FOOL-PROOF RECIPE!

KIMCHI MAC & CHEESE

CARAMELIZE GOCHUJANG

Melt unsalted butter, season with garlic powder, onion powder, then add gochujang. Cook until caramelized.

1

KIMCHI FLAVOR

Add roughly chopped kimchi and kimchi juice. Cook for a few seconds, or until slightly caramelized & tender.

2

MILK SLURRY

Instead of flour, cornstarch helps thicken the sauce without risking a flour-y taste or turning lumpy. Combine cornstarch with heavy cream & whole milk, then add to the kimchi sauce.

3

MAKE IT CHEESY

Turn off the heat, then slowly add freshly grated parmesan, gruyere, & mozzarella until gooey and melty.

4

COMBINE & LAYER

Combine the pasta with the kimchi cheese sauce. Layer half the Kimchi Mac & Cheese, shredded mozzarella, & the remaining Kimchi Mac & Cheese.

5

TOP & BAKE

Finish with toasted panko bread crumbs and sesame seeds. Bake at 380F for about 20 minutes

6

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