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Kimchi Spaghetti with Bacon

Korean fusion pasta – kimchi spaghetti is made with creamy mushrooms, crispy bacon, buttery kimchi and Korea’s secret sauce gochujang! The final touch from the roasted sesame seeds and spring onions are just perfect!

Kimchi Spaghetti with Bacon | MyKoreanKitchen.com

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 taco, Kimchi 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 Kimchi Spaghetti, 6 servings

Main

  • 500g spaghetti or other pasta
  • 160g kimchi
  • 80g onion
  • 400g bacon
  • 120g button mushrooms
  • 40g butter
  • 2 Tbsp soy sauce
  • 2 Tbsp gochujang (Korean chili paste)
  • Pinch of fine sea salt

Garnish

  • mozzarella cheese, shredded
  • roasted sesame seeds
  • green onion, thinly sliced

How to Make Kimchi Spaghetti with Bacon

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.)

Kimchi Spaghetti with Bacon | MyKoreanKitchen.com


Kimchi Spaghetti with Bacon | MyKoreanKitchen.com

Kimchi Spaghetti with Bacon

Kimchi pasta recipe with creamy butter and crispy bacon!
5 from 8 votes
Print Pin Rate Save
Course: Main
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 654kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 500 g spaghetti or other pasta
  • 160 g Kimchi
  • 80 g onion
  • 400 g bacon
  • 120 g button mushrooms
  • 40 g butter
  • 2 Tbsp soy sauce
  • 2 Tbsp gochujang
  • A pinch fine sea salt

Garnish

Instructions

  • Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.
  • Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.
  • 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.
  • 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.
  • 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.
  • By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.
  • Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.
  • 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.)

Nutrition Info (per serving)

Calories: 654kcal | Carbohydrates: 66g | Protein: 20g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 831mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 2.3mg | Calcium: 24mg | Iron: 1.6mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

 

Filed under: My Recipes, Noodles, Pork

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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