Creamy bucatini with roasted seaweed from Korean American: Food that Tastes Like Home (page 39) by Eric Kim

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Notes about this recipe

  • yaleksly on July 11, 2024

    Very good. I added mushrooms for a little extra, and decreased the amount of heavy cream by a quarter as it felt excessive for the amount of pasta. Everything else I kept the same, though while tasting for seasoning I felt it really needed some acidity so added a squeeze of lemon and it was perfect. Going into our dinner rotation!

  • mooo42 on May 28, 2024

    Added msg and doenjang to give some oomph. Could have used a bit more. Great technique.

  • bernalgirl on January 28, 2023

    I doubled the recipe to feed a family of four. After reading reviews that it was 1-note, I added a solid handful of scallions and grated Parmesan cheese, and was generous with the gochugaru and black pepper, adding gochugaru while mixing it together and to finish. I also stirred in a bag of chopped, de-stemmed baby spinach. With these changes, we loved it and would absolutely make this again. The crumbled gim to finish adds a wonderfully addictive salinity that plays well with the spinach.

  • SheilaS on January 03, 2023

    This is a super easy but somewhat decadent pantry pasta that can be ready as quickly as any carbonara or cacio e pepe. It can be a simple bowl of comfort food or turned into a meal by tossing in some green beans or other veg. Do not be alarmed at the amount of seaweed. It will look like a lot but it's the perfect amount once mixed up. Also, Eric says the gochugaru is optional. I believe it's the perfect finishing touch and should not be missed!

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