Directions
- 1Preheat your oven to 180°C (356°F).
- 2Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
- 3In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour.
- 4Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken.
- 5Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth.
- 6Season the sauce with salt and white pepper to taste. Adjust as needed.
- 7Combine the cooked pasta and kimchi in a large pot or mixing bowl.
- 8Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated.
- 9Transfer the mixture to an oven-safe dish.
- 10Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes.
- 11Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling
Ingredients
- 500 g dried elbow pasta
- 120 g unsalted butter
- 70 g plain flour
- 800 ml milk
- 200 ml kimchi juice
- 1 tbsp gochujang
- 200 g medium sharp cheddar cheese
- 350 g mozzarella cheese
- 400 g kimchi
- 0 salt
- 0 white pepper
- 10 g Korean chilli flakes
- 60 g panko breadcrumbs
Equipment
ovensaucepanwhiskgraterlarge pot or mixing bowloven-safe dish
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