Kimchi Pasta Is the Most Craveable Modern Korean Dish K-Town
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Date: 2020-05-20
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Comments and reviews: 7
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Mentaiko goes with any starch known to man. In Hawaii we have little shops that sell mentaiko musubis, the cadillac of musubis. We've not only already done mentaiko pasta, some of our stores sell dehydrated mentaiko and slivers of nori to go on top of pasta. IMO, mentaiko is tastier than ikura and tobiko. We're not always about the spam musubi, by any means. I wish more people would appreciate that. The local Japanese have also done a version with natto, green onions, mentaiko and pasta. If natto is your thing.
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Mentaiko goes with any starch known to man. In Hawaii we have little shops that sell mentaiko musubis, the cadillac of musubis. We've not only already done mentaiko pasta, some of our stores sell dehydrated mentaiko and slivers of nori to go on top of pasta. IMO, mentaiko is tastier than ikura and tobiko. We're not always about the spam musubi, by any means. I wish more people would appreciate that. The local Japanese have also done a version with natto, green onions, mentaiko and pasta. If natto is your thing.
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Es
History fact here. Pollock roe known as meitaiko is not specifically Japanese food. Fermentation tech was given to Japan around 14001500 from Korea. And some of that fermentation skill is from China. I'm Korean and hate to say we got it from China, well even chilli peppers are from china and made red Kimchi from then. Before, Korea only had white Kimchi. Korea China and Japan are culturally related but somewhat different. Don't just say something is from one contry.
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History fact here. Pollock roe known as meitaiko is not specifically Japanese food. Fermentation tech was given to Japan around 14001500 from Korea. And some of that fermentation skill is from China. I'm Korean and hate to say we got it from China, well even chilli peppers are from china and made red Kimchi from then. Before, Korea only had white Kimchi. Korea China and Japan are culturally related but somewhat different. Don't just say something is from one contry.
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Leah
That stuffed cabbage is really interesting! When I heard stuffed cabbage I immediately thought of the sweet and sour savory cabbage rolls I grew up eating at Simchas Torah celebrations and at the delicatessen. Ive actually thought that using kimchi in stuffed cabbage would really increase the flavor and would compliment what is there nicely partially because it is a cuisine which works well with fermented foods
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That stuffed cabbage is really interesting! When I heard stuffed cabbage I immediately thought of the sweet and sour savory cabbage rolls I grew up eating at Simchas Torah celebrations and at the delicatessen. Ive actually thought that using kimchi in stuffed cabbage would really increase the flavor and would compliment what is there nicely partially because it is a cuisine which works well with fermented foods
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HapaSD
Mentaiko spaghetti and tarako spaghetti have been around for a long time in Japanese cuisine. I'm guessing that's where they got the idea for the noodle dish. It's interesting to see it made with udon and with kimchi flavoring.
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Mentaiko spaghetti and tarako spaghetti have been around for a long time in Japanese cuisine. I'm guessing that's where they got the idea for the noodle dish. It's interesting to see it made with udon and with kimchi flavoring.
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soboro76
That past is more Japanese than it is Korean. Mentaiko and bonito flakes, udon noodles are all Japanese. The only Korean thing about the dish is the kimchi, which Japanese people also eat, imported from Korea.
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That past is more Japanese than it is Korean. Mentaiko and bonito flakes, udon noodles are all Japanese. The only Korean thing about the dish is the kimchi, which Japanese people also eat, imported from Korea.
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yonicoleeeo
I was half awake while watching this and eating a piece of bread, so when Matt finished his pasta I instinctively reached my hand out to dip my bread in the left over sauce
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I was half awake while watching this and eating a piece of bread, so when Matt finished his pasta I instinctively reached my hand out to dip my bread in the left over sauce
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Leah
Next time I make kimchi fried rice Ill have to use butter, Ive always used a combination of olive oil and a hit of sesame oil, cause Im Greek and cook everything with olive oil
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Next time I make kimchi fried rice Ill have to use butter, Ive always used a combination of olive oil and a hit of sesame oil, cause Im Greek and cook everything with olive oil
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