Spicy Kimchi and Feta Pasta, Korean-Inspired

Ingredients

• 90 g misozuke (or vegan feta) — about 3 oz
• 2 heaping cups cherry tomatoes (about 325 g)
• 1 1/2 cups mixed vegetables (optional) — use bell pepper, zucchini or mushrooms
• 1/2 onion, sliced (about 60 g)
• 1/2 cup kimchi, roughly chopped (about 100 g)
• 2 tbsp kimchi juice (about 30 ml)
• 3 scallions, roughly chopped
• 5 garlic cloves, smashed or minced
• 1 tsp gochugaru (Korean red pepper flakes)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp rice syrup (or honey/ maple syrup for sweetness)
• 2 cups cooked Korean rice cakes (tteok), about 300 g

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (200°C). Choose a medium baking dish large enough to hold the tomatoes, onions and misozuke with a little room to roast and char. Spread the cherry tomatoes, sliced onion, chopped kimchi, smashed garlic and any optional vegetables in the dish. Pour kimchi juice over the vegetables, and sprinkle with gochugaru, salt and pepper.
2. Add the misozuke: Nestle the block of misozuke (or vegan feta) into the center of the baking dish so it roasts alongside the vegetables. The cheese or miso-cured block will soften and caramelize while the tomatoes burst and char.
3. Bake until charred: Bake in the preheated oven for 20–25 minutes, or until the tomatoes have blistered and charred in spots and the misozuke is soft and slightly golden on top. Keep an eye on it after 20 minutes to avoid over-browning.
4. Mix the sauce: Remove the dish from the oven. Using a fork or spoon, mash the softened misozuke into the roasted tomatoes and vegetables to create a creamy, tangy sauce. Add the gochujang and rice syrup, stirring until well combined and glossy. Taste and adjust seasoning — add more salt, gochugaru or kimchi juice as needed.
5. Combine with rice cakes and scallions: Add the cooked Korean rice cakes (tteok) to the dish and gently toss so the rice cakes are coated in the sauce. Scatter roughly chopped scallions and a few sesame seeds on top for freshness and crunch.
6. Serve: Serve immediately while warm and creamy. This dish pairs well with a simple green salad or steamed vegetables. Leftovers reheat well on the stove with a splash of water or extra kimchi juice to loosen the sauce.

Notes and tips

• Substitutions: If you don’t have misozuke, use firm feta or a vegan feta alternative. Adjust salt and sweetness if using salty feta.
• Rice cakes: Cook the rice cakes according to package instructions before adding to the dish. They should be soft and chewy when incorporated into the sauce.
• Heat level: Increase or decrease gochugaru and gochujang to control spiciness. You can omit gochugaru if you prefer milder heat.
• Make it vegan: Use vegan miso-curd or a plant-based feta and replace honey/rice syrup with maple syrup if needed.