Pork Belly Kimchi Pasta

Korea meets Italy in this chaotic yet delicious culinary fusion. This unique Pork Belly Kimchi Pasta recipe features silky noodles coated in a bold gochujang infused sauce, layered with tangy kimchi, then tempered with rich butter. Juicy bites of perfectly caramelized pork belly bring a savoury intensity that ties everything together.

This creamy kimchi pasta is messy, bold, and tastes incredible. I love serving it with a perfectly soft boiled marinated Ramen Egg for extra protein. If you really want to kick up the heat, just add more kimchi! Another kimchi recipe I know you’re going to love this Crunchy Kimchi Slaw. Try it at your next outdoor BBQ.

Pork Belly Kimchi Pasta

Move over kimchi fried rice, there’s a new culinary crossover dish in town! Pork Belly Kimchi Pasta is one of those viral recipes that seem like they shouldn’t work but taste incredible. The kimchi cream sauce packs so much umami, it makes your tastebuds sing and dance for more.

Noodles are universal. That’s why they make an excellent canvas for flavours from around the world. If you dream of peppery cacio e pepe or creamy carbonara crossed with umami rich gochujang, tangy kimchi and caramelized nuggets of pork… you will love the bold flavor of this dish!

Finally, I know you’re going to love how quick and easy this recipe is. You can make the sauce, cook the pasta, stir fry the pork belly, and combine it all together in around 45 minutes.

What is Gochujang?

Gochujang is a savoury, sweet, and spicy fermented Korean ingredient/condiment. It is a thick, concentrated paste with a deep red colour and a complex flavour profile made from gochugaru (dried red chilies), glutinous rice, meju (fermented soybean) powder, and salt.

Ingredients for Pork Belly Kimchi Pasta

For this Kimchi Pasta recipe, you’ll need a pasta pot and a large heavy bottomed pot, a strainer, a small mixing bowl, measuring cups, and measuring spoons. Things to remember for this recipe are only half the marinade is used as marinade (the other half is used in the sauce) and you’ll need to save 1/2 cup hot pasta water to make the sauce.

• Water
• Gochujang
• Honey
• Chili Powder
• Mushroom Powder
• Salt
• Black Pepper
• Pork Belly
• Pasta
• Butter
• Onion
• Garlic
• Kimchi
• Milk

Mushroom powder adds extra umami while chili powder increases the heat. You can omit either of them if you feel like the pasta sauce has enough flavour. PS I like Trader Joe’s mushroom powder but you can buy it from your local Asian supermarket or on Amazon.

I used spaghetti for this recipe, but you can use your favourite pasta shape. Feel free to use penne, rigatoni, ramen, or udon noodles.

I highly recommend using heavy cream for a richer sauce and to decrease the chance of curdling. You can also use half and half or unsweetened oat milk (for a vegan version) but take care not to boil the sauce too hard.

If you don’t feel the pasta needs additional richness, omit the unsalted butter. You can use rendered pork fat or skip the addition altogether to make this dish vegan. Furthermore, if you don’t love pork belly or prefer a smokier flavour, you can use thick cut bacon in this recipe.

Feel free to add additional ingredients like sliced mushrooms, chopped spinach, sweet corn, or marinated ramen eggs on the side.

How to Make Pork Belly Kimchi Pasta

Begin by making the pork belly marinade. Note that you will use HALF as a marinade and the other half as a sauce for the pasta. To make the marinade, whisk water, gochujang, honey, chili powder, mushroom powder, salt, and freshly ground black pepper together in a small bowl until combined.

Add half of the marinade to the sliced pork belly and mix well. Reserve the remaining sauce for the kimchi pasta. Cover pork and marinate for 20 minutes.

To cook the pasta, bring a pot of salted water then add the pasta. Cook it until just under al dente (slightly firm in the center). Drain pasta well, reserving ½ cup of hot pasta water. Set aside.

Next cook the pork belly and make the sauce. Start by heating cooking oil in a pan over medium heat then add the marinated pork belly and pan-fry until cooked through and lightly caramelized. Remove and set aside.

In the same pan, melt the butter. Sauté onion and garlic until fragrant and lightly golden then add the kimchi and stir-fry for 3 – 4 minutes, until aromatic. Pour in the remaining sauce, milk, and pasta water. Stir to combine.

Next, add the cooked pasta and toss well in the sauce until the pasta is evenly coated. Bring the pasta to a gentle boil, then reduce the heat and simmer for 3–4 minutes until the pasta reaches al dente. Turn off the heat and top with the cooked pork belly.

Serve warm with fresh basil leaves, chopped fresh parsley, and freshly grated Parmesan cheese.

Frequently Asked Questions

Why cook the pasta slightly under al dente? Because the pasta finishes cooking in the sauce. Slightly undercooking ensures it absorbs all the spicy, creamy goodness without becoming soft or mushy.

Can I substitute milk with heavy cream? Yes! Heavy cream creates a richer, thicker sauce—perfect for an extra indulgent version.

What can I use instead of butter? You can use cooking oil or even the rendered fat from the pork belly. It adds extra flavour while keeping the dish just as delicious.

What type of kimchi works best? Well-fermented napa cabbage kimchi gives the deepest flavour. Mild fermented kimchi works too, but may taste less tangy.

Can I prepare the sauce ahead of time? Yes, you can cook the sauce base (without pasta) up to 1 day in advance. Store in the fridge and reheat before tossing with fresh pasta.

How do I make it extra spicy? Add extra gochujang, red chili flakes, or a spoonful of kimchi juice.

Storing the Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk or water to loosen the sauce. Freezing is not recommended.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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