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Bulgogi Kimchi Pasta (Spaghetti or Linguine)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Calories: 520 kcal
Course: Main Course , Soup
Cuisine: Korean

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)

Instructions

    Cup of Yum
  1. 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.
  2. Start boiling water for pasta. Add some salt and oil before adding pasta.
  3. Cook pasta to package directions but reduce cooking time by 1 min or so to keep it very al dente.
  4. 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.
  5. Cut bulgogi into thin strips or smaller pieces.
  6. Cut Jalapeno peppers into thin slices.
  7. 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.
  8. Heat a non-stick pan on medium high heat. Add 1 Tbs oil.
  9. Add kimchi and saute for 2 min. until they become limp.
  10. Add bulgogi to pan and saute kimchi and bulgogi until bulgogi is mostly cooked.
  11. Add pasta and lower heat. Toss and mix pasta with kimchi and bulgogi.
  12. Add 1 tsp soy sauce. Mix again.
  13. Taste and add more soy sauce to taste. Add more kimchi liquid or sprinkling of water if your pasta is too dry.
  14. 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.
  15. 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

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

% 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.