Kimchi Ragu
Welcome back to fusion foods where we combine amazing dishes across cultures. This is short rib kimchi ragu, and I’d say this Italian-Korean birth child deserves a round of applause. One of my favorite genres of food is Asian-Italian fusion pasta dishes! Pasta is a blank slate, and as long as you cook it al dente and pair it with a good sauce then you can’t really go wrong. Tagliatelle al Ragu is probably my favorite pasta dish, and this one starts as usual. Sear off your meat until crusty and set aside. We slowly cook our soffritto in this goodness, which now includes kimchi to incorporate umami and spice. Other not-so-traditional ingredients include gochujang, doenjang (basically a Korean miso), and soy sauce–these help to elevate umami, salty, and spicy levels even higher.
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