This is my version of a kimchi mac n cheese which I developed because regular mac n cheese, while comforting, can feel a bit one-note. Adding kimchi and gochujang gives it sourness, funk and a low hum of heat that cuts through the creaminess of the cheese. A bechamel-based cheese sauce, two cheeses, chopped kimchi, kimchi juice, gochugaru and gochujang, all baked under a panko crust until bubbling. Serve it as a side, a main, or the only thing you’re eating that night.

Kimchi Mac N Cheese Explained

The bechamel

Every cheese sauce starts with a bechamel: butter, flour, milk. We melt the butter, whisk in the flour to make a roux and cook it for 2 to 3 minutes until it smells like cookies (yes, that’s the cue, raw flour disappears and you get a biscuity nuttiness). Then milk goes in slowly, whisking constantly. Adding all the milk at once is the fastest way to create lumps you’ll spend the next 5 minutes whisking out. Take your time and the sauce will be silky.

The cheese sauce

Cheddar and mozzarella, grated fresh from the block (pre-grated cheese has anti-caking agents that wreck the texture of the sauce). Cheddar gives flavour and bite, mozzarella gives stretch and melt. Add them to the bechamel in batches off the highest heat, letting each handful melt before the next goes in. Once smooth, the kimchi juice, gochugaru and gochujang get stirred through. The juice is the secret weapon, don’t throw it out, it carries everything that makes kimchi taste like kimchi.

The bake

Get the assembled mac n cheese into an oven dish and don’t smooth the top flat. Leave it textured so the extra cheese and panko on top can settle into the divots and crisp up unevenly, the best bits to eat. The whole thing needs to be wetter than you’d think before it goes in the oven, because the pasta keeps absorbing moisture as it bakes. If it looks slightly too saucy on the bench, it’ll be perfect coming out. 30 to 35 minutes at 180°C until the top is deep golden and the sauce is bubbling at the edges.

Ingredient Notes

Kimchi: Use a good quality cabbage kimchi, sold in jars at Asian grocers and most supermarkets. The funkier and more fermented, the better the result. The juice in the jar is liquid gold for this recipe, so don’t drain it off.

Gochujang: Korean fermented chilli paste, sold in plastic tubs at Asian grocers. It adds depth, sweetness and gentle heat that bridges the dairy and the kimchi. Don’t substitute sriracha or any other chilli sauce, it won’t taste the same.

Gochugaru: Korean chilli powder. This will add a nice kick to the mac n cheese. You'll find it in Asian grocers.

Cheese: Buy block cheese and grate it yourself. Pre-grated cheese is coated in anti-caking agents that prevent the cheese from melting smoothly into the sauce. The 30 seconds of grating is worth the texture difference. I've gone for mozzarella and cheddar but you could pick any cheese you like, just make sure one is sharp and strong for the flavour.

Equipment

• Chopping board

• Chef’s knife or kitchen scissors

• Large pasta pot

• Medium saucepan or saucier

• Whisk

• Box grater

• Large mixing bowl