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This kimchi pasta with chorizo breadcrumbs brings together a Korean kick and Italian comfort in one unforgettable dish. Break that poached egg on top and watch as the creamy yolk transforms your pasta into something truly special!
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What makes this dish special
A couple of weeks ago, I shared a great side dish for the holidays, bruleed cauliflower with chorizo breadcrumbs. Today, I'm taking the same breadcrumbs and pairing them with kimchi pasta. What can I say? I'm addicted to those breadcrumbs! And this pasta is just the perfect dish for them.
Kimchi pasta combines all of my favorite comfort foods into one: kimchi, parmesan, eggs, and pasta. This dish is that perfect weeknight dinner on a rainy night or for well, any other occasion.
Just imagine al dente noodles tossed in a spicy, creamy sauce, topped with a perfectly poached egg, and finished with scallions and chorizo breadcrumbs. Heaven.
Ingredients
- Chorizo: Adds a smoky, paprika-rich flavor to the breadcrumbs while contributing fat that coats the breadcrumbs to help brown them.
- Kimchi: Kimchi is the cornerstone of this recipe. When caramelized, it develops umami flavors while maintaining its signature tangy, fermented profile.
- Gochujang: This Korean fermented chili paste adds a sweet-spicy element with deeper umami notes that plain chili products lack.
- Coconut milk: Creates a creamy sauce base while tempering the intense spiciness of the kimchi and gochujang. You can substitute it with heavy cream if desired.
- Spaghetti: The long noodles are the perfect vessel for the creamy kimchi sauce; however, you can also use short-cut pastas such as penne or rigatoni.
- Poached eggs: Add a luxurious element when the runny yolk breaks and mixes with the sauce, creating an even richer, silkier texture.
Substitutions and variations
- Vegetarian: Use vegetarian kimchi and omit the chorizo in the breadcrumbs.
- Gluten-free: Make sure the gochujang and kimchi are gluten-free, substitute gluten-free panko, and use your favorite gluten-free pasta.
- Protein: You can substitute chorizo with bacon if preferred. You can also add additional meat, such as charred shrimp or grilled chicken.
Recipe
Kimchi Pasta with Chorizo Breadcrumbs
Ingredients
Chorizo breadcrumbs
- 2 ounces chorizo cured
- 1 tablespoon oil
- 1 cup fresh breadcrumbs
Kimchi pasta
- 1 tablespoon butter
- 2 cups kimchi chopped with its juices
- 1 tablespoon gochujang
- 1 cup coconut milk
- 1 pound spaghetti
- ½ cup reserved pasta water
- 1 tablespoon butter
- ½ cup grated parmesan plus extra for serving
- 6 large poached eggs
- ⅓ cup chopped scallions
Instructions
- Make the chorizo breadcrumbs. Chop the chorizo into small chunks. Heat 1 tablespoon of oil in a saute pan over medium heat. Add the chorizo and saute until browned, about 3-4 minutes. Add the breadcrumbs and stir to combine. Continue to cook until the breadcrumbs become golden brown. Remove from heat and drain the chorizo breadcrumbs on paper towels.
- Melt 1 tablespoon of butter in a large saute pan over medium heat. Add 2 cups chopped kimchi with its juices in the pan and saute until caramelized, about 5 minutes. Add gochujang, stirring to combine. Add coconut milk and simmer for 5 minutes.
- Cook spaghetti according to directions on package. Drain the pasta, reserving 1 cup pasta water.
- Add the pasta to the kimchi sauce along with ½ cup pasta water, ½ cup grated parmesan, and butter. Stir to combine and season with salt and pepper. If the pasta sauce is too thick, add additional water.
- Portion the pasta into bowls and top with a poached egg and chopped scallions. Top with extra parmesan if desired. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare breadcrumbs
First things first, the chorizo breadcrumbs. These are so incredibly delicious and easy to make. You may want to make a double batch to have extra on hand!
Heat a small amount of oil in a pan, saute the chorizo, add the breadcrumbs, and that's it!
Chorizo can be oily, so drain the breadcrumbs on paper towels to remove any excess oil. Although I prefer fresh breadcrumbs, panko also works.
Step 2: Make pasta
Now, let's get to making the main dish, the kimchi pasta. Heat a large pot of water to a boil and season it with salt. Add your pasta and cook until al dente. It's important not to overcook the pasta since we will be cooking it for a few minutes with the sauce.
While the pasta is cooking, make the sauce. Saute the kimchi with its juices until it's nice and caramelized. Since kimchi is a fermented vegetable, it can taste sour; however, when it's sauteed, that sour flavor diminishes, and the savory notes are highlighted.
Season the sauteed kimchi with gochujang, a Korean chili paste, and coconut milk. If your kimchi is on the salty side, add a pinch of sugar. If your kimchi is not spicy, go ahead and add extra gochujang.
If you're not a fan of coconut milk, you can substitute it with heavy cream.
Step 3: Putting it all together
Now add the cooked noodles to the sauce, along with the reserved pasta water, parmesan, and butter. As always, season with salt and pepper.
If you find that your pasta sauce is too thick, you can add additional pasta water. But only add a little at a time to avoid diluting the flavors.
And for the finishing touches, top the kimchi pasta with a poached egg, chopped scallions, and those tasty chorizo breadcrumbs. Break into that runny egg and take a big bite. Seriously, don't hold back.
This is the best fusion comfort dish that will warm you up from head to toe. So savory, so good!
For more recipes featuring kimchi, check out this kimchi fried rice arancini, Korean bibim gook soo, and omurice with kimchi fried rice!
Make-ahead and storage
- Make-ahead: The chorizo breadcrumbs can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Just reheat them briefly in a dry pan before serving.
- Store: This dish is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Napa cabbage kimchi (baechu kimchi) works best, but any cabbage-based kimchi will work well. Just make sure to include the kimchi juice as specified in the recipe for the full flavor.
This dish has a moderate spice level from both the kimchi and gochujang. You can adjust the spiciness by using less gochujang or selecting a milder kimchi.
The poached eggs are optional but highly recommended as they add richness when the yolk mixes with the pasta. If you prefer, you can use fried eggs with runny yolks.
More Korean recipes
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