Kimchi pasta is a creamy kimchi cream sauce tossed with spaghetti. It’s the perfect combination of fermented Korean tang with rich Italian creaminess. This recipe takes 15 minutes start to finish and tastes just like the staple in Seoul's university districts.
Table of contents
Whenever I don’t feel like cooking, my go to is kimchi pasta. It’s a super quick and easy recipe that combines Korean flavors and Italian cuisine. Turns out, fermented spicy cabbage from Korea pairs perfectly with creamy, cheesy Italian pasta!
The secret ingredient in this recipe is old kimchi, also known as mukeunji (묵은지). The sourness of old kimchi cuts through the richness of the heavy cream, while the subtle heat adds a spicy kick. Beyond just being delicious, this Korean-Italian pasta fusion also comes with a major bonus: it takes just 15 minutes to prepare!
Looking for more Korean-Italian fusion recipes? Check out my Rose Tteokbokki, Gochujang Pasta, and Kimchi Udon recipes.
Hanelore's Note
I learnt how to make this recipe from my friends back in Seoul. They said it was always their go-to in university, when time and money was tight! Nowadays, Kimchi Pasta is really popular and can be found in many restaurants around university campuses. I make it whenever I want something quick and tasty or I have some old kimchi in the fridge.
What you need
- Old Kimchi: this is kimchi that has fermented at least 3-4 weeks. It has a very sour smell, soft translucent cabbage, and tiny bubbles in the brine. You can use your own Homemade Kimchi, just let it ferment for longer.
- Bacon: Thick-cut smoked bacon works best; thin breakfast bacon renders too quickly and can become overly crispy before the fat has time to develop flavor. Korean-style samgyeopsal is an alternative that adds a slightly sweeter, fattier note, while Italian pancetta brings a more peppery profile.
- Pasta: Any kind of long pasta like spaghetti or linguine works well for kimchi pasta.
- Cream: Use heavy cream with 35-40% fat content. Lower fat creams like half-and-half (10-12% fat) will break and curdle when combined with the acidic kimchi, leaving you with a grainy, separated sauce that cannot be rescued.
- Parmesan: Use freshly grated Parmigiano-Reggiano rather than pre-grated parmesan, which contains anti-caking agents (like cellulose) that prevent smooth melting and can create a grainy texture in cream sauces. Alternatively, Pecorino Romano adds sharper, saltier notes that complement kimchi's depth.
Method notes
- In a large skillet over medium heat, cook bacon for 4-5 minutes until crispy but not burnt. You should render about 1-2 tablespoons of bacon fat. Add chopped yellow onion and sauté until golden. Separately, cook pasta in salted water until al dente. Reserve some pasta water.
- Cut kimchi into bite size pieces, then add into the skillet. Fry for 2-3 minutes until the edges turn slightly brown and the natural sugars begin to caramelize. This develops deeper, sweeter umami notes that balance the sourness. Under-fried kimchi tastes raw and harsh in the final dish.
- Reduce heat to low before adding heavy cream. Adding cream at high heat causes it to break and curdle when it hits the acidic kimchi. Mix well to combine the sauce. Add 3-4 tablespoons of pasta water. Add gochugaru flakes for extra heat.
- Add cooked pasta into the kimchi cream sauce, then toss a few times to coat in the sauce. Top with parmesan or mozzarella. Serve hot and garnish with fresh herbs.
Flavor Variations
- Vegetarian: Swap out bacon for shiitake mushrooms to maintain that umami flavor.
- Vegan: Use vegan bacon and replace heavy cream with coconut cream.
- Spice: Add extra gochujang (Korean red pepper paste) to turn up the heat.
- Cheese: Sprinkle some mozzarella cheese on top and broil until melted and extra cheesy.
- Egg: Add a poached or soft boiled egg on top for extra protein.
Tips for getting it right
- Cooking order: Start boiling your pasta water first (this takes the longest), then prep all your ingredients while the water heats. Once the water boils, cook the pasta and make the sauce simultaneously, so both finish at the same time. This way all components are ready at the same time.
- Perfect sauce consistency: If the sauce is too thick after tossing with the pasta, add more pasta water 1 tablespoon at a time until it becomes glossy. If too thin, simmer for 30 seconds.
- Use well-fermented kimchi: Well-fermented kimchi has higher lactic acid content from extended fermentation, which creates the tangy flavor that cuts through the cream. Fresh kimchi lacks this developed acidity, resulting in a one-note spicy flavor without the complex sour-umami balance.
- Don't rinse your pasta: The starch released by pasta into the cooking water acts as an emulsifier that binds fat (from the cream and bacon) with water, creating a smooth, clingy sauce that coats every strand. Rinsing removes the surface starch, preventing proper sauce adhesion.
- Use extra-starchy pasta water: Use less water than usual when boiling: about 3-4 liters per 6oz of pasta instead of the typical 6 liters. The water should look slightly cloudy, almost milky. Add 2-3 tablespoons at a time and watch for the sauce to become glossy and coat the back of a spoon.
How to serve and store
Serving ideas
Serve fresh, immediately after cooking with a sprinkle of black pepper and gochugaru flakes. Garnish with green onions or fresh herbs and sesame seeds. I also like to top it with a few pieces of seaweed flakes for an extra umami kick.
This creamy kimchi pasta goes really well with a side of Korean Strawberry Milk to take the edge off the spiciness. You can also make it a full dinner with Korean Corn Dogs or Korean Cream Cheese Garlic Bread for appetizers and Hotteok or Kkwabaegi for dessert. Or if you're feeling adventurous, try out these spicy and sweet Gochujang Caramel Cookies!
I also highly recommend enjoying this pasta with a chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc. The crisp acidity helps cut through the creaminess.
Storing it
To store, let leftover pasta cool completely before transferring to an airtight container and storing in the fridge. Leftover pasta still tastes great for up to 2-3 days when stored properly in the fridge.
How to reheat
Reheat over medium-low (not high) heat for 3-4 minutes, adding 1-2 tablespoons of milk or cream per serving. High heat will cause the cream sauce to break and separate. Microwave reheating is not recommended as it creates uneven hot spots that curdle the cream.
Common questions
While fresh kimchi is less tangy and sour, you can certainly use it in this dish. Just be aware that the kimchi flavor will not be as intense. In Korea, aged kimchi is specifically used for cooking, because it has a deeper flavor and a stronger kick. Fresher kimchi is typically eaten as banchan (side dish).
This kimchi pasta recipe has a very mild kick, which should be tolerable for most people. However, if your kimchi is quite spicy, you can reduce the quantity. If you love spice, add some gochugaru (Korean red chili flakes)!
This usually happens when cream is added at too high a heat, causing it to curdle when it meets the acidic kimchi. Always reduce heat to low before adding cream. If your sauce has already broken, unfortunately it cannot be fixed; start fresh with new cream at a lower temperature.
If you enjoyed this recipe, you will love these too:
Pair this recipe with a spicy appetizer like these Nashville Hot Cauliflower Bites or with extra creaminess from this easy to make Black Peppered Gravy!
Looking for more delicious recipes? Check out this creamy White Wine Mushroom Pasta!
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
15 Minute Creamy Kimchi Pasta with Bacon (김치파스타)
Ingredients
- 6 ounces dry pasta* linguine or spaghetti
- 2-3 slices smoked bacon thick cut
- ¼ cup yellow onion finely chopped
- 1 cup well fermented kimchi cut in small sizes
- ¾ cup heavy cream
- ¼ cup grated parmesan
Garnish
- Gochugaru flakes
- Green onion for garnishing
- Sesame seeds optional garnish
Instructions
- Start by preparing the ingredients. Finely dice the onion and cut the bacon into small 1-inch pieces. Cut the fermented kimchi in bite-sized pieces using kitchen scissors.
- Separately, cook the pasta al dente or as indicated on the cooking instructions. Add 1 tablespoon of salt per 1 litre of water. After cooking, reserve ½ cup of pasta water.
- In a large pan or skillet, add the bacon and cook until browned. Once sizzling, add in the onion. Cook for 1-2 minutes until caramelised.
- Add in the kimchi pieces and stir fry for another 1-2 minutes.
- Pour in the heavy cream and mix to combine. Sprinkle in the gochugaru flakes and mix once more to combine.
- Pour in ½ cup of pasta water to make the sauce creamy and smooth.
- Add in the cooked linguine pasta and parmesan, mixing to gently coating everything with the sauce.
- Garnish with green onions, extra kimchi and optionally sesame seeds. Enjoy immediately, whilst hot.
Notes
- Dry Pasta - 6 ounces of dry pasta make regular portions. Double quantity for a generous restaurant-size serving.
- Gochugaru should only be added if you can tolerate spicy food. For a mild flavour, only use 1 teaspoon or less.
- Nutritional value is estimative only and is calculated per serving, without any optional ingredients. This recipe makes 2 servings.
Nutrition
About The Author
Hanelore is the creator of SugarYums and winner of Netflix show Crazy Delicious. She shares delicious Korean street food, East Asian desserts, and playful fusion recipes that bring global flavours to everyday kitchens. Inspired by the food markets of Seoul and beyond, Han combines tradition with creativity to make cooking feel bold, cozy, and fun!
Julie says
I am making this tonight, thank you so much for the recipe!
Susie says
Made this for dinner and it was so tasty! Really easy to make too
Hanelore Dumitrache says
Hi Susie, I'm so glad you enjoyed this recipe!
Sara says
DE-LI-CIOUUUUS
Hanelore says
Yaaay so glad to hear you liked it!
Christine Allan-Hall says
Absolutely amazing!!! Thank you for this recipe.
Hanelore says
Hi Christine, so glad to hear you've enjoyed this recipe! If you love kimchi, I recommend checking out the entire kimchi recipe collection, I just can't get enough of it :))
HW says
This is so good! I added minced garlic when cooking the onions.
Hanelore says
Extra garlic is always a good idea! So glad you enjoyed this recipe! 🙂