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
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, antioxidants and the perfect addition to Korean rice balls or fried rice! 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
2. SPICY
3. COMFORT FOOD
4. KIMCHI for gut health
5. CREAMY
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
Farfalle Aglio with Breadcrumbs
Camote Bihon (Sweet Potato Noodles)
Sesame Ahi Tuna with Chili Lime Noodles
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Creamy Kimchi Pasta-Guest Post
Ingredients
- 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
- sugar
or sugar alternative - to taste - 2 spring onions freshly chopped for garnish - optional
Instructions
- 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.
Raymund says
Nice to see Jasline here 🙂
Very interesting recipe, it never came to my mind making something creamy and pair it with Kimchi, very creative.
Nice recipe I bet that tasted amazing!
ashley says
This is my kind of meal!! Looks great. Have a wonderful trip!
Choc Chip Uru says
Take care my friend, we will see you when you come home 😀
I really like Jasline's blog and her kimchi pasta looks wonderful! The flavours have a definite kick!
Cheers
Choc Chip Uru
Jasline @ Foodie Baker says
Tbnk you Uru! 🙂
hotlyspiced says
This is a great looking family meal. I haven't cooked much with kimchi but I'd better fix that as I'm seeing more and more recipes where kimchi is an ingredient. I'm sure this is a pasta dish everyone in my family would love - we're big fans of mushrooms xx
Jasline @ Foodie Baker says
Hi Charlie! Thank you, I hope you will get to try it out soon and like it as much as we do! 🙂
Jasline @ Foodie Baker says
Hi Adri, it's nice knowing you too! Thank you for the compliments!
Adri Barr Crocetti says
Hi Jasline, It is a pleasure to meet you,and this dish looks divine!
Maggie | Omnivore's Cookbook says
This one looks so delicious! it's interesting to add cream into kimchi but it sounds so delicious! Can't wait to try this trick soon! 🙂
Jasline @ Foodie Baker says
Hi Maggie, nice knowing you! It's quite an interesting and delicious combination, let me know how it goes when you've tried it out! 🙂
Eha says
Hello Jasline - What a delightful fusion! Korea and 'kimchee' do go hand-in-hand but your dish is such fun! Will be tried soonest!! First: Bobbi: glad you are able to travel: all the very, very best!! Second: Jasline, although' I am 'working' in horrid circumstances [lightning strikes having wiped out all the phone/computer systems here] I hope to be able to travel to your site!!!
Jasline @ Foodie Baker says
Hi Eha thank you, hope you will like it! Oh no I hope all the systems will "get well" soon!
Monica says
This looks delicious! I wouldn't think to use kimchi this way so I'm glad for the suggestion. The bacon is a sure winner and I just want to grab that big bowl!
Jasline @ Foodie Baker says
Thank you Monica!
kitchenriffs says
Bam, travel safely! And have a great time, wherever you're going. Jasline, I totally love the idea of kimchi pasta! Never would have thought of this -- such an interesting dish. Thanks for a great guest post.
Jasline @ Foodie Baker says
Hi John, thank you for the compliments! Hope you will have a chance to try it out!
nancyc says
This looks so delicious! It has a lot of my favorite things in it–bacon, mushrooms, onions...must taste wonderful! 🙂
Jasline @ Foodie Baker says
Thank you Nancy! 🙂
shashi @ http://runninsrilankan.com says
Oh heavens - Jasline, Bobbie wasn't kidding when she said your pictures will make us wanna grab a mouthful - amazing photos - I so wish I had a scratch and taste monitor! What a wonderful dish - thanks so much for sharing!
Jasline @ Foodie Baker says
Hi Shashi, thank you so much for the compliments, glad you like the pasta!
Robyn Gleason says
Hi Jasline, it's great to meet you! This dish is something I could devour every single day! I love that it's so quick and easy and the flavours and textures are fabulous. I'm off to visit your blog for more 🙂
Jasline @ Foodie Baker says
Hi Robyn, it's great knowing you too! 🙂 Have a great week ahead!
Jasline @ Foodie Baker says
Hi Bobbi, thank you so much for inviting me over to share a guest post! Have a safe trip and take care!
Healthy World Cuisine (@bamskitchen) says
Thank you for the wonderful post! This recipe is fantastic,my boys loved it and they like it spicy, of course. Wishing you a wonderful week. Let's touch base upon my return to Asia. Take care, BAM
Maureen | Orgasmic Chef says
Creamy kimchi pasta sounds SO good! I'm so glad you shared this with us. I love meeting new people.