Bulgogi Kimchi Pasta (Spaghetti or Linguine)
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
520 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Bulgogi Kimchi Pasta (Spaghetti or Linguine)
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Bulgogi Kimchi Pasta can make a simple and quick one dish Korean meal with very few ingredients. Use Gluten Free pasta if you want to make this dish GF.
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Ingredients
- 6 oz bulgogi (3/4 cup / 750 ml)
- 2/3 cup cabbage kimchi (fully ripened, sliced)
- 6 oz dry pasta (spaghetti or linguine, use gluten-free if you'd like)
- 1 Jalapeno peppers (sliced)
- 1 Tbsp vegetable oil
- 1 tsp soy sauce (jin ganjang)
- 1/2 tsp sesame oil (optional)
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Instructions
- Marinate bulgogi if you haven't already done so. Follow my bulgogi recipe but you can omit green onions if you are going to chop them in. If using a blender, you can just blend everything together. Better if you have bulgogi marinated for few hours to overnight but also OK if you make it right now.
- Start boiling water for pasta. Add some salt and oil before adding pasta.
- Cook pasta to package directions but reduce cooking time by 1 min or so to keep it very al dente.
- While pasta is cooking (usually 8-10 min), get fully ripened cabbage kimchi and cut them into strips. If you don't have fully ripened kimchi, you can probably use it and add a drizzle of vinegar.
- Cut bulgogi into thin strips or smaller pieces.
- Cut Jalapeno peppers into thin slices.
- When pasta is cooked, drain. Rinse one time in water. Although rinsing is not recommended for most pasta recipes, for this one I found it's better to do because there's no sauce and can lack a bit of moisture. Rinse is especially recommended for gluten free pasta as they come out quite sticky.
- Heat a non-stick pan on medium high heat. Add 1 Tbs oil.
- Add kimchi and saute for 2 min. until they become limp.
- Add bulgogi to pan and saute kimchi and bulgogi until bulgogi is mostly cooked.
- Add pasta and lower heat. Toss and mix pasta with kimchi and bulgogi.
- Add 1 tsp soy sauce. Mix again.
- Taste and add more soy sauce to taste. Add more kimchi liquid or sprinkling of water if your pasta is too dry.
- Add in peppers and mix one last time. For extra yummy flavor, add some shredded mozzarella cheese and garnish with some fresh basil. Turn heat off.
- Serve right away.
Notes
- One caution with gluten free pasta is to rinse it once before adding to pan because it can become kind of sticky and dry if you don't.
- 1 whole Jalapeno peppers maybe too spicy for some so start with just 1/2 or less and see how you like it. You can always add more later!
- Updated 10/22/20, I tried this pasta with added mozzarella cheese and fresh basil. It was even more delicious!!
- Serve with some fresh kimchi and it should go really well together!
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
63g
(21%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
52mg
(17%)
Sodium
300mg
(13%)
Potassium
470mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
75IU
(2%)
Vitamin C
8.3mg
(9%)
Calcium
18mg
(2%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 300mg | 13% |
| Potassium | 470mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 18mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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