Kimchi spaghetti

It was only a matter of time really. The bag had been opened a week earlier and after eating enough kimchi to ensure sodium overload, I dumped the rest into the requisite plastic container and placed it at the back of the fridge. 

Over the following week, every opening of the fridge door let out a blast of flavourful, pungent odour that only kimchi can produce. A blast. I’m not talking waft, no no no…with kimchi it’s a direct blast to your nose; like when you first step off a plane in India and get hit with that unmistakeable blast of cow, only this is garlic. 


So after one week of creating the perfect storm in that fridge I thought why not? I’m in the mood for some spaghetti. And how else to rid the kitchen of the cloud of kimchi smoke that had started to penetrate everything around it. Now, at this point, let me tell you that I have seen 1 or 2 episodes of EpicMealTime and my brain has been filled with crazy images of bacon, beef, Jack Daniels, maple syrup, and ridiculous gluttony, so infusing thin strands of pasta with the power of kimchi seemed absolutely reasonable. But you can’t just have a kimchi sauce. You need to infuse the kimchi sauce with stuff.

Zucchini, mushrooms, red wine, some kind of weird looking thick, round bacony looking discs, nuts, more mushrooms, maple syrup, cane sugar, half an Oreo cookie, a shot of Vodka, tamarind sauce, a splash of soya sauce, tomatoes, and of course, half a Cadbury Creme Egg. What that created can only be described as the sweet stench of kimchocochoink!

Still, the final product was actually good! Surprised the heck out me and more importantly, that kimchi nuclear cloud that looked to take over the entire house everytime the fridge door opened, was now gone.