In a large pot, start boiling water for cooking spaghetti (or any pasta of your choice.) Salt the water and start cooking spaghetti for 10-12 minutes (or follow the instructions on the package.) Reserve the pasta cooking water.
Meanwhile, prepare the sauce. Heat up a frying pan at medium high heat. Pour neutral oil and add garlic. Cook for 1-2 minutes until aromatic.
Add yellow onion and cook for 2-3 minutes. Then, add kimchi and cook for 1-2 minutes.
Add soymilk (or any plant-based milk of your choice.) Mix well and bring it to a gentle simmer. Add gochujang and stir well.
Add some pasta cooking water (1/4 cup/60 ml to start with) to the sauce to your desired consistency and mix well. Adjust the seasoning with sea salt and sugar. Continue to simmer until pasta is done.
Once the pasta is cooked, drain well and add to the sauce. Give a quick toss. Lastly, add scallions and give another toss.
Serve immediately with kizami nori (shredded nori seaweed) on top.
Notes
Choice of Plant-Based Milk
I use soymilk for a creamy consistency.
Soymilk may be curdled especially when cooked with acidic food such as kimchi which is normal. Cooking at lower heat may reduce the curdling slightly.
Another choice would be cashew milk.
Feel free to substitute with other plant-based milk of your choice but be sure to use unsweetened and non-flavored one.
Cane Sugar
Sugar is used to balance out the spiciness and/or acidity of the kimchi.
Feel free to omit or use other sweetener of your choice.
Kizami Nori
Kizami nori is shredded nori seaweed which is a perfect topping for vegan creamy kimchi pasta.
You can buy or make kizami nori using regular sushi nori seaweed. See the Kizami Nori (Shredded Nori) on Vegan Japanese Pantry Guide.