Spicy Korean Kimchi Carbonara with Perilla Leaves
A fusion twist on classic Italian pasta with spicy Korean kimchi
Discover the bold flavors of Korean cuisine fused with the creamy delight of carbonara in this unique dish featuring kimchi and fragrant perilla leaves.
- 40 min
- 4
- Intermediate
Ingredients
For the Pasta
For the Sauce
For the Kimchi
For Flavoring & Garnish
Preparation
Preparing the Sauce
Whisk ingredients
In a medium bowl, whisk together egg yolks, Parmesan, heavy cream, and black pepper until smooth.
Set aside
Set the mixture aside for later use.
Preparing the Kimchi Mixture
Combine ingredients
In a separate bowl, combine the chopped kimchi with gochujang and soy sauce, mixing well.
Marinate
Let it marinate for 10 minutes.
Cooking Process
Cook the Pasta
Cook spaghetti in a large pot of boiling salted water according to package instructions. Reserve 1 cup of pasta water, then drain the rest.
Sauté the Kimchi
Heat olive oil and butter in a pan over medium heat, add garlic and sauté for 2 minutes. Stir in kimchi mixture and cook until fragrant.
Combine Ingredients
Add cooked pasta to the pan with kimchi, pour in the sauce mixture and toss quickly. Add reserved pasta water to adjust consistency as needed.
Plating & Serving
Spicy Korean Kimchi Carbonara with Perilla Leaves
Spicy Korean Kimchi Carbonara with Perilla Leaves
Serve & Garnish
Serve the pasta immediately, garnishing with fresh perilla leaves and a sprinkle of crushed red pepper flakes for additional heat.