Creamy Gochujang Pasta with Luncheon Meat

Instructions

1. 1

   Use dried penne, fully cooked canned pork luncheon meat and ready-to-eat kimchi. Cut the luncheon meat into 1.5 cm cubes, mince the garlic and thinly slice the green onion. Roughly chop the kimchi if its pieces are large.

2. 2

   Put the water and salt in a covered 5-litre pot over high heat and bring to a boil, allowing about 12–15 minutes. Meanwhile, start browning the luncheon meat as described next. Once the water boils, add the penne and cook uncovered, stirring occasionally, for the package time, usually 10–12 minutes.

3. 3

   Heat a deep 30 cm nonstick frying pan over medium-high heat for 1 minute. Add the luncheon meat without oil and cook for 6–8 minutes, turning occasionally, until browned on several sides. Leave its rendered fat in the pan.

4. 4

   Reduce the frying-pan heat to medium-low. Add the garlic and stir for 30 seconds, then stir in the cream, gochujang and black pepper. Bring to a gentle simmer for 1–2 minutes, stirring until smooth. Remove from the heat and cover while the pasta finishes cooking.

5. 5

   Reserve 150 ml of the pasta cooking water, then drain the pasta. Add the pasta and reserved water to the sauce. Toss over medium-low heat for 2–3 minutes, until the sauce coats the pasta and the reheated luncheon meat reaches 74°C/165°F on a food thermometer.

6. 6

   Divide among four bowls. Scatter over the green onion and serve the kimchi on top or alongside.