Spicy and Clean Kimchi Spaghetti
A fusion noodle dish cooked cleanly using kimchi and anchovy broth to cut through any greasiness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This noodle dish combines kimchi, gochujang, and anchovy broth to create a clean, spicy flavor tailored to Korean tastes without being greasy. It is simple to make by stir-frying leftover ingredients, simmering the sauce, and tossing it with the noodles. You can also top it with cheese and melt it in the microwave if you like.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Kimchi50 g
- Pork50 g
- Ham50 g
- Onion50 g
- Mushrooms30 g
- Tomato50 g
- Green chili pepper20 g
- Spaghetti noodles
Sauce
- Anchovy broth1/2 cup
- Kimchi soup1 tbsp
- Garlic1 tsp
- Gochujang (Korean red chili paste)1 tsp
- Ketchup1 tbsp
- Sugar1 tsp
- Ground black peppera little
- Prepare 100g of spaghetti noodles based on 1 serving.
- Finely mince or roughly chop all ingredients according to your preference.
- If you do not like ketchup, increase the amount of gochujang instead.
Steps
Finely mince all the ingredients. If you prefer larger pieces, you can cut them into bite-sized chunks.
First, grease a frying pan with oil, add 1 tsp of garlic, and stir-fry.
This is to bring out the garlic aroma, and either olive oil or cooking oil works fine.
Toss the garlic a few times, then add the onion and stir-fry. Stir it around a few times.
Add the kimchi and pork, and stir-fry.
Add the ham, mushrooms, and green chili pepper, stir-fry, and add the tomato at the very end.
The tomato will get mushy and look messy if added earlier.
Strain the kimchi liquid cleanly before adding it. I added 1 tbsp.
You can add more if you like, but since it was my first time making this...
Pour in enough anchovy broth to cover the ingredients, add the gochujang and ketchup, and bring to a boil. (If you do not like ketchup, you can increase the amount of gochujang instead.)
At this point, add the sugar and ground black pepper. Taste it, and if it feels too bland, you can add more salt.
Next time, I think I will season it using only kimchi liquid and gochujang instead of ketchup.
When I boiled the spaghetti noodles in boiling water for about 10 minutes, the core disappeared and they became tender.
Do not rinse the boiled spaghetti noodles; just drain the water and toss them in olive oil.
About 100g of spaghetti noodles is suitable for 1 serving.
The sauce above is based on 2 servings.
Toss the noodles into the prepared sauce and transfer to a plate.
If you like cheese, sprinkle plenty of Parmesan or mozzarella cheese on top and microwave for 2-3 minutes.
Ppunwife's tips
- Tomatoes get mushy easily, so add them last among the vegetables when stir-frying.
- Strain the kimchi liquid cleanly before adding it.
- Do not rinse the boiled spaghetti noodles in water; simply drain them and toss with olive oil.
FAQ
Can I use other seasonings instead of ketchup?
If you do not care for the distinct flavor of ketchup, you can omit the ketchup and increase the amount of gochujang to season it.
Should I rinse the boiled spaghetti noodles in cold water?
Do not rinse the boiled noodles in water. It is best to drain them in a colander and toss them with olive oil.
How do I cook it if I want to add cheese?
Top the finished spaghetti with as much mozzarella or Parmesan cheese as you like, then microwave it for 2 to 3 minutes to melt.
How do I adjust the recipe so it is not too spicy for children?
You can leave out the green chili pepper or reduce the amount of gochujang to lower the heat, making it great to enjoy with children.
