Pork & Kimchi Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
2 servings
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Calories
855 kcal
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Course
Main Course
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Cuisine
Korean
Pork & Kimchi Pasta
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Say hello to your new favorite pasta dish: Pork & Kimchi Pasta marries al dente spaghetti with spicy caramelized kimchi and garlic-infused pork belly, creating an unforgettable spin on a classic spaghetti dinner.
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Ingredients
- 150 grams pork belly (cut into batons)
- 1 teaspoons soy sauce
- 7 grams garlic (1 large clove, minced)
- 200 grams kimchi (including juices)
- 1 tablespoon Gochujang
- 200 grams Spaghetti
- 1 tablespoon olive oil
- 20 grams scallions (cut into 2-inch lengths)
- Parmigiano-Reggiano (for serving)
Instructions
- Marinate the 150 grams pork belly with 1 teaspoons soy sauce and 7 grams garlic.
- Bring 6 cups of water and 1 teaspoon of salt to a boil in a pot wide enough to fit the spaghetti.
- Squeeze as much juice from the 200 grams kimchi with your hands as possible into a bowl. Then, chop the kimchi into ⅛-inch pieces.
- Dissolve the 1 tablespoon gochujang in the bowl of kimchi juice.
- When the pot of water is at a full boil, add the 200 grams spaghetti and set a timer for 2 minutes less than the package directions. Stir for the first few minutes to keep the noodles from sticking together.
- When the pasta has 5 minutes left, heat a large frying pan over medium-high heat and stir-fry the marinated pork belly in the 1 tablespoon olive oil.
- When the pork is mostly cooked, add the chopped kimchi and stir-fry the mixture until the kimchi starts to brown.
- Add a ladleful of boiling water from the pasta and the kimchi juice mixture.
- When the spaghetti is cooked, transfer it straight to the kimchi sauce with tongs and stir and toss it with the sauce. Continue adding pasta water as it evaporates to finish cooking the pasta. Be sure to continue stirring the pasta to release starch into the sauce to thicken it up.
- When the pasta is almost done, taste and adjust the seasoning with additional soy sauce if needed. Finally, toss in the 20 grams scallions to finish off your spicy pasta.
- When the pasta is cooked to your liking, plate it up and garnish it with grated Parmigiano-Reggiano.
Nutrition Information
Show Details
Calories
855kcal
(43%)
Carbohydrates
81g
(27%)
Protein
22g
(44%)
Fat
49g
(75%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Monounsaturated Fat
24g
Cholesterol
54mg
(18%)
Sodium
700mg
(29%)
Potassium
590mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
216IU
(4%)
Vitamin C
4mg
(4%)
Calcium
74mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Calories | 855kcal | 43% |
| Carbohydrates | 81g | 27% |
| Protein | 22g | 44% |
| Fat | 49g | 75% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 54mg | 18% |
| Sodium | 700mg | 29% |
| Potassium | 590mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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