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Kimchi Pasta Recipe (with Video)

Asian, Wheat, Mushrooms
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Discover our Kimchi Pasta Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 25min


Ginger-Scallion Oil
- 2 tbsp Ginger, finely minced
- 6 scallions
- 0.5 c neutral oil
- 1 tsp salt
Toasted Sesame Butter
- 4 tbsp butter
- 2 tbsp toasted sesame oil
The Pasta
- 8 oz rigatoni
- 0.667 c kimchi
- 1 c mushrooms
- 6 scallion whites
- 2 tbsp toasted sesame butter
- 0.25 c pasta water
- 0.333 c kimchi juice
- 0.5 c parm
- 1 tbsp miso paste
- 1 tbsp gochujang
- 1 egg
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Ginger-Scallion Oil
1. Cut the scallions in half. Reserve the green parts. The whites will be used for the sauce. Slice super thin.
2. Add to a bowl with finely minced/grated ginger.
3. Heat oil over medium-high just until it begins to smoke. Pour into bowl with scallion and ginger.
4. Season with salt.
Toasted Sesame Butter
1. Leave butter out of fridge for about an hour, or until room temperature and soft.
2. Add to a bowl with sesame oil.
3. Whisk to fully incorporate, place back into fridge to warm up.
The Pasta
1. Add rigatoni to lightly salted boiling water. Cook for 2 minutes less than package instructions.
2. Over medium-high heat, sauté kimchi, scallion whites, and mushrooms in 1 tbsp of toasted sesame butter.
3. After about 5 minutes, add miso paste and gochujang.
4. Cook for another 2 minutes before adding kimchi juice and reserved pasta water.
5. Add parm and another tbsp of the butter.
6. Vigorously combine to form an emulsion.
7. Once the pasta is cooked, add to sauce and cook for another 1-2 minutes, or until perfectly al dente.
8. Serve pasta with additional parm, ginger-scallion oil, and optionally a fried egg, toasted sesame seeds, and gochugaru for garnish.

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