A Korean-inspired twist on the viral feta pasta trend using kimchi and tteok (ricecakes)! Creamy, spicy & tangy– fun to make and eat!
If you recreate this Kimchi 'Feta Pasta' recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Spicy Kimchi 'Feta Pasta' (Korean Inspired)
- 90g misozuke (or vegan feta)
- 2 heaping cups of cherry tomatoes (325g)
- 1 ½ cup vegetables (optional)
- ½ onion, sliced (60g)
- ½ cup kimchi (100g)
- 2 tbsp kimchi juice (30ml)
- 3 scallions, roughly chopped
- 5 garlic cloves, smashed
- 1 tsp gochugaru
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp gochujang
- 1 tbsp rice syrup
- 2 cups Korean rice cakes, cooked (300g)
- Add everything to a baking dish except the rice cakes, rice syrup and gochujang.
- Bake at 400 F for 20-25 minutes until vegetables and tomatoes are charred
- Mash the misozuke. Add in gochujang and rice syrup and mix everything together. Add in cooked rice cakes and toss everything with scallions and sesame seeds. Serve and enjoy!
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
THIS RECIPE IS AMAZING!!!!
All my housemates loved it! I would 1000% recommend it! It was so yummy and I am so excited to try more recipes!!
I was nervous to try this because Id never bought some of these ingredients but it was so fun! I got everything at H Mart and made a DIY feta with tofu, miso, nutritional yeast and lemon. Definitely got a kick to it but also creamy and the rice cakes add some chew. Would make again for friends!
Absolutely love this recipe!! I didn’t have all the ingredients this time so I used quinoa gnocchi instead of rice cakes and Japanese yuzu honey instead of rice syrup 🙂 and I added some kimchi sauce too.
This was amazing! I used Violife vegan feta, bok choy for the vegetables, a pinch of sugar for the rice syrup, and fresh udon noodles instead of rice cakes (because that's what I had on hand). I chopped & added just the bottoms of the bok choy to the roasting dish, then stirred in the tops along with the noodles so they wouldn't overcook. I skipped the gochugaru because I'm only moderately tolerant of spiciness. This is so easily customizable to your own tastes & pantry ingredients. I do a little dance with every bite!
I had made the original recipe off tik tok when it first came out and found it quite boring. This recipe takes it up ten levels! I love the spiciness, the texture from the rice cakes and the extra tang from the kimchi. I'd make it again for sure!
Lina Sinaga says
LOVE, LOVE, LOVE IT! I made the kimchi using your amazing recipe, but since I want to try this recipe asap, I made the feta cheese using quick edgyveg recipe. Since I don't have rice syrup at hand, I use palm nectar as the substitute. It turned out great!! it's the right combination of creaminess, spiciness, tanginess and a touch of sweetness. So, so, so goooood! I split half using the rice cake and the other half with udon. They both taste divine, but with the udon, it's to die for!