Kimchi Pasta Is the Most Craveable Modern Korean Dish - K-Town

Published on Feb 8, 2018
Chicago's Mott Street is an American restaurant, but its menu takes a lot of inspiration from chef/owner Edward Kim's Korean heritage. Check out this week's episode of K-Town where host Matthew Kang tries out a couple kimchi pasta-style dishes like a stuffed cabbage and a kimchi udon with bonito flakes.
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Comments

  • Isn't pasta just a derivative of noodles anyway? lol.

  • I thought this was just something strange that Kyungsoo made but I didn’t know it was an actual dish! It looks delicious 🤤

  • Where are the kyungsoo comments :/

  • D.o ;)

  • Next time I make kimchi fried rice I’ll have to use butter, I’ve always used a combination of olive oil and a hit of sesame oil, cause I’m Greek and cook everything with olive oil

  • I've had kimchi pasta multiple times in L.A. It is not a good idea for a fusion.

  • That stuffed cabbage is really interesting! When I heard stuffed cabbage I immediately thought of the sweet and sour savory cabbage rolls I grew up eating at Simchas Torah celebrations and at the delicatessen. I’ve actually thought that using kimchi in stuffed cabbage would really increase the flavor and would compliment what is there nicely partially because it is a cuisine which works well with fermented foods

  • Can we get the recipe for the kimchi pasta? (Not any recipe, the one shown in the video)

  • Korean Japanese Italian American fusion confusion yummy-ness 😋

  • so it's just frickin kimchi udon, not pasta. do you call udon noodle soup pasta soup? hell no

  • God damn that looks so good! 😩

  • Matthew Kang is the best !!

  • Kimchi Pasta looks so good

  • That past is more Japanese than it is Korean. Mentaiko and bonito flakes, udon noodles are all Japanese. The only Korean thing about the dish is the kimchi, which Japanese people also eat, imported from Korea.

  • It's kinda odd that they use Japanese pronunciation of mentaiko but I gotta admit it's less mouthful than myeong-ran.

  • You are blowing my mind!

  • Mentaiko goes with any starch known to man. In Hawaii we have little shops that sell mentaiko musubis, the cadillac of musubis. We've not only already done mentaiko pasta, some of our stores sell dehydrated mentaiko and slivers of nori to go on top of pasta. IMO, mentaiko is tastier than ikura and tobiko. We're not always about the spam musubi, by any means. I wish more people would appreciate that. The local Japanese have also done a version with natto, green onions, mentaiko and pasta. If natto is your thing.....

  • EEEwwww! oh no, wait... WOAH!!! That's better.

  • wow so yummy tasty look it

  • omg... that looks so got dam good

  • fat chick breathin all hard n all shes doin is standin there talking.

  • actually i think it like Mentaiko pasta - Italian influenced Japanese dish

  • This isn't modern at all. You can get this anywhere in Korea.

  • Perfect combo right there!

  • Love K-town, hate his “moustache”

  • then u get a heart attack

  • some folk were not born to have a moustache. the food looks amazing though.

  • 666k subs

  • Not a big fan of kimchi itself but i love kimchi fried rice and pancake. That mentaiko kimchi udon sounds so delicious!

  • looks expensive. but delicious

  • Gotta shave Kang. "Fu man choo" is not a good look for us.

  • is craveable a word

  • Roz from Monsters Inc looking motherfuker.

  • you lucky dog.:)

  • That Kimchi (udon) pasta looks sooooo appetizing.. and I just finished a dinner too :)

  • 3:49 Seoul-reaching intensity?

  • Mmmmm...pollack roe....yuuuuuuuuuuuuummmmm BUT STOP CALLING IT BY IT'S JAPANESE NAME!!!!!!!! IT IS A KOREAN FOOD SHOW!!! CALL IT 명란젓!!!!

  • My grandmother used to snack on Kimchi sandwiches lol

  • @eater Just my opinion, it should be called Myeongnan-jeot Not mentaiko if this show features mostly restaurants influenced by Korean cuisine. And this cured pollack roes originated from Korea anyways. Link below. en.m.wikipedia.org/wiki/Pollock_roe

    • I actually thought the same thing too! If this was fusion Korean, shouldn’t they call it 명란젓 instead of mentaiko? Even if it is the same thing, but yeah, Korean.

    • SANG CHUN Lee they use bonito flakes too though

  • I love fusion dishes, and this one is amazing

  • You have a great delivery and personality. Good show and good luck to you.

  • I drooled on myself.

  • I like this guy, but he needs to seriously improve his Korean. It's so cringe-worthy when he pronounces words wrong. It's not 누롱지. It's 누룽지. I know you're Korean-American, but if you're going to speak the language, please do it right. You're representing all of us.

  • Man looks so good

  • no doubt is very good but I fail to see the connection with carbonara except the smokiness of the bonito.....

  • She said "lots of butter" so many times... how much is lots for these dishes?

  • Yo this guy can eat lmao

  • $19 for those tiny portions seems hardly "approachable"!

  • 3:50 *Seoul*-reaching

  • Wow, love this video!! That looked amazing and I love Kimchi!

  • I was half awake while watching this and eating a piece of bread, so when Matt finished his pasta I instinctively reached my hand out to dip my bread in the left over sauce 😂

  • I just had to watch because of that thumbnail

  • love this show

  • lol pasta

  • Stuffed Cabbage seems closer to Halupki(cabbage roll) than Lasagna.

  • Stuffed Cabbage seems closer to Halupki than Lasagna.

  • I've had lots of mentaiko spaghetti over the years. This version looks great. 👍

  • I almost passed out.

  • I wow, kimchi carbonara-ish dish. Droooooool!

    • Ma Beatriz Fores carbonara uses guanciale, and eggs. I'd say this is uniquely Korean American.

  • American? you think we are ignorant or what -,-

  • Matt, I nearly started chewing my screen due to your descriptions.........god, those dishes looked great!

  • You look like you lost weight

  • I don't get why people like kimchi so much, the garlic is just overpowering everything imo

    • Serpent Saviour There’s a lot of different ways to make kimchi so I’d give it another try. At my house we don’t even use garlic to make kimchi. Personally, I like really fermented radish kimchi and fresh cucumber kimchi the most.

    • FYI there are over 200+ types of kimchi officially, and every household makes their own style.

    • SparkzMxzXZ yea. I prefer mine not as acidic. I never buy it in jars from the supermarket. I go to my local Korean restaurant and buy it from them in bulk.

    • Because it has caffeine in it.

    • ? Why do people like coffee so much?

  • Small portions!! Wtf

    • Sam herreria it's not quantity that matters. it's quality

    • Each plate is $19 too lol.

  • There are very few said American food.

  • Kimchi is amazing when cooked in butter. Like, AMAZING.

    • +Nur La grande yep. Especially deep fried butter.

    • Anything cooked in butter is amazing

    • Mason K kimchi is amazing cooked in anything lol. But...sesame oil and kimchi cooking is comfort to me

  • that pasta reminds me of this dish from a Kdrama called Only You. I guess Chi-Town is in my future

  • this looks amazing

  • Mentaiko spaghetti and tarako spaghetti have been around for a long time in Japanese cuisine. I'm guessing that's where they got the idea for the noodle dish. It's interesting to see it made with udon and with kimchi flavoring.

    • ohdaUtube pasta did came from Chinese n Japanese cuisine lol just different type of flour

    • No... It's Korean/Japanese/Italian. But more accurately Korean American food If you think Italy doesn't have what Japan has been making you're not aware. Southern Italy.

    • lol exactly this is more like Italian-Japanese with Kimchi...

  • I see a Man-Boy?! Oh wait..... Matt 🤔

  • I had made this 20 years ago.

    • We believe you!

  • Somebody send this guy a shaving kit

    • hahahahaha I was thinking the same

    • They need Dollar Shave club to sponsor them :p

  • I see you with that beard Matt!

  • Wouldn't that be Italian-Korean?

    • How is this Italian exactly? If you're talking about noodles, udon is a Japanese noodle by way of China. Marco Polo brought the noodle concept back from China much like how it brought tomatoes from the Americas. To be exact, this is Korean American (aka American food like American Chinese, those crazy rolls, along with the California roll).

    • Americans love claiming that everything's theirs.

  • I think the ultimate Korean American dish would be kalbi burgers with kimchee. 😊👨‍🍳

    • Not new at all. Koreans in Hawaii have a version of hamburgers in which they not only put kimchee and sometimes chives or water drop (Korean watercress) and even tofu, but we also put a little dokk inside of it that gets soft and chewy, like a little surprise bite, when the burger is cooked. And by hamburger, I mean chopped steak with a lot of fat in it. It's tender, juicy and out of this world. My family has been making this for decades since my halmoniim and harabugi's days. Although meat was scarce way back when, it's now a comfort go to meal.

    • I'm in.

    • Hmmm... that's very compelling actually.

  • This seems more Italian...

    • Dude this isnt pasta it is Udon other parts of the world also have noodle dishes smh

    • Sun Meta dude italy stole egg noodles from china

    • You're both right... Now kith.

    • Noodles were first made in China using rice. Pasta is Italian and considering they used the words "Carbonara" and "lasagna" I think we can be sure they are talking about the Italian stuff.

    • Sun Meta pasta was actually invented in China though

  • Korean-Italian!

    • More like Korean/Japanese/Italian

  • GOTTA LOVE K-TOWN

  • Kimchi Pasta is the best!

    • Infinite Athletics try a hoisin steak kimchi grilled cheese next time you got leftover steak

    • you are the guy watching Hodgetwins.

  • Beautiful !

  • Notification squad