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Creamy Kimchi Pasta

A bold and creamy 15-minute pasta dish featuring kimchi, garlic, and gochujang — a Korean-Italian fusion that’s spicy, tangy, and irresistibly comforting.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Asian, Korean Fusion
Calories: 520

Ingredients
  

Pasta and Sauce
  • 8 oz spaghetti or linguine
  • 1 cup kimchi chopped
  • 2 tbsp kimchi juice optional
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup heavy cream or half-and-half
  • 1 tbsp soy sauce
  • 1 tsp gochujang Korean chili paste
  • 1 tsp sesame oil optional
  • salt and pepper to taste
Toppings
  • 1 green onion sliced
  • 1 tsp toasted sesame seeds

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. Cook pasta in salted water until al dente. Reserve ½ cup of pasta water and drain.
  2. In a skillet, melt butter and sauté chopped kimchi and garlic for 3–4 minutes.
  3. Add kimchi juice, soy sauce, and gochujang. Stir to combine.
  4. Lower heat and stir in cream until a smooth sauce forms.
  5. Add pasta to the sauce and toss, adding pasta water as needed to thin.
  6. Drizzle with sesame oil, garnish with green onions and sesame seeds, and serve immediately.