Love Kimchi? This Creamy Kimchi Pasta Will Change Your Life l But Korean

Ingredients

• 8 oz Rigatoni Pasta (any short pasta such as rigatoni, penne, or farfalle works)
• 0.5 cup Kimchi (well‑fermented, chopped; discard the very hard core if desired)
• 0.5 medium Onion (thinly sliced for sweetness)
• 3 stalks Green Onions (thinly sliced; generous amount for flavor and garnish)
• 3 pieces White Button Mushrooms (chopped; optional but adds umami)
• 2 strips Bacon (sliced; optional but recommended for pork fat flavor)
• 1.25 cup Heavy Cream (full‑fat for a rich sauce)
• 1 cup Parmesan Cheese (freshly grated; can substitute any hard cheese)
• 1 tbsp Olive Oil (for sautéing)
• 1 tbsp Curry Powder (adds depth; Korean‑style or mild curry works)
• 1 tbsp Chili Pepper Flakes (adjust to desired heat)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Oyster Sauce (adds umami; optional if unavailable)
• 1 tsp Sugar (balances saltiness)
• to taste Black Pepper (freshly ground for garnish)

Instructions

1. Prep All Ingredients

   Chop ½ cup kimchi, thinly slice half an onion, thinly slice 3 green onion stalks, chop 3 white button mushrooms, and slice 2 strips of bacon.

   Time: PT8M

2. Measure Flavor Bases

   Measure 1 tbsp each of curry powder, chili pepper flakes, soy sauce, oyster sauce, and 1 tsp sugar into a small bowl.

   Time: PT2M

3. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a boil, and cook the rigatoni according to package directions until al dente.

   Time: PT12M

   Temperature: 212°F

4. Heat Oil

   While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium‑high heat until shimmering.

   Time: PT1M

   Temperature: medium-high

5. Sauté Aromatics

   Add the sliced onion and green onions to the skillet and sauté for about 2 minutes, until translucent and fragrant.

   Time: PT2M

   Temperature: medium-high

6. Add Mushrooms and Bacon

   Add the chopped mushrooms and sliced bacon, stirring for another 2 minutes until the bacon renders and mushrooms soften.

   Time: PT2M

   Temperature: medium-high

7. Stir‑Fry Kimchi

   Add the chopped kimchi and the pre‑measured spice mixture, stir‑fry for about 3 minutes, allowing most of the liquid to evaporate.

   Time: PT3M

   Temperature: medium-high

8. Add Cream and Simmer

   Pour in 1¼ cups heavy cream, reduce heat to medium, and let it simmer gently for 3 minutes until the sauce thickens but does not boil rapidly.

   Time: PT3M

   Temperature: medium

9. Incorporate Cheese

   Stir in 1 cup freshly grated Parmesan cheese until fully melted and the sauce is smooth.

   Time: PT1M

   Temperature: low

10. Combine Pasta and Sauce

    Drain the cooked pasta, return it to the pot, then add it to the skillet. Toss for 1 minute, add the reserved ¼ cup pasta water, and toss another 30 seconds to coat the noodles.

    Time: PT2M

    Temperature: medium-high

11. Finish and Garnish

    Turn off the heat, taste and adjust salt if needed, then plate the pasta. Sprinkle with freshly ground black pepper, extra grated Parmesan, and the remaining sliced green onions.

    Time: PT1M

Nutrition Facts

Calories

1220

Protein

71g

Carbohydrates

170g

Fat

160g

Fiber

4g

Ingredient Substitutions

• Instead of Rigatoni Pasta: Spaghetti, Fettuccine, Penne
• Instead of Kimchi: Sauerkraut (different flavor)
• Instead of Onion: Shallot
• Instead of Green Onions: Chives
• Instead of White Button Mushrooms: Cremini mushrooms, Shiitake mushrooms
• Instead of Bacon: Pancetta, Smoked ham
• Instead of Heavy Cream: Half‑and‑half plus butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Curry Powder: Garam masala, Curry blend
• Instead of Chili Pepper Flakes: Red pepper powder, Sriracha (reduced)
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce, Soy sauce + a dash of sugar
• Instead of Sugar: Honey, Maple syrup (use less)

Equipment Needed

• Large Pot
• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Box Grater
• Wooden Spoon or Spatula
• Colander
• Serving Bowl

Critical Steps — Do Not Skip

• Evaporate most of the kimchi liquid during stir‑fry to avoid a watery sauce.
• Simmer the heavy cream gently; a rapid boil can cause the sauce to separate.
• Add the grated Parmesan off the heat to ensure a smooth, creamy texture.

Chef Tips from the Video

• Use well‑fermented, slightly sour kimchi for the best contrast with the creamy sauce.
• Reserve the pasta water before draining; its starch is key to a glossy coating.
• If you don’t have bacon, a splash of pork fat or a vegetarian bacon alternative works too.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or cream.

Freezer: Not recommended; the cheese may become grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop kimchi, onion, green onions, and mushrooms up to 24 hours ahead and store in the fridge.
• The sauce can be prepared without the pasta, cooled, and refrigerated; reheat gently and add cooked pasta when ready.
• Pre‑grate the Parmesan and keep it sealed to maintain freshness.

Frequently Asked Questions