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Spicy and savory 15 minute Pork & Kimchi Pasta piled high on a dark plate, the vibrant red of the kimchi and juicy pork belly pops against the creamy strands of spaghetti and vibrant green scallions.
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Pork & Kimchi Pasta

Say hello to your new favorite pasta dish: Pork & Kimchi Pasta marries al dente spaghetti with spicy caramelized kimchi and garlic-infused pork belly, creating an unforgettable spin on a classic spaghetti dinner.
Course Main Course
Cuisine Korean
Keyword pasta
Level Beginner
Main Ingredient Pasta, Pork
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 570kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 150 grams pork belly (cut into batons)
  • 1 teaspoons soy sauce
  • 7 grams garlic (1 large clove, minced)
  • 200 grams kimchi (including juices)
  • 1 tablespoon gochujang
  • 200 grams spaghetti
  • 1 tablespoon olive oil
  • 20 grams scallions (cut into 2-inch lengths)
  • Parmigiano-Reggiano (for serving)
Grams + US Cups - US Standard

Instructions

  • Marinate the 150 grams pork belly with 1 teaspoons soy sauce and 7 grams garlic.
    150 grams pork belly, 1 teaspoons soy sauce, 7 grams garlic
    Marinating pork belly for kimchi pasta.
  • Bring 6 cups of water and 1 teaspoon of salt to a boil in a pot wide enough to fit the spaghetti.
    Boiling water for pasta.
  • Squeeze as much juice from the 200 grams kimchi with your hands as possible into a bowl. Then, chop the kimchi into ⅛-inch pieces.
    200 grams kimchi
    Squeeing kimchi juice.
  • Dissolve the 1 tablespoon gochujang in the bowl of kimchi juice.
    1 tablespoon gochujang
    Mixing kimchi pasta sauce.
  • When the pot of water is at a full boil, add the 200 grams spaghetti and set a timer for 2 minutes less than the package directions. Stir for the first few minutes to keep the noodles from sticking together.
    200 grams spaghetti
    Boiling spaghetti.
  • When the pasta has 5 minutes left, heat a large frying pan over medium-high heat and stir-fry the marinated pork belly in the 1 tablespoon olive oil.
    1 tablespoon olive oil
    Browning pork belly batons.
  • When the pork is mostly cooked, add the chopped kimchi and stir-fry the mixture until the kimchi starts to brown.
    Stir-frying pork belly with kimchi.
  • Add a ladleful of boiling water from the pasta and the kimchi juice mixture.
  • When the spaghetti is cooked, transfer it straight to the kimchi sauce with tongs and stir and toss it with the sauce. Continue adding pasta water as it evaporates to finish cooking the pasta. Be sure to continue stirring the pasta to release starch into the sauce to thicken it up.
    Adding spaghetti to kimchi and pork belly.
  • When the pasta is almost done, taste and adjust the seasoning with additional soy sauce if needed. Finally, toss in the 20 grams scallions to finish off your spicy pasta.
    20 grams scallions
    Mixing kimchi pasta with tongs.
  • When the pasta is cooked to your liking, plate it up and garnish it with grated Parmigiano-Reggiano.
    Parmigiano-Reggiano
    Grating cheese onto kimchi pasta.

Video

Nutrition

Calories: 570kcal | Carbohydrates: 54g | Protein: 15g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 36mg | Sodium: 466mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg