Butter Kimchi Pasta

Ok, I’m not lying when I say kimchi goes well with everything. Maybe because it’s winter, I keep feeling like eating carbs and preferably noodle carbs. I am noodle-crazy but once in a while I’d like to treat myself to a different type of “noodle”. I can already hear all the Italians murmuring right now, hating on this comment. But please, before you judge, I am going to be one of those people who say “I’m 17% Italian!” because I really am. Yes, I took a DNA swab test just for fun to see where my roots are from and funnily enough, it turns out I’m 17% pasta-lover. Naturally, my Asian roots ALWAYS ask for carbs in my system. It’s then no coincidence that my 17% Italian-ness wants pasta but also kimchi with it!

I’ve been wondering how I could make kimchi pasta taste better than it sounds. Because let’s be honest, it’s a bit of a weird thing to think of if you haven’t tried it. I’ve been using a lot of almond and oat milk in my cooking recently and I just had to try making my kimchi pasta with it. And guess what? I’m here writing a recipe about it, so this is definitely a good one. Trust me. I honestly, have not much to babble about this so let’s just get straight to the point!


  • 150g angel hair pasta
  • 400ml chicken or veggie broth
  • 1 cup oat milk
  • 1 cup well-fermented kimchi
  • 1 tbsp gochujang
  • 1 dollop of butter
  • grated parmesan cheese
  • parsely to garnish (optional)


  1. Gently fry kimchi in a deep pan until aromatic. Then add gochujang and mix through.
  2. Add the oat milk and let it boil until the mixture thickens.
  3. Cook spaghetti until al dente. To test, break the spaghetti with your fingers and if it breaks with a bit of a ‘crunch’ sound you know it’s ready to be cooked in the kimchi sauce. 
  4. Pour in a bit of the  stock to the sauce and the add the spaghetti in. The goal is to marry the spaghetti and the sauce together.
  5. Keep pouring stock when the liquid evaporates until the pasta is fully cooked through. Make sure your pasta is not overcooked. You want a bit of a bite as well. This process will take about 5 – 8 minutes.
  6. Once all the liquid has evaporated, you can serve your kimchi pasta with some grated parmesan cheese and garnish with some parsley to beautify it. Enjoy!

Gerelateerde artikelen