Bailey's best friend Emily spent the night with us last night. We all feel like Emily is part of the family so whenever she comes over I try to make her favorite breakfast...crepes with lingonberry preserves. She was really happy I did because she ate FOUR huge crepes! For such a tiny little thing she sure eats like a sailor!
Emily ended up staying longer so she could eat dinner with us too. Since she's not a huge fan of spicy food I was a little worried if she would like my new Korean spaghetti dish. She's eaten Korean at our house plenty of times so I had my fingers crossed. Well, I needn't have worried! She loved it and got seconds...in fact we all did!
Kimchi Spaghetti with Mushrooms and Bacon
16 oz spaghetti, cooked
2 cups kimchi, chopped
½ red onion, chopped
½ lb. bacon, chopped
8 oz pkg. sliced mushrooms
1 tablespoon butter
1 tablespoon sesame oil
3 tablespoons soy sauce
2 heaping tablespoons gochujang paste
2 tablespoon karo syrup
Yellow or white cheddar
Green onion, sliced
Heat a large skillet over medium heat and cook mushrooms in butter . When cooked set them aside.
Add the bacon to the same skillet and cook until crisp. A few minutes before you are ready to take out the bacon, add the onions and cook together until the onions are done. Set aside.
In the same skillet stir fry the kimchi in a bit of the bacon grease until cooked.
Add the mushrooms, bacon and onion to the skillet with the kimchi. Add the gochujang, sesame oil, soy sauce and karo syrup and stir to combine.
Add the cooked spaghetti to the skillet and combine.
Serve with cheese and additional toppings if desired.
It's challenging for me to find spaghetti recipes I can eat with my tomato allergy. I usually substitute pesto or a light alfredo sauce in place of the marinara version. I have to say this recipe blows all the others out of the water! I'm serious! This was so comforting...spicy and rich with bacony goodness. What's not to love?