Kimchi Carbonara
More often than not I will have all the necessities in the fridge: a nub of Parmesan cheese, a few strips of bacon, definitely some eggs, and always the H-Mart gallon sized tub of kimchi that permanently resides on the bottom shelf. If weve grocery shopped that week, we will have remembered to purchase a few cartons of Sun Noodle fresh ramen, the exact brand that supplies noodles to most of the ramen joints in New York City, and the perfectly springy noodle for this dish. The whole thing cooks in just 15 minutes, minimizing time slaved over the stove and maximizing weeknight Netflix binging.
More often than not I will have all the necessities in the fridge: a nub of Parmesan cheese, a few strips of bacon, definitely some eggs, and always the H-Mart gallon sized tub of kimchi that permanently resides on the bottom shelf. If weve grocery shopped that week, we will have remembered to purchase a few cartons of Sun Noodle fresh ramen, the exact brand that supplies noodles to most of the ramen joints in New York City, and the perfectly springy noodle for this dish. The whole thing cooks in just 15 minutes, minimizing time slaved over the stove and maximizing weeknight Netflix binging.
- freshly ground black pepper
- 2 strips good, thick-slab bacon, cut into 1/4-inch strips
- 1 cup well-fermented kimchi, chopped
- 8 ounces fresh ramen noodles such as sun ramen, or any similar pasta
- 2 large organic, cage-free eggs
- 1/4 cup parmesan cheese grated, plus more for garnish
- chopped scallions optional
- Carbohydrate 0.211938125161663 g
- Cholesterol 2.75000000350403 mg
- Fat 0.898341251139207 g
- Fiber 0.03478125 g
- Protein 1.21624687653142 g
- Saturated Fat 0.5419425006889 g
- Serving Size 1 1 Serving (117g)
- Sodium 47.8390000608825 mg
- Sugar 0.177156875161663 g
- Trans Fat 0.0552150000701204 g
- Calories 14 calories
Step-by-step
- Bring a pot of water to a boil. (I don't salt the water because Sun Ramen noodles are alkaline and the dish itself is already pretty salty, but if using other noodles, definitely salt your water once it comes to a boil.)
- Meanwhile, in a separate pan, cook bacon over medium-low heat, stirring frequently until lightly crispy, 3 to 4 minutes. Remove and set aside, reserving about 2 tablespoons of fat in pan.
- Add chopped kimchi to the bacon fat and sauté over medium heat until softened and lightly caramelized, 3 to 4 minutes. Remove from heat and set aside with the bacon.
- By now the water should be boiling. Add the noodles to the pot and cook according to package instructions.
- As noodles are cooking, whisk together eggs, cheese, and black pepper in a bowl until combined.
- When the noodles are done cooking, use a coffee mug with a handle to reserve about 1 cup's worth of pasta water.
- Now you will have to work quickly! Drain noodles and add to the bowl with eggs, mixing quickly so the eggs don't scramble.
- Once combined, add about 1/4 to 1/2 cup of pasta water, along with the cooked kimchi-bacon mixture. Mix thoroughly until the sauce comes together—it should be thick and creamy.
- Add a few more cranks of black pepper and Parmesan cheese to taste. Divide among two serving bowls and top with chopped scallions if using. Serve immediately.
Kimchi Carbonara: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. That’s where this Kimchi Carbonara recipe comes in. It’s a revelation – a surprisingly delicious fusion of Korean and Italian flavors that takes a mere 15 minutes to prepare. Forget spending hours slaving away in the kitchen; this recipe allows me to enjoy a satisfying and flavorful meal while still having plenty of time for my kids and other commitments.
The beauty of this dish lies in its simplicity. I almost always have the key ingredients on hand: kimchi (a permanent fixture in my fridge!), bacon, eggs, and Parmesan cheese. A quick trip to the grocery store for fresh ramen noodles completes the picture. Sun Noodle is my brand of choice; their noodles are perfectly springy and hold up beautifully in this creamy sauce. This recipe is a true testament to the magic of pantry staples combined creatively.
The combination of salty bacon, spicy kimchi, and rich Parmesan cheese creates a flavor explosion. The creamy egg sauce coats the perfectly cooked ramen noodles, offering a textural delight. It’s savory, slightly spicy, and intensely satisfying – the perfect antidote to a long day. The kimchi adds a lovely tang and a little bit of heat, balancing out the richness of the cheese and bacon. And the best part? My kids love it! It’s a great way to introduce them to Korean flavors in a familiar pasta format.
This Kimchi Carbonara recipe is more than just a meal; it's a testament to efficient cooking. It proves that delicious, satisfying food doesn’t require hours in the kitchen. It’s a recipe that celebrates the convenience of pantry staples while delivering an unforgettable flavor experience. I often find myself making it twice a week – it's that good! The quick cooking time means less time in the kitchen and more time for the things that truly matter. And let’s be honest, sometimes, that extra time is best spent relaxing on the couch with a well-deserved glass of wine.
Beyond its convenience, this recipe is incredibly versatile. Feel free to experiment with different types of noodles or add other vegetables like mushrooms or spinach. You can adjust the amount of kimchi to suit your spice preference – more kimchi for a bolder flavor, less for a milder kick. The possibilities are endless! This recipe serves as a fantastic base for culinary creativity. Its simplicity allows you to personalize it to your taste, making it a true weeknight staple.
This recipe is not just a dish; it’s a time-saver, a flavor adventure, and a family pleaser all rolled into one. So next time you’re looking for a quick, easy, and incredibly delicious meal, give this Kimchi Carbonara a try. You won't regret it!
Ingredients:
- freshly ground black pepper
- 2 strips good, thick-slab bacon, cut into 1/4-inch strips
- 1 cup well-fermented kimchi, chopped
- 8 ounces fresh ramen noodles such as sun ramen, or any similar pasta
- 2 large organic, cage-free eggs
- 1/4 cup parmesan cheese grated, plus more for garnish
- chopped scallions optional
