There are pasta dishes; there are kimchi dishes. Then there’s cheesy kimchi linguine with gochujang butter, a dish that flies the flag for sweet-spicy-salty-umami-fermented flavour. It’s rich, loud, crimson and glossy,” says Lara Lee.
“That it comes together in just 15 minutes with store-cupboard ingredients makes it even more special. Key to balancing the dish are the garnishes: flakes of crispy seaweed and spring onions are sprinkled on top, layered with a squeeze of lime and a crispy fried egg whose all-important runny yolk is broken into, and tossed together with, grated Parmesan for a bowl of sheer decadence.”
