Kimchi Carbonara

Name: Kimchi Carbonara
Prep time: 5 min
Cook time: 20 min
Ingredients: 1/2 lb spaghetti or bucatini; 1 c kimchi (plus 3 Tbsp. juice from jar); 2 egg yolks; 4 tbsp butter, cold; 1 tsp toasted sesame seeds; 2 scallions (thinly slices); 1 tsp gochujang Korean chili paste (optional)

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This 20-minute wonder is my go-to for a quick Asian fusion dinner! If you love tangy, spicy kimchi you’ll love this buttery kimchi carbonara!

a ceramic bowl filled with pasta, sesame seeds and scallions

This kimchi carbonara is inspired by one of my favorite Korean dishes, kimchi fried rice! When dinning out for Korean BBQ kimchi fried rice comes to the table, piping hot and topped with a bright yellow egg yolk. When you break the yolk and stir it into the rice the flavor and texture is incredible! That experience is what I wanted to re-create in this “carbonara”! The flavor of the spicy, tangy kimchi and rich, creamy egg yolk tossed with butter and pasta is unbelievably good! Try it for yourself and let me know what you think!

Ingredients You’ll Need

Here’s what you’ll need to make this recipe: kimchi, eggs, butter, spaghetti or bucatini pasta, toasted sesame seeds, scallions and (optional) gochujang Korean hot pepper paste.

recipe ingredients: scallions, butter, kimchi, spaghetti

Recipe Steps:

Step 1. Pulse the Kimchi

Pulse the kimchi in a food processor or chop it with a knife into small, bite-sized pieces. Place the kimchi in a large mixing bowl with the egg yolks and butter.

left: a food processor with kimchi right: a bowl of kimchi, butter and egg yolks

Step 2. Toss the pasta and kimchi together

Cook the pasta until al dente, before draining reserve 1/2c of pasta water. Add the pasta to the mixing bowl then toss to coat.

two mixing bowls with kimchi and spaghetti

Pro Tip: Anytime you’re making a carbonara there is a risk for overcooking the eggs. To avoid scrambled eggs in your pasta first, toss the cooked spaghetti, kimchi and egg yolk in a large bowl off the heat then, transfer that mixture back onto the stove over VERY low heat, stirring constantly until the sauce is thick and velvet and coats the pasta.

Step 3. Cook the pasta

Cook the pasta and kimchi together over low heat until the sauce thickens and coats the pasta. Divide between bowls and top with toasted sesame seeds and chopped scallions.

FAQs and Expert Tips:

What is kimchi?

Kimchi is a staple condiment in Korean cuisine. It’s an intensely flavorful fermented cabbage seasoned with a variety of ingredients like scallion, garlic, chilis, ginger, fish sauce and others. Kimchi is served with most meals in Korea as a side dish or condiment. Kimchi flavors are complex and vary between sour, spicy, sweet and umami.

Where can I buy kimchi?

In the US almost all Asian markets carry a wide variety of kimchi. Kimchi is also now available in most supermarkets. You can typically find it in refrigerated section next to the tofu.

a bowl of pasta on a blue background with a white linen napkin

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