Kimchi Ragu Pasta (Printable Version)

Fusion dish blending spicy kimchi and rich ragu combined with tender pasta and creamy sauce.

# Needed Ingredients:

→ Meats

01 - 10.5 oz ground pork (or beef, or a 50/50 blend)

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz Napa cabbage kimchi, chopped
05 - 2 tbsp kimchi juice
06 - 1 medium carrot, finely diced
07 - 1 stalk celery, finely diced

→ Liquids & Dairy

08 - 14 oz crushed tomatoes (canned)
09 - 0.5 cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tbsp olive oil
11 - 1 tbsp soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

13 - 1 tsp gochugaru (Korean chili flakes), optional
14 - 1 tsp sugar
15 - Salt and black pepper, to taste

→ Garnishes

16 - 2 tbsp finely chopped scallions
17 - 0.9 oz grated Parmesan cheese (optional)

# Preparation Steps:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef. Cook, breaking up the meat, for 6 to 7 minutes until browned and fully cooked.
04 - Stir in chopped kimchi and its juice; sauté for 3 to 4 minutes until softened.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Meanwhile, prepare pasta following package instructions until al dente. Drain and reserve 0.4 cup pasta water.
07 - Reduce sauce heat to low; stir in heavy cream and half of the reserved pasta water, mixing until creamy. Adjust seasoning as necessary.
08 - Add cooked pasta to the sauce, tossing gently to coat. Add additional pasta water if needed to achieve a silky texture.
09 - Serve immediately, topped with chopped scallions and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but it actually comes together in under an hour.
  • The kimchi juice does the heavy lifting for flavor, so you don't need fancy ingredients to make it taste bold.
  • It's the kind of dish that impresses people without making you stressed in the kitchen.
02 -
  • Never add the cream to a boiling sauce or it can curdle and break—always lower the heat first and stir gently as you pour.
  • That reserved pasta water is your secret weapon; the starch makes the sauce cling to the pasta instead of pooling at the bottom of the bowl.
03 -
  • Buy good kimchi with visible texture and flavor, not the sweet stuff that's been sitting in a jar for too long—it makes the entire dish better.
  • If the sauce is too thick at the end, don't panic; just stir in more pasta water a little at a time until you get the consistency you want.
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