• ajummalife

Kimchee Spaghetti

Updated: Oct 21, 2018

(Difficulty Level: ✗✗✗)

I should start by noting I’ve never measured out this recipe. I don’t recommend tasting to the point of fullness, but this recipe is more of an outline and I suggest you cook to suit your taste!

I find the tartness of the kimchee helps cut the richness of the cream and cheese, but I also suggest pairing with a glass of crisp white wine... or a shot of soju 😉


- 1/2 Onion (diced)

- approx 2.5 cups Kimchee (decently ripe)

- 1 teaspoon Sesame Oil

- 2 tablespoons Garlic

- 1 pound Spaghetti

- 1 cup Heavy Cream

- 3 cups Parmigiano Reggiano (loosely packed)

- 2.5 cups Reserved Pasta Water


Cook your spaghetti noodles in salted water to al dente and set aside. Reserve about 2.5-3 cups of pasta water for your sauce.

Saute onions.

Add diced up Kimchee and sauté.

Add sesame oil to Kimchee.

Add garlic.

Once all softened, add your pasta to the mixture. Add about 1 1/2 cup of pasta water, your heavy cream and about 2 cups of grated cheese and stir all together. Add additional pasta water if the pasta is soaking up your sauce.

Finish with a drizzle of sesame oil over pasta and some grated cheese and ENJOY!


- the amount of onions, kimchee, garlic, grated cheese is to your personal preference.

- be sure you add any kimchee juice you have from your kimchee to the sauce.

- if you want a shortcut, use a jar of your fav alfredo sauce instead instead of making your own cream sauce.


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