Kimchi Pasta Is the Most Craveable Modern Korean Dish - K-Town

[@YKDDS91]

Kimchi is amazing when cooked in butter. Like, AMAZING.

[@jewsaregenocidalhores]

Anything cooked in butter is amazing

[@hangthanh9534]

+Nur La grande yep. Especially deep fried butter.

[@blackmill]

Matthew Kang is the best !!

[@Coooljenn]

This is my favorite restaurant in Chicago by far thanks to the kimchi udon!!

[@StichChoi]

kimchi and pasta surprisingly goes well, i tried making my own version in my kitchen 😂😂

[@RetroMyrtleBeachGuy]

I always pair my pierogies with Kimchee! The acid and spicy go perfectly with the starch and sour cream... ❤

[@manymoonstraveled]

Wow, love this video!! That looked amazing and I love Kimchi!

[@ellahaelee]

Kimchi Pasta looks so good

[@skatingcanuck9837]

This place looks like a destination restaurant. I am guessing Matthew has a culinary or writing background with his ability to articulate all the flavours so accurately.

Mentaiko goes with any starch known to man. In Hawaii we have little shops that sell mentaiko musubis, the cadillac of musubis. We've not only already done mentaiko pasta, some of our stores sell dehydrated mentaiko and slivers of nori to go on top of pasta. IMO, mentaiko is tastier than ikura and tobiko. We're not always about the spam musubi, by any means. I wish more people would appreciate that. The local Japanese have also done a version with natto, green onions, mentaiko and pasta. If natto is your thing.....

[@dganet]

Matt, I nearly started chewing my screen due to your descriptions.........god, those dishes looked great!

[@baekhyunschopsticks6763]

I thought this was just something strange that Kyungsoo made but I didn’t know it was an actual dish! It looks delicious 🤤

[@patriceodell4079]

You have a great delivery and personality. Good show and good luck to you.

[@TheQueerTailor]

That stuffed cabbage is really interesting! When I heard stuffed cabbage I immediately thought of the sweet and sour savory cabbage rolls I grew up eating at Simchas Torah celebrations and at the delicatessen. I’ve actually thought that using kimchi in stuffed cabbage would really increase the flavor and would compliment what is there nicely partially because it is a cuisine which works well with fermented foods

[@TheQueerTailor]

Next time I make kimchi fried rice I’ll have to use butter, I’ve always used a combination of olive oil and a hit of sesame oil, cause I’m Greek and cook everything with olive oil

[@tosht2515]

I've had lots of mentaiko spaghetti over the years. This version looks great. 👍

[@jordinhocharles]

Lol those chopsticks look like straws 😂😂 kept throwing me off 🤣🤣🤣

[@sado429]

That Kimchi (udon) pasta looks sooooo appetizing.. and I just finished a dinner too :)

[@simpotatohi]

GOTTA LOVE K-TOWN

[@Takusanmizu77]

love this show

[@kev4850]

I love fusion dishes, and this one is amazing

[@ryenfanclub6418]

You make me glad I moved to Chicago 🙏

[@RoamTheWorld]

Perfect combo right there!

[@holden6104]

Watching this dude eat what are basically midnight snack kimchi foods as if they're fine dining items is hilarious. What's next...wine pairings lol?

[@edwardssistershands]

I drooled on myself.

[@babagee654]

this looks amazing

[@sherryo360]

You are blowing my mind!

[@InfiniteAthletics]

Kimchi Pasta is the best!

[@balls9357]

you are the guy watching Hodgetwins.

[@petepete8862]

Infinite Athletics try a hoisin steak kimchi grilled cheese next time you got leftover steak

[@DessertFirstJenny]

Not a big fan of kimchi itself but i love kimchi fried rice and pancake. That mentaiko kimchi udon sounds so delicious!

[@gerelt-odbold5990]

Amazing 🤩

[@yonicoleeeo]

I was half awake while watching this and eating a piece of bread, so when Matt finished his pasta I instinctively reached my hand out to dip my bread in the left over sauce 😂

[@mdjcsmith]

Wonder if there would be a different feel to the udon dish if you used a fork? Would it feel more like pasta than noodles?

[@123Seraph1982]

Pollok Roe was first eaten in Korea. In Korean--it's called Myung ran

[@pag3309]

Man looks so good

[@mamagina4846]

Korean Japanese Italian American fusion confusion yummy-ness 😋

[@koog008]

omg... that looks so got dam good

[@wampaisen]

that pasta reminds me of this dish from a Kdrama called Only You. I guess Chi-Town is in my future

[@ChefRafi]

I think the ultimate Korean American dish would be kalbi burgers with kimchee. 😊👨‍🍳

[@globalforce]

Hmmm... that's very compelling actually.

[@eliyang]

I'm in.

[@angeliqueb.59]

Can we get the recipe for the kimchi pasta? (Not any recipe, the one shown in the video)

[@kahopukehau]

God damn that looks so good! 😩

[@beatrizfores]

I wow, kimchi carbonara-ish dish. Droooooool!

[@ohdaUtube]

Ma Beatriz Fores carbonara uses guanciale, and eggs. I'd say this is uniquely Korean American.

[@superior54]

Keep the peace

[@davidmmad1714]

Every Korean fusion dish that incorporates cream into Korean dishes that I’ve had was always somewhat off. It’s something that one eats with the eyes but once it hits the palate it’s just flat out weird. I’ve never ever said that I want to try again. If you want fusion just have traditional pasta with kimchi as ban Chan . But it’s always cool to try something once. Almost all these fusion restaurants that were in vogue in nyc r all dead now, they realize it’s not sustainable, better to focus on traditional cuisine because that’s still very novel to most Americans

[@moonskeetz]

I almost passed out.

[@ptyoder]

Stuffed Cabbage seems closer to Halupki than Lasagna.

[@AMPCOD4]

I just had to watch because of that thumbnail

[@soboro76]

That past is more Japanese than it is Korean. Mentaiko and bonito flakes, udon noodles are all Japanese. The only Korean thing about the dish is the kimchi, which Japanese people also eat, imported from Korea.

[@danielpark3069]

i know it's an old comment but quick info, mentaiko actually is Korean and was originated from Korea :D

[@soboro76]

@cloudy rq Thanks, I learned something new! That said, it's still odd to call it a Korean dish. Should be a fusion dish.

[@HypeFoods]

looks expensive. but delicious

[@doenjangstew4438]

I had made this 20 years ago.

[@eater]

We believe you!

[@DMTHOTH]

BTW Myeongnan-jeot(Salted Myeongtae(Pollock)'s roe) is originated from korean peninsula, not japanese.

[@twiggymcgwire8608]

The host has no clue what hes talking about. Loool

[@hangthanh9534]

actually i think it like Mentaiko pasta - Italian influenced Japanese dish

[@nikkisixx29]

Mentaiko comes from korea

[@kellylim3677]

that pork kimchi lasagne looks amazing! but feels a lot of work, imma try that one day! thanks for the vid!

[@ThisSentenceIsFalse]

wow so yummy tasty look it

[@ptyoder]

Stuffed Cabbage seems closer to Halupki(cabbage roll) than Lasagna.

[@sunmeta6229]

Korean-Italian!

[@ohdaUtube]

More like Korean/Japanese/Italian

[@nikkisixx29]

ohdaUtube mentaiko is actually korean

[@derekyu6150]

She said "lots of butter" so many times... how much is lots for these dishes?

[@chaewoolim9875]

i c u

[@derekyu6150]

git ur pic up u sneak

[@dreammfyre]

Wouldn't that be Italian-Korean?

[@dan8085]

Americans love claiming that everything's theirs.

[@ohdaUtube]

How is this Italian exactly? If you're talking about noodles, udon is a Japanese noodle by way of China. Marco Polo brought the noodle concept back from China much like how it brought tomatoes from the Americas. To be exact, this is Korean American (aka American food like American Chinese, those crazy rolls, along with the California roll).

[@Rabbittomaru]

Why everyone fight over claiming which foods come from? In the end, only last taste in piece of tongue, mind of appetite, and end up as _"number two"_ 😅

[@WanaBgamer]

Yo this guy can eat lmao

[@PaulNirvana]

I see you with that beard Matt!

[@matthewkang]

PaulNirvana I can’t grow one 😫

[@kobinaireland4058]

some folk were not born to have a moustache. the food looks amazing though.

[@hongjosh8]

Somebody send this guy a shaving kit

[@mdem5059]

They need Dollar Shave club to sponsor them :p

[@_danymal]

hahahahaha I was thinking the same

[@EGOCOGITOSUM]

no doubt is very good but I fail to see the connection with carbonara except the smokiness of the bonito.....

[@sangchunlee1217]

@eater Just my opinion, it should be called Myeongnan-jeot Not mentaiko if this show features mostly restaurants influenced by Korean cuisine. And this cured pollack roes originated from Korea anyways. Link below. en.m.wikipedia.org/wiki/Pollock_roe

[@SATCH1R0]

SANG CHUN Lee they use bonito flakes too though

[@UltraHanisah]

I actually thought the same thing too! If this was fusion Korean, shouldn’t they call it 명란젓 instead of mentaiko? Even if it is the same thing, but yeah, Korean.

[@arashikinjo2850]

Notification squad

[@jasmine-rose18]

Where are the kyungsoo comments :/

[@wpnt37]

$19 for those tiny portions seems hardly "approachable"!

[@MN-de]

This is not a small portion

[@LDellosa]

3:50 *Seoul*-reaching

[@johnkang2000]

It's kinda odd that they use Japanese pronunciation of mentaiko but I gotta admit it's less mouthful than myeong-ran.

[@Warioda]

EEEwwww! oh no, wait... WOAH!!! That's better.

[@stephkim00]

This seems more Italian...

[@sunmeta6229]

Apparently, Americans have decided that pizza and pasta are their inventions now.

[@stephkim00]

Sun Meta pasta was actually invented in China though

[@sunmeta6229]

Noodles were first made in China using rice. Pasta is Italian and considering they used the words "Carbonara" and "lasagna" I think we can be sure they are talking about the Italian stuff.

[@dan8085]

You're both right... Now kith.

[@nattobaby]

Sun Meta dude italy stole egg noodles from china

[@jebbush7633]

is craveable a word

[@jasonbean7296]

you lucky dog.:)

[@yousefessam8343]

then u get a heart attack

[@salvadorquincy4599]

Small portions!! Wtf

[@otsmalls1580]

Sam herreria it's not quantity that matters. it's quality

[@bobbowie9350]

Hipster food is expensive

[@esluxmea7742]

History fact here. Pollock roe known as meitaiko is not specifically Japanese food. Fermentation tech was given to Japan around 1400~1500 from Korea. And some of that fermentation skill is from China. I'm Korean and hate to say we got it from China, well even chilli peppers are from china and made red Kimchi from then. Before, Korea only had white Kimchi. Korea China and Japan are culturally related but somewhat different. Don't just say something is from one contry.

[@rae7180]

American? you think we are ignorant or what -,-

[@rylau94]

lol pasta

[@AlpinaJohnnie]

Love K-town, hate his “moustache”

[@jjj03512hiohi]

명란젓이 한국에서 일본으로 전해진걸로 아는데 오히려 멘타이코로 알려진게 참 기분이 그렇네.

[@Fabled]

666k subs

[@dimpelzmyles]

You look like you lost weight

[@user-sl6ti8dq8z]

D.o ;)

[@HidetoraToujou]

so it's just frickin kimchi udon, not pasta. do you call udon noodle soup pasta soup? hell no

[@eliyang]

Gotta shave Kang. "Fu man choo" is not a good look for us.

[@alessia2088]

" Korean-American food " but lasagna and pasta are Italian so ....

[@toBe8ere]

Well, actually they said and it's more like American food w/ clear Korean and Italian influences. At least, for these two specific dishes. The owner is a Korean-American w/ a fine dining background, remember?

[@golfmaniac007]

IDK.....udon noodle is an overrated noodle.

[@andrewkim2013]

I've had kimchi pasta multiple times in L.A. It is not a good idea for a fusion.

[@DMTHOTH]

Myeongtaijeot(Mentaiko) is korean food... stop calling it in falsh name.

[@tenishotshot]

I like this guy, but he needs to seriously improve his Korean. It's so cringe-worthy when he pronounces words wrong. It's not 누롱지. It's 누룽지. I know you're Korean-American, but if you're going to speak the language, please do it right. You're representing all of us.

[@jasmine-rose18]

Joseph Lee he’s trying damn lmaoo

[@TheHabadababa]

I don't get why people like kimchi so much, the garlic is just overpowering everything imo

[@SparkzMxzXZ]

maybe you've just yet to eat it at place that suits your taste :D i feel like every place does it differently. i don't like a strong garlic taste, either; i prefer the taste of the chili.

[@ForbiddenFruitGaming]

real kimchi shouldn't have a strong garlic flavor... what kind of a kimchi are you eating

[@KingFrederik1309]

I have never tasted Kimchi! 😢

[@ryankim0726]

it depends on the person making because some people prefer lots of garlic while some do not

[@Sakja]

Try making it yourself. It's not that difficult. You can get all the ingredients from a Korean grocery like H-Mart.