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Kimchi spaghetti
Breadcrumbs
tbs black sesame seeds
Pour rapeseed oil and a tablespoon of sesame oil into a saucepan to heat, add garlic and cook until pale gold. Add kimchi and stir fry until water has been driven off and the oils start to separate.
Stir in the gochugaru and rice syrup, then add the tomatoes and bring to a simmer. Cook for 15 to 20 minutes until the sauce thickens (it may split) and season.
Make the breadcrumb mix by frying breadcrumbs, pine nuts and sesame seeds in remaining tbs sesame oil until crisp and golden. Season with salt.
Cook spaghetti in boiling salted water and reserve a cup of the cooking water before draining,
Add drained pasta to the sauce and mix, adding pasta water if required.
Serve pasta with breadcrumbs sprinkled on top of each portion and extra sesame oil if desired.