to have a few of that heat,” he says. “It is a very wealthy dish.” On my first check of this recipe, I did not have gochugaru readily available and grabbed crushed crimson pepper flakes, which have a a lot stronger spice profile. Though I loved it, Kim suggests Aleppo pepper as a better substitute.

As soon as plated, you crush the gim along with your fingers and sprinkle it over the pasta. Says Kim, “I feel there is a sure magnificence in organized chaos.”

Creamy Bucatini with Grilled Seaweed

In meals author Kim’s first cookbook, he shares a recipe for what his household calls “gim pasta,” “a easy, good little black costume from a pantry dish with fluffy bucatini, roasted seaweed and cream,” he wrote. Gim (typically romanized as kim) is roasted seaweed seasoned with salt and generally brushed with sesame oil, and Kim calls it “one of many biggest Korean pantry gadgets of all time”.

Storage Notes: Refrigerate leftovers for as much as 5 days.

Or purchase: Grilled seaweed and gochugaru could be present in Asian markets, well-stocked supermarkets or on-line.

Whole time: quarter-hour

Serves: 3 to 4 (about 5 cups)


Superb salt

230g dried bucatini

One can (340g) evaporated milk

1 teaspoon garlic powder

1 tablespoon toasted sesame oil

Freshly floor black pepper, for serving

Flaky sea salt, for serving

One packet (10 g) of grilled seaweed snacks, ideally flavored with sesame, or extra to style

Gochugaru, Aleppo pepper or crushed crimson pepper flakes, for serving (optionally available)


Convey a big pot of water to a boil and salt it generously. Add bucatini and prepare dinner till gentle, 4 to five minutes. Reserve 250ml of the starchy pasta water, then drain the bucatini and return to the pan.

Add the milk, garlic powder and about half of the reserved pasta cooking water (saving the remainder of the water to skinny the sauce later if needed). Convey to a boil over medium-high warmth, stirring always, till the sauce is diminished by half and coats the bucatini, 4 to five minutes.

Stir in sesame oil. Style and season with extra salt if wanted (the pasta ought to be generously salted to enhance the pure saltiness of the seaweed). If the pasta has began to stay collectively, stir in additional of the reserved pasta water to loosen it.

Divide the pasta amongst plates and end with black pepper and flaky sea salt. Mash the roasted seaweed along with your fingers over the bucatini, sprinkle with gochugaru, Aleppo pepper, or crushed crimson pepper flakes, if utilizing, and serve.

Dietary data per serving, based mostly on 4 and utilizing 1 packet of seaweed | Energy: 369; whole fats: 13g; saturated fats: 7g; ldl cholesterol: 21mg; sodium: 248mg; carbohydrates: 54g; dietary fiber: 2g; sugar: 11g; protein: 14g.

This evaluation is an estimate based mostly on the obtainable components and this preparation. It shouldn’t change the recommendation of a dietitian or nutritionist.

© The Washington Put up

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