Kimchi Ragu Pasta Fusion (Printable)

Spicy kimchi and savory ragu combined with creamy pasta for a unique, umami-rich dish.

# Components:

→ 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 can crushed tomatoes
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)

# Method:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Add ground pork or beef. Cook, breaking up the meat, until browned and fully cooked, about 6 to 7 minutes.
04 - Stir in chopped kimchi and kimchi juice. Sauté for 3 to 4 minutes until kimchi softens.
05 - Add crushed tomatoes, soy sauce, gochugaru, sugar, salt, and black pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
06 - Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 0.4 cup of pasta cooking water.
07 - Reduce heat to low. Stir in heavy cream and half the reserved pasta water, mixing until creamy. Adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss to coat evenly, adding remaining pasta water if necessary to achieve a silky consistency.
09 - Serve immediately, garnished with scallions and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It sneaks umami from every angle—the ragu's depth, the kimchi's funk, the soy sauce's whisper—creating layers that keep surprising you.
  • The whole thing comes together in about an hour, which means you get to feel fancy on a weeknight without the stress.
  • It's the kind of dish that makes people pause mid-bite and ask for the recipe, which never gets old.
02 -
  • Kimchi juice is not a waste product—it's concentrated flavor that deepens the entire sauce, so always save it and use it.
  • Pasta water is your best friend; the starch in it creates emulsification that makes the sauce silky, so don't skip reserving it.
  • Don't rush the simmering step; 15–20 minutes might seem short, but it's enough time for the flavors to stop fighting and start dancing together.
03 -
  • Make the sauce first and let it cool slightly before adding cream; if the sauce is too hot, the cream can break and look curdled, even if it still tastes fine.
  • Taste the sauce before adding pasta and adjust seasoning aggressively—pasta will mute flavors, so the sauce should taste slightly over-seasoned on its own.
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