Name: Spicy Kimchi 'Feta Pasta' (Korean Inspired)
Ingredients: 90g misozuke (or vegan feta); 2 heaping cups of cherry tomatoes (325g); 1 1/2 cup vegetables (optional); 1/2 onion, sliced (60g); 1/2 cup kimchi (100g); 2 tbsp kimchi juice (30ml); 3 scallions, roughly chopped; 5 garlic cloves, smashed; 1 tsp gochugaru; 1/4 tsp salt; 1/4 tsp pepper; 2 tbsp gochujang; 1 tbsp rice syrup; 2 cups Korean rice cakes, cooked (300g)

Ingredients

Units Scale

90g misozuke (or vegan feta)
2 heaping cups of cherry tomatoes (325g)
1 1/2 cup vegetables (optional)
1/2 onion, sliced (60g)
1/2 cup kimchi (100g)
2 tbsp kimchi juice (30ml)
3 scallions, roughly chopped
5 garlic cloves, smashed
1 tsp gochugaru
1/4 tsp salt
1/4 tsp pepper
2 tbsp gochujang
1 tbsp rice syrup
2 cups Korean rice cakes, cooked (300g)

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Instructions

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!