Ingredients

1/2 Lb pasta of choice (rigatoni recommended)
2 cups chopped kimchi
2 cups milk of choice
1 1/2 cup cheese of choice (mozzarella recommended)
1 cup breadcrumbs
4 tbsp butter
4 tbsp flour
2 tbsp gochujang
2 tbsp Bowlcut Chili Crisp

Instructions

1. Bring large pot of water to boil and cook pasta according to box instructions.
2. 2. While pasta cooks, melt butter in a pan on medium heat. Once melted, add chopped kimchi and sauté for 2–3 minutes.
3. Add gochujang to pan. Combine together with kimchi. Sauté for 1 minute, then stir in flour for 2–3 minutes.
4. Slowly add milk until sauce thickens and smooths.
5. By this time, pasta should be al dente. Remove from heat and drain pasta, reserving 1/3 cup pasta water.
6. Reduce flame to low. Stir in cheese until melted. Add 2–3 tbsp pasta water and stir well.
7. Add pasta, then fold until well coated. Add more pasta water until sauce consistency is as desired.
8. In a bowl, mix breadcrumbs and Bowlcut Chili Crisp until well combined. 9. Top pasta with more cheese and breadcrumbs. Broil in oven until crisp.