Cheesy Kimchi Linguine with Gochujang Butter

Why You’ll Love This Recipe

• A unique fusion of Korean and Italian flavors
• Creamy, cheesy, and spicy all in one dish
• Quick and easy ready in under 30 minutes
• Packed with umami from gochujang, kimchi, and seaweed
• Perfect for a cozy weeknight dinner or an impressive comfort meal
• Customizable with protein or veggie add-ins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces dried linguine or spaghetti
¾ cup kimchi, roughly chopped
2 tablespoons unsalted butter, cubed
2 tablespoons plus 2 teaspoons gochujang paste
2 teaspoons soy sauce
2 garlic cloves, peeled and crushed, or 2 teaspoons garlic paste
2 scallions, sliced into thin matchsticks
1 tablespoon neutral oil, such as canola
2 eggs
Fine sea salt, to taste
2 tablespoons crumbled crispy seaweed (such as nori sheets or seaweed flakes)
Lime wedges, for serving
2 tablespoons grated Parmesan

Directions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. While pasta cooks, heat the oil in a large skillet over medium heat. Crack in the eggs and fry until edges are crispy and yolks are runny, about 3 to 4 minutes. Transfer to a plate.
3. In the same skillet, melt the butter over medium heat. Add the garlic, gochujang, soy sauce, and chopped kimchi. Cook for 2 to 3 minutes until fragrant and slightly caramelized.
4. Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss to coat, adding more water if needed to create a silky sauce.
5. Stir in the Parmesan and scallions. Taste and adjust seasoning with sea salt.
6. Divide the pasta among bowls, topping each with a fried egg, crumbled seaweed, and a squeeze of lime. Serve hot.

Servings and timing

This recipe makes 2 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Use soba or udon noodles instead of linguine for a more Asian-inspired version.
• Stir in sautéed mushrooms, spinach, or bok choy for extra vegetables.
• Swap Parmesan for mozzarella or cheddar for a different cheese profile.
• Top with sesame seeds or drizzle with sesame oil for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce. Fried eggs are best made fresh, so cook them just before serving.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste made from red pepper, rice, and soybeans. It’s savory, spicy, and slightly sweet.

Can I make this dish vegetarian?

Yes, simply use vegetarian kimchi (made without fish sauce) and leave out any optional meat add-ins.

Can I make it less spicy?

Yes, reduce the gochujang to 1 tablespoon and balance with a little more butter or Parmesan.

Do I have to use linguine?

No, spaghetti, bucatini, or even rice noodles will work well.

Can I cook the eggs differently?

Yes, soft-boiled or poached eggs also work beautifully with this dish.

What kind of kimchi works best?

Napa cabbage kimchi is the most common, but radish kimchi can also be used for extra crunch.

Can I prepare the sauce ahead of time?

Yes, you can make the gochujang butter base in advance and store it in the fridge for up to 3 days. Reheat gently before tossing with pasta.

What cheese besides Parmesan works here?

Pecorino Romano, mozzarella, or even cheddar can add creaminess and depth.

Can I serve this cold?

This dish is best hot, but you can enjoy leftovers chilled as a spicy noodle salad.

Conclusion

Cheesy kimchi linguine with gochujang butter is a bold, comforting dish that fuses Italian pasta with Korean spice. Creamy, tangy, and packed with umami, it’s a quick recipe that delivers big flavors. Top with a runny egg, crispy seaweed, and a squeeze of lime, and you’ve got a restaurant-worthy bowl of noodles at home.

Print