Cheesy Kimchi Linguine with Gochujang Butter
A bold and comforting fusion dish combining creamy linguine with spicy-tangy kimchi, umami-rich gochujang butter, Parmesan, and crispy seaweed, finished with a fried egg and lime for balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Korean-Italian)
- Diet: Vegetarian
Ingredients
8 ounces dried linguine or spaghetti
3/4 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 (nori sheets or seaweed flakes)
Lime wedges, for serving
2 tablespoons grated Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- 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.
- 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.
- 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.
- Stir in the Parmesan and scallions. Taste and adjust seasoning with sea salt.
- Divide the pasta among bowls, topping each with a fried egg, crumbled seaweed, and a squeeze of lime. Serve hot.
Notes
Use soba or udon noodles for a more Asian-inspired version.
Add bacon or pancetta for smoky depth.
Include mushrooms, spinach, or bok choy for extra vegetables.
Swap Parmesan with mozzarella or cheddar for variation.
Top with sesame seeds or drizzle with sesame oil for added flavor.
Store leftovers up to 2 days in the fridge and reheat gently with a splash of water.
Fried eggs are best prepared fresh before serving.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 1080mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 210mg
