This kimchi carbonara is a bold, creamy twist on the classic carbonara pasta, infused with the deep umami and heat of gochujang (Korean hot pepper paste). Combining crispy bacon, tangy fermented kimchi and a silky egg-based sauce, this dish delivers the perfect balance of richness, spice, and acidity.
Inspired by the growing popularity of gochujang carbonara, this Korean-Italian fusion recipe transforms a traditional comfort food into something vibrant and unexpected. It’s quick enough for a weeknight dinner, yet impressive enough to serve guests.
If you’re new to cooking with gochujang, this recipe is a delicious entry point. You might also enjoy our other recipes that highlight this versatile Korean chili paste, from Spicy Gochujang Tofu to Gochujang Short Ribs Salad. Its sweet, savoury heat adds depth to everything from pasta to roasted vegetables.
Kimchi Gochujang Carbonara
Ingredients
- 2 frozen udon bricks
- 1 tbsp vegetable oil
- 3 slices thick-cut bacon cut into chunks
- ½ small onion sliced
- ½ cup kimchi chopped
- ½ cup water divided
- ¼ cup kimchi juice
- 3 tbsp gochujang
- 2 egg yolks
- ½ cup finely grated Parmesan
- 3 tbsp butter
- pinch salt
- ¼ cup kimchi to garnish (optional)
- 3 pieces seasoned nori cut into matchsticks, to garnish (optional)
- 1 tsp toasted sesame seeds to garnish
Instructions
- Fill a large bowl with warm water; add udon and let sit for 3 minutes. Drain and set aside.
- Heat oil in large skillet over medium heat. Add bacon and cook, stirring, for 2 minutes. Add onion and cook for 3 minutes; add kimchi and cook until kimchi is lightly caramelized, 4 to 5 minutes.
- Stir in ¼ cup of the water, kimchi juice and gochujang and bring to a boil; stir in noodles.
- Meanwhile, in bowl, stir together egg yolks, remaining ¼ cup water, ¼ cup of the cooking liquid with some kimchi and Parmesan. Scrape into noodle mixture with butter and salt, stirring to coat. Cook, tossing, until just hot; remove from heat.
- Divide udon mixture among plates and sprinkle with nori and sesame seeds.
More recipes with gochujang
Murielle Banackissa's easy vegan recipe for crispy pan-fried tofu with a spicy gochujang sauce.
Get the recipe
Murielle Banackissa's easy vegan recipe for crispy pan-fried tofu with a spicy gochujang sauce.
Get the recipe
Slow-cooked gochujang short ribs bring deep heat and sweetness to this vibrant rice noodle salad layered with fresh herbs, vegetables and citrus. Bold yet beautifully balanced, it’s a richly satisfying dish that blurs the line between salad and main.
Get the recipe
Slow-cooked gochujang short ribs bring deep heat and sweetness to this vibrant rice noodle salad layered with fresh herbs, vegetables and citrus. Bold yet beautifully balanced, it’s a richly satisfying dish that blurs the line between salad and main.
Get the recipe
