Greek-Korean Fusion Recipe: Kimchi Olive Pasta

Create a short and unfussy dish with this kimchi olive pasta recipe, a unique Greek-Korean fusion. This Mediterranean-Korean crossover combines spicy kimchi and rich Kalamata olives with feta cheese and fried egg on top, ready in just 15 minutes!

In June, we had the opportunity to visit Messolonghi in Western Greece, thanks to an invitation from Bio Net West Hellas. Alongside a group of Korean journalists, we got to explore various Greek organic products, including their savory olives. We also had the pleasure of experiencing standout Greek cuisine.

Olives hold a prominent place in Mediterranean cuisine, not just as a fruit, but also in the form of olive oil. This element provides a distinctive flavor influencing the diverse culinary styles of each Mediterranean country.

Our travels in Greece sparked inspiration for this recipe, a harmonious blend of Korean and Greek cuisines. Today, we present to you the “Short & Direct Kimchi Olive Pasta”.

Prepared in just 15 minutes, this dish brings together the spiciness of kimchi, the richness of Greek Kalamata olives, the tang of feta cheese, all topped off with a fried egg.

The Magic of Fusion Cuisine

Fusion cuisine is about pushing culinary boundaries and redefining old-style food norms. Combining Greek and Korean cuisines might seem unconventional, but it’s a taste experience that is both unique and delightful.

This kimchi olive pasta dish captures the hearty essence of Greek flavors with a bold Korean twist, delivering an unusual taste sensation.

Pairing Kimchi and Olives

Kimchi and olives, two robust flavors from Korean and Mediterranean cuisines respectively, can be a challenging yet remarkable pair. Their strong, unique flavor profiles can overpower, making balance the key to a successful dish.

By keeping the other ingredients unfussy, the flavors of kimchi and olives can harmoniously stand out. This recipe brings a new twist to typical kimchi pasta and olive pasta dishes by marrying these two bold flavors together.

Recipe Ingredients for Kimchi Olive Pasta

To create this Greek-Korean fusion, you’ll need several key ingredients, each contributing its own flavor profile.

Pasta:

Rigatoni is the pasta of choice for this recipe due to its short and hearty structure, ideal for holding onto the sauce. However, feel free to substitute it with any other short pasta that you prefer.

Kimchi:

Opt for sour cabbage kimchi, known for its tanginess and spice, which is essential to impart the classic Korean flavor in this dish.

Olives:

For this recipe, organic vacuum-sealed Greek Kalamata olives are recommended. Their natural flavor is retained, they’re direct to store, and they bring that desired classic Greek touch to the dish. If these olives have pits, you can remove them by cutting around the pit with a paring knife and gently separating the flesh.

If you can’t find them, Kalamata olives in a brine will also work. Just remember to rinse the brine off before use to balance the saltiness.

Feta Cheese:

This adds a mild tangy flavor, enhancing the overall complexity of the pasta.

Fried Egg:

A fried egg imparts a rich creaminess that contrasts beautifully with the spicier elements of the dish. When the yolk breaks and blends with the pasta, it binds the kimchi and olives together, creating an indulgent, creamy sauce that enhances the overall taste.

Olive Oil, Garlic and Green Onion:

These three aromatics enhance the savoriness of the dish, rounding out the flavor and offering a pleasing balance to the kimchi and olives.

How the dish comes together

• Cook your pasta according to the package directions until al dente.
• If your olives have pits, remove them and slice the olives into pieces.

• Heat olive oil in a skillet over medium-low heat. Be careful not to overheat the oil. Add the kimchi and sauté until it softens, about 2-3 minutes.
• Add the olives and garlic to the skillet and continue to cook for another minute, allowing the flavors to meld together with the kimchi.

• Toss in the cooked pasta, adding a splash of pasta water to help bind all the ingredients together. Season with salt and pepper if needed.
• Sprinkle feta cheese and chopped green onions over the pasta, mixing them in lightly.

Ways to serve it

As a final touch, top the pasta with a fried egg, either sunny side up or over-direct. Drizzle additional extra virgin olive oil over the dish before serving, if desired.

We hope you’ll try making this unfussy yet savory pasta with kimchi and olives at home and savor the unique blend of Greek and Korean flavors.

• Yield: 3
• Cook: 15 minutes

Ingredients

• 7 oz (200 g) rigatoni pasta, or other short pasta
• 3 tbsp extra virgin olive oil
• 3/4 cup (160 ml) chopped sour kimchi
• 1/2 cup (120 ml) Kalamata olives, vacuum sealed olives preferred. See note below.
• 2-3 cloves garlic, finely minced
• 1/4 cup (60 ml) pasta water
• 1.5 oz (42 g) Feta cheese, crumbled
• 2 green onion, finely chopped
• 3 eggs

Method

1. Cook your pasta according to the package directions until al dente. If your olives have pits, remove them and slice the olives into pieces.
2. Heat olive oil in a skillet over medium-low heat. Be careful not to overheat the oil. Add the kimchi and sauté until it softens, about 2-3 minutes. Add the olives and garlic to the skillet and continue to cook for another minute, allowing the flavors to meld together with the kimchi.
3. Toss in the cooked pasta, adding a splash of pasta water to help bind all the ingredients together. Season with salt and pepper if needed.
4. Sprinkle feta cheese and chopped green onions over the pasta, mixing them in lightly. Meanwhile, in a separate skillet, cook the eggs to your preference, either sunny-side-up or over-easy.
5. As a final touch, top the pasta with a fried egg. Drizzle additional extra virgin olive oil over the dish before serving, if desired.

Notes

For this recipe, organic vacuum-sealed Kalamata olives are recommended. If you can’t find them, Kalamata olives in a brine will also work well. Just remember to rinse the brine off before use to balance the saltiness.