The Washington Post

Creamy Bucatini With Roasted Seaweed

Creamy Bucatini With Roasted Seaweed 3.000

Scott Suchman for The Washington Post; food styling by Nicola Davis for The Washington Post

May 25, 2022

In food writer Eric Kim’s debut cookbook, “Korean American,” he shares a recipe for what his family calls “gim pasta,” “a simple, perfect little black dress of a pantry dish featuring chewy bucatini, roasted seaweed and cream,” he writes. Gim (often Romanized as kim) is roasted seaweed seasoned with salt and sometimes brushed with sesame oil, and Kim calls it “one of the greatest Korean pantry items of all time.”

Total time: 15 minutes

Storage Notes: Refrigerate leftovers for up to 5 days.

Where to Buy: Roasted seaweed and gochugaru can be found at Asian markets, well-stocked supermarkets or online.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings; about 5 cups

Ingredients
  • Fine salt
  • 8 ounces dried bucatini
  • One (12-ounce) can evaporated milk
  • 1 teaspoon garlic powder
  • 1 tablespoon toasted sesame oil
  • Freshly ground black pepper, for serving
  • Flaky sea salt, for serving
  • One (0.35-ounce) package roasted seaweed snacks, preferably sesame flavored, or more to taste
  • Gochugaru, Aleppo pepper or crushed red pepper flakes, for serving (optional)

Directions

Bring a large pot of water to a boil and salt it generously. Add the bucatini and cook until pliable, 4 to 5 minutes. Reserve 1 cup of the starchy pasta water, then drain the bucatini and return it to the pot.

Add the milk, garlic powder and about half of the reserved pasta water to the pasta (saving the rest of the water to thin out the sauce later if needed). Bring to a simmer over medium-high heat, stirring constantly until the sauce reduces by half and slicks the bucatini, 4 to 5 minutes.

Stir in the sesame oil. Taste and season with more salt if needed (the pasta should be generously salted to complement the seaweed’s natural salinity). If the pasta has begun to stick together, stir in more of the reserved pasta water to loosen it.

Divide the pasta among plates and finish with black pepper and flaky sea salt. Crush the roasted seaweed with your hands over the bucatini, dust with the gochugaru, Aleppo pepper or crushed red pepper flakes, if using, and serve.


Recipe Source

Adapted from “Korean American” by Eric Kim (Clarkson Potter, 2022).

Tested by Aaron Hutcherson.

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Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 1/4 cups), based on 4 and using 1 seaweed packet: 369


% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 7g 35%

Cholesterol: 21mg 7%

Sodium: 248mg 10%

Total Carbohydrates: 54g 18%

Dietary Fiber: 2g 8%

Sugar: 11g

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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