Tuesday, 8 March 2016

Kimchi back-to-back: Recipe 2 Creamy Kimchi Pasta

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This fusion dish of Korean and Italian influence was very popular during the height of the hallyu wave.  I even read on some food blogs that this is one of the most popular dish in Osaka, Japan several years ago.

If you enjoy kimchi, this would be a very tasty dish.  Who would have known that tomatoes, olives, cream and kimchi make a great partnership?! 

This recipe uses the traditional Bolognese sauce as a sweet base to temper the spicy and sour zing of the kimchi without overwhelming it.  The cream gives it a lovely velvety coating that pulls everything together into one yummylicious dish. 

Creamy Kimchi Pasta
Serves 2

  • 150g dry pasta
  • 1 can of 150g tomato puree
  • 2 large tomatoes, chopped
  • 1/2 cup of chopped black olives
  • 150g pork / chicken mince
  • 1/3 cup of sliced kimchi and some juice
  • 1/3 cup cream or evaporated milk
  • 2 tsp chopped garlic
  • 2 tsp chopped onion


  1. Cook the pasta until al-dente.  Drain and set aside.
  2. Heat some olive oil in a saucepan and fry the garlic and onion until fragrant.
  3. Add the mince and fry until just cooked.  
  4. Pour in the chopped tomatoes, tomato puree, olives, sliced kimchi and kimchi juice. Bring to a boil and turn down to simmer for 10-15 minutes.
  5. Stir in the cream or evaporated milk, season with salt, sugar and freshly cracked black pepper.  Spoon the sauce over the cooked pasta, top with some additional sliced kimchi and serve immediately.   

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