Learn how to make a seaweed pasta dish. Chef Kyungbin Min uses spaghetti noodles, a seaweed compound butter, shiitakes mushrooms, and some really fancy seaweed to make this seaweed pasta. And yes... there's Yondu in this dish!
Who knows, you may be lucky enough to find this dish at one of Kyungbin's pop ups in Los Angeles.
Seaweed Pasta with Gamtae and Kwangcheonkim Seaweed
Chef Kyungbin Min
Ingredients List
For the seaweed pasta:
8 oz spaghetti noodles
1/4 cup of sliced dried shiitakes
Dried seaweed, either a mix or a single varietal like you would use for miyeokguk.
1 tablespoon yondu (the orange one)
1 tablespoon lemon juice
Freshly grated parmesan cheese
Gamtae seaweed
3 tablespoons seaweed compound butter
For the compound butter:
1 stick unsalted butter, softened.
Kwangcheonkim seaweed, blended into a superfine powder
Minced garlic
Yondu (the orange one), to taste
Prep:
Cook the spaghetti noodles in salted boiling water for 8 minutes. Strain and set aside.
Mix the softened butter well with the blended kwangcheonkim seaweed, minced garlic, and yondu.
Rehydrate the dried seaweed. Put the seaweed in a bowl or container and cover with water warm water. Let the seaweed sit for about 10 minutes to rehydrate.
Rehydrate the dried shiitakes in about 1/2 cup of warm water. Let them sit for about 10 minutes to rehydrate. Don’t discard the liquid, because we are going to use that as well!
Chef Kyungbin Min at home
How to Make Seaweed Pasta
Step 1
In a large skillet, melt 3 tablespoons of the seaweed compound butter. Then squeeze the water out of the shiitake mushrooms and add them to fry in the butter for about a minute. Add most of the reserved shiitake water. Stir well to emulsify the butter with the water.
Step 2
Add the cooked noodles and 2 to 3 tablespoons of finely blended kwangcheonkim. Season with about a tablespoon of yondu (or to taste). Now add the lemon juice. Stir well to evenly coat the noodles and emulsify everything together.
Step 3
Add a handful of the rehydrated seaweed. Stir to incorporate.
Step 4
To plate, use tongs to transfer the noodles to your bowl(s). Top with freshly grated parmesan cheese. Add some roughly torn gamete seaweed.