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Creamy Kimchi Pasta

A rich, spicy, tangy Korean-fusion pasta featuring sautéed kimchi, creamy gochujang sauce, and perfectly coated noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 plates
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 520

Ingredients
  

Pasta
  • 8 oz pasta of choice spaghetti or short pasta
Sauce
  • 1 cup kimchi chopped
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1 tbsp gochujang
  • 1 cup heavy cream
  • 0.25 cup Parmesan grated
  • 1 tbsp kimchi juice optional
  • 2 green onions sliced
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
  2. Melt butter in a skillet and sauté chopped kimchi for 3–4 minutes.
  3. Add garlic and cook 30 seconds.
  4. Add gochujang and stir to coat kimchi.
  5. Pour in heavy cream and kimchi juice, stirring until smooth.
  6. Add drained pasta to the sauce and toss well.
  7. Stir in Parmesan and add pasta water as needed.
  8. Season with pepper and garnish with green onions.

Notes

Use well-fermented kimchi for best flavor.