Ssamjang Pasta

Imagine perfectly cooked spaghetti coated in a creamy, spicy and slightly nutty ssamjang sauce, mixed with crispy pork belly, sautéed onions, and spicy kimchi. Topped with a rich egg yolk and a sprinkle of Parmesan cheese, this dish is a mouthwatering mix of savory, spicy, and creamy goodness. Pair it with grilled chicken, shrimp, or tofu for added protein or enjoy it as is!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a big pot of salted water. Cook the spaghetti until it’s al dente. Save a cup of pasta water, then drain the pasta and set it aside.

Step 2

In a large skillet over medium heat, cook the pork belly until it’s nice and crispy. Salt it to taste (just a sprinkle of salt). Take it out of the pan but leave the fat behind.

Step 3

In the same pan, add the diced onion. Cook until the onion is soft.

Step 4

Add in the chopped kimchi and minced garlic. Cook for another 3-4 minutes.

Step 5

Stir in the ssamjang paste and cook for 2 mins.

Step 6

Turn the heat to low and pour in the heavy cream. Mix then simmer the sauce for 3-4 mins.

Step 7

Stir in the grated Parmesan cheese and gochugaru (if using) until the cheese is melted and the sauce is creamy.

Step 8

Season the sauce to taste with salt and pepper.

Step 9

Add the cooked spaghetti and crispy pork belly to the pan. Toss everything until the pasta is well coated with the sauce. If it’s too thick, add some of the reserved pasta water.

Step 10

Serve the pasta and sprinkle with extra Parmesan and scallions. You may also gently place an egg yolk on top of each serving for an extra creamy finish.

Step 11

Enjoy!