Kimchi Pasta is a Korean and Western fusion that will blow your mind. Spicy, savory, and creamy with a kick. This dish will definitely satisfy you in every way!
This kimchi pasta recipe was inspired by the one I had in Cafe Bleu in LA. It was so good I knew I had to try and make it at home so my wife could also taste it. And I quote her… “I would wanna eat this again”.
It both blew our minds that kimchi and pasta would go together! Each strong flavor complemented the other well. We love Korean food, and I rarely do fusions, and knowing this reached the blog means it is something I would be so ecstatic if you would try out too!
Ingredients Kimchi Pasta Carbonara
One of the things that I know you will love about this dish is that it uses ingredients that you probably already have. This is a great way to add an Asian twist to your well-loved pasta!
Dried Pasta
Feel free to use any dried pasta you like. Simply follow the package instructions and cook until al dente.
In general, boil water and add half a tablespoon of salt. No need to add oil, seasoning is enough. Once the water is in rapid boil, add pasta and cook for 10-11 minutes until al dente. One serving is usually 200 grams, so feel free to cook more or less just multiply the sauce accordingly.
Onion
This is the only aromatic we will use in this dish. The aroma and sweetness will be a great balance to the kick of the kimchi, the saltiness of the bacon, and the creaminess of the sauce. No need to use any garlic because there is a lot of garlic used in kimchi.
Fermented Kimchi
Kimchi is essentially spicy fermented cabbage. The tangy, spicy, salty flavors are going to be the contrast for the creaminess of the carbonara which will result in a rich and silky pasta with a kick!
As always, fermented kimchi is best when used in any cooked kimchi dishes. Just like in kimchi fried rice, kimchi stew, or kimchi pancake—the kimchi, when further cooked, develops more and more flavor!
If you have one that has been fermenting too long or you just want to finish it out, this pasta dish can be added to your rotation! If the kimchi has turned too sour (no, it won’t go bad!), add just a little bit of sugar to tone it down.
Pro-tip: Chop the kimchi in the bowl using scissors to keep it from making a mess on your cutting board.
Bacon
This is the protein source we will be using in this dish. If you have pancetta, you can use that too! Pork and kimchi are one of the best duo!
Because of the salt content from the kimchi and the bacon, there is minimal seasoning needed for the pasta in general.
Heavy Cream, Parmesan Cheese, Egg Yolk
These three will be creamy components of the dish. We’re combining heavy cream and egg yolk for a silky finish, while the parmesan is for a deep cheese flavor to the pasta. I like to use fresh parmesan but grated ones are ok too!
Black Pepper
To balance the creaminess, season with pepper. Fresh ground is highly recommended!
How to Make Creamy Kimchi Pasta Sauce?
Since you can cook the pasta according to package instructions, we are going to focus on the pasta sauce. You can make the sauce while cooking the pasta to save more time!
First, prepare the ingredients by chopping the onion and kimchi. Set it aside.
Following that, cook the bacon. Once done to your liking, chop it to bitesize pieces and set aside. Using the same pan where the bacon was cooked, wipe the excess oil with a paper towel. It is best if you are using a nonstick pan to make this process easier.
In the same pan, put back the bacon with butter. Allow the butter to melt then add the onion and kimchi. Cook until the vegetables have become translucent. This step is very similar to how you make kimchi fried rice!
Once the veggies are cooked, add heavy cream and parmesan cheese. Mix thoroughly to make sure the kimchi and cream have combined and the cheese has melted. Season with pepper to taste.
Note: Give it a quick taste. If the kimchi taste is too sour, add a bit of sugar. If it’s too salty, don’t worry because the pasta will even it out. It should be delicious at this point!
Lastly, add the cooked pasta, turn off the fire, and add the egg yolk. Mix thoroughly until silky, taste, and adjust. Plate and garnish with parsley. Whether you drain the pasta or add it directly from the boiling pot, both are okay!
Serving Kimchi Pasta
Highly recommend you finish this right away because the pasta and the sauce might change texture and dry out once refrigerated. Because of that, I suggest that you make enough serving for yourself or your family.
You can still reheat this in the microwave or stovetop with a little milk, but I honestly think you will also finish this off quickly!
Other fusion dishes that you might like:
Try this recipe out and make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Kimchi Pasta
Ingredients
- 1/2 of Medium-sized Onion Diced
- 1 cup Kimchi Chopped
- 200 grams Dried Pasta
- 3 strips Bacon
- 1 tbsp Butter
- 1 cup Heavy Cream
- 1/3 cup Parmesan Cheese
- Black Pepper To taste
- 1 pc Egg Yolk
- Parsley For garnish
Instructions
- Cook the dried pasta according to the package instructions. Best if cooked al dente.
- Meanwhile, prepare your ingredients by chopping the onion and kimchi. Set aside.
- Cook the bacon, chop them, and set aside.
- Using the same pan you cooked the bacon in, clean it using a paper towel to remove excess oil and put back the bacon with butter.
- When the butter has melted, add the onion and kimchi, and cook until it has become translucent.
- Add the cream, mix, and allow it to combine with the kimchi.
- Add parmesan cheese, mix, and allow it to melt in the sauce.
- Season with pepper to balance the creaminess.
- Add the pasta, mix thoroughly in the sauce for a minute, then turn off the heat and add egg yolk. Mix well to make the pasta creamier.
- Taste and adjust to your liking, then plate and garnish with some parsley.
Leave a Reply