Save I discovered this recipe by accident one Tuesday evening when my kitchen smelled like both a Korean banchan spread and an Italian grandmother's stovetop at the same time. I'd been craving kimchi but had a container of ragu sauce lingering in the fridge, and instead of choosing between them, I decided to see what would happen if they met on a plate. The result was so unexpectedly perfect—spicy, creamy, deeply savory—that I've made it dozens of times since, each batch slightly different depending on my mood or what was in the pantry.
I made this for my partner one night after they'd had a terrible day at work, and watching them take that first bite and then go quiet for a moment—that was when I knew this dish had something special. They asked if I'd been secretly taking cooking classes, and I just laughed because the truth is messier and more fun than that.
Ingredients
- Ground pork: 300 g of tender, flavorful meat that breaks down into the sauce and carries all those umami notes; beef works beautifully too, or go half-and-half for complexity.
- Napa cabbage kimchi: Use 200 g chopped, plus 2 tablespoons of that spicy, funky brine; this is the soul of the dish, so don't skip the juice.
- Onion, garlic, carrot, celery: The aromatic base that makes everything smell incredible as it softens.
- Crushed tomatoes: 400 g of bright acidity to balance the kimchi's funk and the cream's richness.
- Heavy cream: 120 ml of velvety richness that transforms the sauce into silk; plant-based cream works if that's your preference.
- Soy sauce: 1 tablespoon of salt and depth that ties East and West together.
- Gochugaru: 1 teaspoon optional, but highly recommended for an extra layer of smoky heat that feels intentional.
- Olive oil: 2 tablespoons for the initial sauté, when the vegetables start whispering their aromatics into the pan.
- Pasta: 350 g of rigatoni or penne that will cradle this sauce in every ridge and curve.
- Sugar: 1 teaspoon to round out the acidic edges and let the spice shine.
- Scallions and Parmesan: Your finishing flourish—fresh, sharp, a reminder that you just made something intentional.
Instructions
- Build your base:
- Heat olive oil in a large skillet over medium-high heat and add the onion, carrot, and celery, letting them soften for about 5 minutes until they start to caramelize at the edges. You'll know they're ready when your kitchen smells unmistakably like the beginning of something good.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant—don't let it brown or it'll taste bitter and disappointed.
- Brown the meat:
- Add your ground pork and break it into small pieces as it cooks, about 6 to 7 minutes total, until there's no pink left and the meat is starting to develop those caramelized edges.
- Introduce the kimchi:
- Add your chopped kimchi and its brine, sautéing for 3 to 4 minutes until it softens slightly and the kitchen fills with that distinctive, complex kimchi aroma.
- Simmer the sauce:
- Stir in the crushed tomatoes, soy sauce, gochugaru if using, sugar, and a pinch of salt and pepper, then let it bubble gently uncovered for 15 to 20 minutes until it thickens and the flavors have gotten to know each other.
- Cook the pasta:
- While the ragu simmers, bring a pot of salted water to a boil and cook your pasta until it's al dente—tender but still with a slight resistance when you bite into it. Save about 100 ml of that starchy pasta water before you drain.
- Add the cream:
- Lower the ragu heat to low and stir in the heavy cream along with half your reserved pasta water, creating a silky sauce that coats the back of a spoon.
- Marry pasta and sauce:
- Add the cooked pasta to the ragu and toss everything together, adding more pasta water if needed until you have a sauce that clings to each piece without pooling at the bottom.
- Serve with intention:
- Divide among bowls and finish with fresh scallions and Parmesan if you're using it, letting people taste exactly what they made.
Save There's a moment when you add that cream and the sauce shifts from sharp and spicy to something softer and more forgiving, and that's when you know it's working. My sister tasted it for the first time and said it reminded her of every good meal she'd ever had, just in a completely new arrangement.
On Fusion and Fearlessness in Your Kitchen
This dish exists because I stopped thinking of my kitchen as a place where I had to choose between traditions and started seeing it as a place where traditions could have conversations. Korean and Italian cuisines both understand umami, heat, and the comfort of something rich and slow-cooked, so when you put kimchi and ragu together, they recognize each other. Don't be afraid of these kinds of combinations; the best meals often come from letting yourself be curious instead of reverent.
Swaps and Substitutions That Actually Work
If you don't have heavy cream, coconut cream adds a subtle sweetness that somehow makes sense with the kimchi, or you can use any plant-based cream alternative and honestly won't miss a thing. Beef tastes slightly deeper than pork, while chicken will be milder but still delicious if that's what you have. The gochugaru is optional but adds a smokiness that makes people wonder what your secret is, so if you can find it, grab it.
Why This Becomes a Favorite
Once you make this once, you'll find yourself craving it, wanting to tweak it, wanting to make it for people you care about to see if they feel the same magic you did. It's one of those dishes that proves you don't need fancy ingredients or complicated techniques to create something that tastes considered and intentional. The beauty is in the boldness of the idea and the simplicity of the execution.
- Keep extra kimchi juice in the fridge so you can always make this on an impulse.
- Leftovers reheat perfectly and sometimes taste even better the next day.
- This pairs wonderfully with a simple green salad or crusty bread to soak up every last bit of sauce.
Save This is the kind of recipe that teaches you to trust your instincts and experiment boldly, because sometimes the best dishes come from the places where you least expect them. Make it tonight and see what kind of magic you create.
Recipe FAQ
- → What type of meat works best?
Ground pork offers a rich, savory base, but ground beef or a pork-beef blend provide great alternatives.
- → Can I adjust the spice level?
Yes, modify gochugaru quantity or kimchi amount to control the heat intensity.
- → Is there a dairy-free option?
Swap heavy cream with unsweetened plant-based or coconut cream to make it dairy-free.
- → What pasta types suit this dish?
Rigatoni or penne work well, as their ridges hold the creamy sauce effectively.
- → How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess.
- → Can this be made vegetarian?
Replace meat with plant-based ground alternatives and omit Parmesan or use a vegan substitute.