Kimchi Angel Hair

Good day folks! This week, another remake & re-style of one of my past recipe - Kimchi Angel Hair. YES It's KIMCHI! , my favorite side dish to go with staples. Probably the reason why I always have jars & jars of kimchi hiding somewhere in the fridge. I mean, they do have a pretty long shelve life and of course first in first out! Wouldn't wanna get diarrhea from having expired kimchi! 

This time round, I decided to make this recipe Vegan! I added in julienned Japanese cucumber in this dish & the results? It lighten up the dish & gave an extra crunch to it! In addition you can serve this cold! - kinda like pasta salad. 

I gotta admit that I AM addicted to cold angel hair! The flavors really intensify when you serve it chilled! & angel hair is one of the easiest pasta to cook. Just 2 minutes are enough to cook it through thoroughly. Important things to note in this recipe:

  • Get a really juicy & tasty kimchi! Reserve the juice to be used later!
  • Do not leave angel hair in the boiling water for too long especially if you like your pasta Al Dente. (<2 minutes)

A huge thanks to Luzerne Global for the sponsor of this stunning marble tableware set! Do check them out for more contemporary, modern and stunning collections!


  • 1/2 whole onion, half inch slices
  • 2 cloves of garlic, thinly sliced
  • 1 tbs sesame oil
  • 2 tbs olive oil
  • 1.5 tbs gochujang (korean hot pepper paste)
  • 100g of kimchi chopped to smaller pieces 
  • 3 tbs kimchi juice, from kimchi
  • 1 tbs pasta water
  • 2 tsp korean hot pepper flakes (optional)
  • 280 g of angel hair, enough for 2 servings - substitutable 
  • salt and pepper to taste
  • 2-3 tbs grated cheese (I use parmigiano reggiano)
  • chinese parsley or cilantro for garnishing
  • 100 g Japanese cucumber, julienned


Preheat pan on medium heat, sesame oil and sauteed onions till slightly softer. At the same time prepare a pot of boiling water with enough salt in for the pasta. Follow the instructions on the package and start cooking the pasta. (tips: gauge your timing well, if your pasta take longer to cook, you can prepare your pan a few minutes after you put your pasta in the boiling water.)

When the onions start to turn soft, add in chopped kimchi, hot pepper flakes, gochujang and garlic. Sauteed till onions turn soft & translucent then add in kimchi juice and pasta water. Turn the heat down to medium low. Simmer for a minute or so.

By this time your pasta should be about done. Do not cook it fully, if you like your pasta harder. Drain the pasta and add it to the pan along with the kimchi ingredients.  Adjust the heat to medium high. Cook for a minute or two. Salt and pepper to taste.

Turn off the heat, and add in the julienned cucumbers. Give it a light stir so as to cook the cucumbers slightly with the residue heat. Garnish with chinese parsley/cilantro and top with grated cheese. 

You're ready to serve!