A Korean-inspired twist on the viral feta pasta trend using kimchi and tteok (ricecakes)! Creamy, spicy & tangy– fun to make and eat!
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Spicy Kimchi ‘Feta Pasta’ (Korean Inspired)
Print Recipe
Pin RecipeIngredients
- 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)
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!
SAVE IT FOR LATER! ↓
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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.
★★★★★