Creamy Kimchi Pasta is slightly spicy, creamy and the perfect bowl of comfort food and on your table in under 30 minutes.
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The Foodie Baker
I am delighted and excited to introduce you to my dear friend and fellow blogger, Jasline from Foodie Baker . Jasline is a Singaporean foodie who loves to cook, bake and travel! Her tag line is, "Anyone can cook or bake" but really don't let her modest ways fool you. I will never forget her delicious Hainanese Chicken Rice , amusing little Piggy and Bunny Mooncakes and fun travels like Alishan Taiwan. Jasline has a little something for everyone.
I always have admired Jasline dishes as she is not afraid to border new culinary challenges. Today, she has brought to us something dear to my heart; a great delicious meal you can get on the table in less than 30 minutes that even those picky teenagers will love. My goodness just check out those gorgeous photos.!!! I just want to grab a bite through the screen! Please extend a warm hello and reach out to Jasline by Facebook, Pintrest, Twitter, Google + or smoke signal. Be sure to stop by her site at Foodie Baker and check out all of her delicious recipes. For all my gluten free friends, just go ahead and swap out with your favourite gluten free pasta. Now let's make some creamy kimchi pasta!
Kimchi is a Korean side dish that is served at every Korean meal. It is usually fermented and taste spicy and sour. The most common type of Kimchi available in the market is Baechu-kimchi, made with Napa cabbage.
Kimchi is low in calories, and high in fibre and nutrients. It is rich in vitamins, essential amino acids, minerals and even antioxidants! Now, don't you want to start eating kimchi now?
So the recipe I'm sharing today is a Korean-Western fusion plate of pasta, featuring crispy bacon, chewy mushrooms and crunchy kimchi in a light creamy sauce. Let me take you through on how to cook it!
6 Reasons why you are going to love Creamy Kimchi Pasta
- BACON - if it has bacon it has to be good
3. COMFORT FOOD
4. KIMCHI for gut health
6. ON your TABLE in LESS than 30 minutes
How to Make Korean Pasta
Hear the bacon sizzle! Fry the bacon until fat has been rendered and the bacon is crispy. (Bacon can be omitted if you are a vegetarian.)
Use some of the bacon fat and sauté the onion.
Mushrooms can be swapped with all kinds of mushrooms - I used brown button here but shimeji, oyster or shiitake will work well too! Throw in some minced garlic as well.
Gochujang, a red pepper paste, is added for a bit of spicy kick. It can be substituted with tomato paste and chilli flakes if you can't find any gochujang.
Add in the gorgeous kimchi! I bought this from my local supermarket, I'm using the cabbage kimchi today!
Add in a little water to create a bit of broth and combine all the flavours together.
When the sauce has reduced, stir in the cream.
Toss the al-dente pasta in the sauce.
Plate the pasta, sprinkle with the crispy bacon and freshly chopped spring onion, and serve immediately!
Swap regular or gluten-free pasta for zucchini noodles to keep lower in carb.
Kimchi Korean noodles can be stored in a sealed container in the refrigerator for up to 3 days or frozen up to 2 months. To reheat, place in a pan with a couple tablespoons of water or broth to help loosen and serve hot.
Hold the bacon and use a coconut milk or cream instead of dairy for this pasta recipe.
More Quick and Easy Pasta Recipes
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Creamy Kimchi Pasta-Guest Post
- 150 pasta - spaghetti
to 180 grams
- 4 strips bacon
- ½ onion
peeled and chopped
- 2 cloves garlic peeled and minced
- 100 grams mushrooms
- 200 grams kimchi
- 100 ml water
- 1 tablespoon korean red pepper paste (gochujang)
- 50 ml cream
or sugar alternative - to taste
- 2 spring onions freshly chopped for garnish - optional
- Boil a large pot of water and season lightly with salt. Cook the pasta until just before al dente (pasta will finish cooking in the sauce).
- Heat a frying pan over medium heat. Dice the bacon and cook it over medium to medium-low heat, until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Drain the bacon fats until there is about 1 tablespoon of bacon fat left.
- Add in the chopped onion and sauté over medium heat until onion has softened and became translucent. Add in the garlic and mushrooms and sauté until mushrooms have softened.
- Add in kimchi, water and gochujang. Bring to a boil then lower the heat to a simmer. Simmer until the sauce has reduced by half, stirring occasionally.
- Stir in cream and taste. If it's too spicy, add in a little sugar. Add in pasta and heat through.
- Serve, sprinkled with the crispy bacon and chopped spring onions.