Kimchi Spaghetti with Bacon

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Kimchi Bacon Spagetti

Do you like Kimchi? I do. I wouldn’t say it’s my “favourite” Korean dish, but it somehow engineered my gene that I cannot live without it! Since you visited my blog, I will safely assume that you already know something about Kimchi.

Kimchi is a very versatile ingredient. Particularly in recent times, fusionisaton of Kimchi has been very popular. Just to name a few, Kimchi tacoKimchi omelet and Kimchi quesadillas are already common names in people’s dining life. So today I would like to introduce how I enjoy Kimchi in my home by combining it with spaghetti.

Ingredients for 6 servings (cooking time 20 to 25 mins)

Main

  • 500g spaghetti
  • 160g Kimchi
  • 80g onion
  • 400g bacon
  • 120g button mushroom
  • 40g butter
  • 2 tbsp soy sauce
  • 2 tbsp gochujang
  • A dash of salt

Optional for garnishing

  • Mozzarella cheese
  • Sesame seeds
  • Sliced spring onion

 Steps

1. Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.

Kimchi Bacon Spaghetti Ingredients

2. Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.

Boiling spaghetti

3. While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.

Cooking mushroom in melted butter

4. Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.

Cooking bacon and onion

5. Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the Kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.

Cooking kimchi and add mushroom

6. By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.

Add spaghetti and bacon

7. Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.

8. Serve the Kimchi spaghetti on a plate and garnish with your preferred ingredients. (I used mozzarella cheese, sesame seeds and spring onion. I was tempted to add some sesame oil too but I thought that could overpower the taste of the butter I added earlier.)

9. Enjoy!

Kimchi Bacon Spaghetti Fork

 

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Kimchi Spaghetti with Bacon
 
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 6
Ingredients
Main
  • 500g spaghetti
  • 160g Kimchi
  • 80g onion
  • 400g bacon
  • 120g button mushroom
  • 40g butter
  • 2 tbsp soy sauce
  • 2 tbsp gochujang
  • A dash of salt
Optional for garnishing
  • Mozzarella cheese
  • Sesame seeds
  • Sliced spring onion
Instructions
  1. Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.
  2. Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.
  3. While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.
  4. Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.
  5. Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the Kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.
  6. By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.
  7. Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.
  8. Serve the Kimchi spaghetti on a plate and garnish with your preferred ingredients. (I used mozzarella cheese, sesame seeds and spring onion. I was tempted to add some sesame oil too but I thought that could overpower the taste of the butter I added earlier.)
  9. Enjoy!

 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Hi chef Sue! I’ve been trying all you wonderful dishes for the past two weeks now! My brother loves all of your recipes and I love it too :) I’m so excited to cook this kimchi spaghetti!! Cooking became a new “hobby” to me ever since I saw his site. Thank you so much. God bless :)

    • Thanks Maxine! It’s always a pleasure to hear when the readers enjoy my recipe. :) I hope you enjoy this Kimchi spaghetti too! Blessings.

  2. How does soy sauce and gochujang work??? Never tried them together.

  3. This looks great, I’m going to try this. I grew up in a mixed Korean/White family, so I will each kimchi as a side with everything, including spaghetti, but I’ve never fixed it all together like this.

  4. I was spying over here for ways to sue up my tub of kim chi as it is a relatively new ingredient in my repertoire. I’ve never thought of using kim chi with pasta! Gah! Lunch may never be the same again.

  5. I just saw Kimchi + spaghetti on another site, and loved the idea. With bacon and mushrooms in it, I bet this is so delicious!

  6. Wow! This looks interesting. I’m sure my yobo would love it. I’ve been meaning to tell you, I like your new look! :)

  7. Kimchi spaghetti and with bacon? Oh my! Now that is such a genius idea! I love, love kimchi…Beautiful dish and sooo delicious. I will cook this soon, because my mouth is already watering reading your recipe and looking at those pictures. Yumilicious!!!!

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