Kimchi Ragu Pasta Fusion (Printable Version)

Spicy kimchi meets rich ragu and creamy pasta in a bold, flavorful fusion dish with umami depth.

# List of Ingredients:

→ Meats

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

→ Vegetables

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

→ Liquids & Dairy

08 - 14 oz can crushed tomatoes
09 - 1/2 cup heavy cream (or unsweetened plant-based cream alternative)
10 - 2 tablespoons olive oil
11 - 1 tablespoon soy sauce

→ Pasta

12 - 12 oz rigatoni or penne

→ Spices & Seasonings

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

→ Garnishes

16 - 2 tablespoons finely chopped scallions
17 - 0.9 oz grated Parmesan cheese, optional

# How to Make It:

01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion, carrot, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Incorporate ground pork or beef, breaking up the meat with a spoon. Cook for 6 to 7 minutes until browned and fully cooked.
04 - Stir in chopped kimchi and kimchi juice, sautéing for 3 to 4 minutes to soften flavors.
05 - Add crushed tomatoes, soy sauce, gochugaru (if using), sugar, salt, and black pepper. Let the sauce simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened.
06 - Prepare pasta according to package instructions until al dente. Drain, reserving 3.4 fl oz (100 ml) of the pasta water.
07 - Reduce heat to low. Stir heavy cream and half of the reserved pasta water into the ragu, mixing until creamy. Taste and adjust seasoning as needed.
08 - Add cooked pasta to the sauce. Toss gently to coat, adding additional reserved pasta water as needed to achieve a silky consistency.
09 - Plate the pasta hot, garnishing with chopped scallions and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It's a conversation starter that actually tastes as bold as it sounds, not just a novelty that looks good on Instagram.
  • The whole thing comes together in an hour, which means you can pull off something this interesting on a weeknight without losing your mind.
  • Kimchi juice is usually what gets tossed, but here it's the secret weapon that makes the sauce taste impossibly deep and complex.
02 -
  • Taste the kimchi before you buy it—some versions are searingly spicy and vinegary, others are milder and more savory. Your version of this dish lives or dies on that choice.
  • Never skip reserving pasta water. It's the difference between a sauce that clings to each strand and one that separates and pools at the bottom of the bowl.
  • The ragu can actually sit for days in the refrigerator and tastes even better when the flavors have had time to settle and know each other.
03 -
  • Finely chop your onion, carrot, and celery instead of mincing—bigger pieces mean they soften into the sauce and disappear, building flavor rather than texture.
  • Taste and adjust seasoning at the very end, not in the middle of cooking. Simmering concentrates everything, so what seemed right halfway through will taste too salty or spicy by the time you eat it.
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