Creamy Kimchi Bacon Spaghetti

Creamy Kimchi Bacon Spaghetti is a type of pasta with a Korean twist, prepared with spaghetti noodles where it is tossed in a creamy and mildly spicy sauce prepared with bacon, parmesan cheese, fermented cabbage in chillies (kimchi) and cream.


The first time I tried something similar to our dish today was in Kimchi Project way back in 2019 where I ordered this Kimchi Spag Pasta with Prawns. I really liked that dish, like I mentioned on that blog post it was unexplainable. Its spicy, sweet, creamy, savoury, al-dente goodness is a force to be reckoned with. It was my honest opinion, I never knew that it would work before but it did, in the best way possible. In paper, fermented, sour and spicy kimchi with creamy sauce does not sound right but in reality, it did and exceeded my expectations. Today we are making this at home and see if it still has the same outcome like what we had on Kimchi Project.

I am not sure about the history of this dish but one thing for sure, dishes like this is quite popular in Korea in fact chopped kimchi found its way already as a garnish on mainstream food items hence you see them on hotdogs and burgers. It does not stop there, kimchi also made its way on dishes as its main ingredient too like in lasagne, mac and cheese, grilled cheese sandwich and basically anything cheesy like our recipe for today. Cheese and Kimchi is just a match made in heaven, the acidity and spiciness with that creamy cheese is such a pleasure to the palate as it blends well together with each other.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Kimchi Bacon Spaghetti

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Category: Main Course
  • Cuisine: Korean

Description

Creamy Kimchi Bacon Spaghetti is a type of pasta with a Korean twist, prepared with spaghetti noodles where it is tossed in a creamy and mildly spicy sauce prepared with bacon, parmesan cheese, fermented cabbage in chillies (kimchi) and cream.



Ingredients

Units Scale
  • 250 g dried spaghetti, cooked according to packet instructions
  • 250 ml cream
  • 1 tbsp gochujang
  • 1/2 cup grated parmesan cheese
  • 1/2 cup kimchi, chopped
  • 6 pcs streaky bacon, chopped
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup butter
  • salt
  • nori, roughly torn for garnish
  • oil

Instructions

  1. In a large pan heat oil then cook bacon until golden and crispy, remove from pan then set it aside
  2. In the same pan, retain the rendered oil from bacon, add the shallot and garlic then sauté in low heat for 2 minutes.
  3. Add kimchi and gochujang then continue to cook for 2 minutes in medium heat.
  4. Now add the cream and butter then simmer in low heat until it starts to slowly boil.
  5. Add the cooked pasta then toss until coated.
  6. While stirring constantly add the Parmesan cheese gradually. Once all of the cheese has been added season with salt, turn the heat off then toss in the crispy bacon. Remove from pan then place on serving platters then serve garnished with roughly torn nori.

Recommended

7 Responses

  1. That looks very inviting with bacon 🙂

  2. Say whaaaat?! Pasta and kimchi? I love culinary mash-ups, but I never would have thought of a combination of pasta and kimchi. It looks great, I must admit – the pasta looks mouthwatering!

  3. suituapui says:

    Not a fan of kimchi. The ladies would love this, I’m sure. They love anything and everything Korean.

  4. Hannah says:

    I never would have thought of pairing all those ingredients together, but it totally works! I can’t wait to make a plant-based version here.

  5. Not the biggest kimchi lover but prettty sure I’d like it like this!

  6. mjskitchen says:

    I don’t know if I’ve craved anything more than this spaghetti right now. Kimchi and bacon – you’re a man after my heart!!!! Just bought some kimchi. Guess what I’m having this week? YUM!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.