{"id":21419,"date":"2011-08-14T11:33:47","date_gmt":"2011-08-14T15:33:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21419"},"modified":"2011-08-14T22:36:21","modified_gmt":"2011-08-15T02:36:21","slug":"butter-kimchi-pasta%e3%83%90%e3%82%bf%e3%83%bc%e3%82%ad%e3%83%a0%e3%83%81%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21419&lang=en","title":{"rendered":"Butter Kimchi Pasta
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\"\"<\/a><\/p>\n

Kimchi Butter Pasta<\/strong>
\nLunch August 13, 2011<\/em><\/p>\n

I like to keep a small jar of kimchi in our house, but it’s usually hidden in the very back of our fridge. Terry can’t stand the smell and I don’t blame him. The smell (and taste) is pretty strong and different and it’s not for everyone. So I make sure that the jar is tightly closed and contained in layers of plastic bags. But I love kimchi. Kimchi is originally a Korean food, but it’s very popular in Japan, and I grew up eating it regularly until I came to the US. So when Terry is out the whole day like yesterday, I like to plan a meal with kimchi. Here is my kimchi butter pasta I had for lunch. It’s very buttery and very kimchy. <\/p>\n

Kimchi Butter Pasta: cooked pasta, butter, chopped kimchi, soy sauce, gochujang (red pepper paste), sugar, salt, soft-boiled egg <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\"\"<\/a><\/p>\n

\u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\" <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Kimchi Butter Pasta Lunch August 13, 2011 I like to keep a small jar of kimchi in our house, but it’s usually hidden in the very back of our fridge. Terry can’t stand the smell and I don’t blame him. The smell (and taste) is pretty strong and different and it’s not for everyone. So […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-21419","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21419"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21419\/revisions"}],"predecessor-version":[{"id":21449,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21419\/revisions\/21449"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}