{"id":35955,"date":"2015-06-13T19:40:43","date_gmt":"2015-06-13T23:40:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35955"},"modified":"2015-06-14T09:40:37","modified_gmt":"2015-06-14T13:40:37","slug":"kimchi-carbonara%e3%82%ad%e3%83%a0%e3%83%81%e3%82%ab%e3%83%ab%e3%83%9c%e3%83%8a%e3%83%bc%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35955&lang=en","title":{"rendered":"Kimchi Carbonara
\u30ad\u30e0\u30c1\u30ab\u30eb\u30dc\u30ca\u30fc\u30e9"},"content":{"rendered":"

\"565\"<\/a><\/p>\n

Kimchi Carbonara<\/strong><\/p>\n

I don’t make spaghetti alla caobonara very often, but I get craving for it once in a while.<\/p>\n

<\/p>\n

A week or so ago I happened to have several egg yolks I needed to use, and I decided to make some.<\/p>\n

Carbonara always tastes good, but this one was a bit special, as served with kimchi and roasted sweet seaweed.<\/p>\n

I like to make my carbonara only with egg yolks instead of whole eggs, so it’s pretty rich, and the spiciness of the kimchi and the crunchy seaweed create a great balance.<\/p>\n

I used “Surasang” brand’s”Seasoned Seaweed Original” I recently found at a local Korean grocery store. This is delicious. You can sprinkle this on rice, pasta, salad, or just eat it as a snack. It’s sweet and crunchy, and the sesame flavor is addictive.<\/p>\n

By the way, it’s not always easy to find good kimchi where I live. I found this brand<\/a> online and I’m thinking of trying. The original sounds good, but I’m particularly interested in their daikon one and the vegan one.<\/p>\n

Kimchi Carbonara<\/strong><\/p>\n

olive oil
\n1 clove garlic, chopped
\n100g linguine, cooked
\n2 egg yolks
\n1\/2 cup Parmesan cheese, grated
\nsalt and pepper
\n2 tablespoons kimchi, chopped
\n2 tablespoons Korean roasted sweet sheeweed1. Sautee garlic in olive oil.
\n2. Add cooked linguine.
\n3. Combine egg yolks and cheese in a small bowl. Remove the pan from the heat. Add the mixture to the pasta and quickly whisk until the eggs thicken. Salt and pepper.
\n4. Serve with kimchi and seaweed.<\/p>\n<\/div>\n

\u30ad\u30e0\u30c1\u30ab\u30eb\u30dc\u30ca\u30fc\u30e9<\/strong><\/p>\n

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\"563\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

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

Kimchi Carbonara I don’t make spaghetti alla caobonara very often, but I get craving for it once in a while.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,11],"tags":[],"class_list":["post-35955","post","type-post","status-publish","format-standard","hentry","category-egg","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35955","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=35955"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35955\/revisions"}],"predecessor-version":[{"id":35987,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35955\/revisions\/35987"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}