Easy gim pasta- quick 30 minute meal!
In recent years, pasta has increasingly made its way into Korean home kitchens, where cooks have embraced it as a versatile, comforting dish that can be adapted to local tastes and ingredients. While not traditionally part of Korean cuisine, pasta is now being reimagined with a distinct Korean twist, offering the familiar pleasure of noodles with a fresh, umami-rich depth that reflects the country’s bold culinary character. This particular recipe is a great example of how Korean flavours can elevate a simple pasta dish into something unique and satisfying. It’s quick and fuss-free, requiring less than 30 minutes to prepare and 10 to 30 minutes to cook, depending on your choice of pasta and whether you add any additional toppings. In total, you’re looking at around half an hour from start to finish, making it ideal for a busy weeknight dinner or a last-minute meal that doesn’t sacrifice flavour.
The secret to the dish lies in the use of ready-to-eat roasted seaweed thins, known locally as gim or snack gim. These thin, flavour-packed sheets bring a touch of ocean-flavoured umami that adds richness and depth, much like anchovies or parmesan in Italian cooking, but with a distinctive Korean flair. Whether enjoyed as a light main or a creative side dish, this Korean-inspired pasta is proof that fusion cooking can be simple, accessible, and incredibly delicious.
Easy gim pasta- Ingredient list
To taste, add 400g/14oz of dried spaghetti sea salt flakes.
Three 5g packs Seaweed thins that are crunchy
Five tablespoons of extra virgin olive oil, plus more for garnishing
Five thinly sliced garlic cloves and half a teaspoon of crushed chilli flakes
One teaspoon of freshly ground black pepper
Garnish with 100g/3½oz of Parmesan (or a comparable vegetarian hard cheese), shredded gochugaru or dash of chilli powder (optional).
Easy gim pasta- step by step instruction method:
Step 1
Bring a large pan of salted water to the boil—make sure there’s enough water for the pasta to move freely as it cooks. Add your pasta of choice and cook according to the packet instructions until it reaches an al dente texture, tender but still with a slight bite. This ensures the pasta holds its shape and texture when mixed with the sauce. Just before draining, reserve a cup of the starchy pasta water—this liquid gold can help loosen the sauce and help it cling to the noodles beautifully. Drain the pasta well, then set it aside while you prepare the rest of the dish. The residual heat will keep the pasta warm and ready to absorb all the bold, umami-rich flavours you’ll be adding shortly.
Meanwhile, while the pasta is cooking, prepare the seaweed thins. Take two packs of roasted seaweed (gim or snack gim) and crumble them finely into a bowl using your hands—this will be used to season and coat the pasta, adding a savoury, umami depth throughout the dish. Take the remaining pack and, using a pair of kitchen scissors, cut the seaweed into thin strips—these will be used as a final garnish for added texture and visual appeal. Set the strips aside for later. This simple step transforms everyday pantry ingredients into something fragrant and flavourful, giving the dish its signature ocean-inspired taste.
Place the olive oil and sliced garlic into a large cold sauté pan—starting in a cold pan allows the garlic to slowly infuse the oil, bringing out its full flavour without burning. Set the pan over a low heat and let the oil gently warm, stirring occasionally. As the garlic cooks, it will begin to release its aroma and turn a pale golden colour—this is your cue to move to the next step. Be careful not to let it brown, as burnt garlic can turn bitter. Once fragrant and lightly coloured, stir in the chilli flakes and a good pinch of freshly ground black pepper. This will add a gentle heat and a warm, peppery kick to the dish, creating a simple yet flavourful base for your seaweed-infused pasta.
Increase the heat under the sauté pan to medium-high, then carefully pour in about 300ml (½ pint) of the reserved pasta cooking water. The hot, starchy water will help emulsify the sauce, making it silky and smooth. Whisk in the grated cheese—typically a hard cheese like Parmesan or Pecorino—until it melts fully and blends into the liquid, creating a glossy, savoury sauce. Make sure the cheese is fully incorporated with no lumps.
Next, add the cooked pasta to the pan, along with the crumbled seaweed, and toss everything together thoroughly, making sure the noodles are evenly coated in the cheesy, garlicky, umami-rich sauce. If the mixture seems too thick or dry, add a splash more of the reserved pasta water a little at a time until the sauce reaches a smooth, velvety consistency. The seaweed will soften slightly and release its salty, oceanic flavour into the dish, transforming a humble pasta into something wonderfully unique and deeply satisfying.
Season the pasta with a pinch of salt to taste, adjusting carefully since the seaweed and cheese already add plenty of savoury flavour. Give everything one last gentle toss to combine, then divide the pasta evenly between four serving bowls. To finish, generously garnish each bowl with the reserved seaweed strips, which add a lovely crispy texture and striking visual contrast. Drizzle a little extra virgin olive oil over the top for a silky richness and, if you like a bit of heat, sprinkle a pinch of chilli powder to give the dish an extra subtle kick. Serve immediately while warm, and enjoy a comforting yet vibrant meal that brings together Italian pasta and Korean-inspired umami in perfect harmony.