If you are craving a dish that brilliantly combines the bold flavors of Korea with comforting Italian vibes, this Creamy Korean Ssamjang Pasta Recipe is your new go-to. Imagine tender pork belly sizzling in a rich, spicy ssamjang sauce, beautifully coating perfectly cooked pasta, and finished off with a luscious parmesan creaminess that makes every forkful utterly irresistible. It’s a game-changer for anyone who loves fusion food that is quick to prepare, packed with savory depth, and just a little unexpected in the best possible way.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a special role to balance flavor, texture, and color in this dish. From the hearty pork belly to the fragrant green onions, every component brings something memorable to the table.
- 300 g Pasta: Any type you love will work, just be sure to cook it al dente for that perfect bite.
- 200 g Pork Belly: Adds juicy richness and a crispy contrast when cooked just right; you can swap for chicken or tofu if preferred.
- 3 tbsp Ssamjang: This fermented Korean chili paste is the star ingredient, packing savory and spicy notes that define the dish.
- 50 g Parmesan Cheese: Gives a creamy, nutty finish; for a dairy-free twist, nutritional yeast is a brilliant substitute.
- 2 stalks Green Onions: Thinly sliced for a fresh, sharp bite that lifts the rich flavors; chives or leeks can work too.
- 1 Egg (Optional): Adds extra creaminess and depth; for a vegan option, try using a flax egg.
How to Make Creamy Korean Ssamjang Pasta Recipe
Step 1: Cook Pasta to Al Dente Perfection
Start by boiling a large pot of salted water. Cooking your pasta al dente is key—it provides just enough softness while keeping a satisfying bite that holds up well when mixed with the thick ssamjang sauce. Remember to reserve a cup of the pasta water before draining as it will help you create the perfect sauce texture later on.
Step 2: Crisp the Pork Belly
While the pasta cooks, heat a skillet over medium-high heat and cook the pork belly slices until they turn golden brown and crispy, around 5 to 7 minutes. This step builds texture and deep, meaty flavor that contrasts beautifully with the creamy pasta. Once done, set the pork aside for the final assembly.
Step 3: Make the Ssamjang Sauce
Lower the heat to medium and add the reserved pasta water to the skillet. Stir in the ssamjang paste carefully, allowing it to melt into a smooth, rich sauce, which should take about 2 to 3 minutes. This infusion of spicy, umami-packed ssamjang with the pasta water creates a velvety base that clings perfectly to the noodles.
Step 4: Combine Pasta and Pork with Sauce
Add the drained pasta and cooked pork belly back into the skillet with your ssamjang sauce. Toss everything together for 2 to 3 minutes, letting the flavors meld. If the sauce feels too thick or sticky, add a little more reserved pasta water to achieve your desired creaminess. This step ensures every strand of pasta is coated in that delectable sauce.
Step 5: Finishing Touches
Just before serving, grate fresh Parmesan cheese over the pasta and sprinkle with thinly sliced green onions. If you opted for the egg, gently fold it in to lend that extra silky, creamy dimension that takes this dish to a whole new level of indulgence.
How to Serve Creamy Korean Ssamjang Pasta Recipe
Garnishes
Simple garnishes like freshly chopped green onions or a sprinkling of toasted sesame seeds add delightful crunch and a pop of freshness that balances the rich sauce. For a little heat, chopped red chili or a drizzle of chili oil are perfect options.
Side Dishes
This pasta pairs beautifully with crisp, refreshing sides like a cucumber salad dressed in rice vinegar or a light kimchi to echo the Korean flair. Steamed or sautéed greens also complement the dish without overpowering its unique flavor profile.
Creative Ways to Present
Try serving the Creamy Korean Ssamjang Pasta Recipe in a rustic bowl with a dusting of parmesan and a fresh herb sprig on top for an inviting, restaurant-quality feel. You could also plate it alongside grilled vegetables or roasted mushrooms to create a colorful, well-rounded meal that dazzles the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The rich flavors will deepen overnight, making a fantastic next-day meal that’s easy to reheat.
Freezing
While freshly made is best, you can freeze this pasta for up to a month. Separate portions work best; thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
Reheat your pasta slowly over low heat, adding a splash of water or broth to loosen the sauce if needed. This helps maintain the creamy texture and keeps the pork tender rather than drying out.
FAQs
Can I make the Creamy Korean Ssamjang Pasta Recipe vegan?
Absolutely! Swap pork belly for tofu or mushrooms, omit the egg, and use nutritional yeast instead of Parmesan. The ssamjang sauce itself is plant-based, so with a few substitutions, this recipe easily becomes vegan-friendly without losing any flavor.
What type of pasta works best?
Any pasta shape works well, but sturdy types like penne, rigatoni, or fusilli do a great job holding onto the creamy sauce. Spaghetti or linguine also work if you prefer long noodles—just adjust cooking time to keep them al dente.
Is ssamjang spicy? Can I adjust the heat?
Ssamjang offers a moderate heat with complex umami flavors, but it’s not overly spicy. If you want it milder, start with less and adjust to taste. You can always add fresh chili flakes on the side for those who like an extra kick.
Can I prepare this dish without the egg?
Definitely! The egg is optional and mainly adds creaminess. You’ll still get a rich, satisfying dish without it. For vegan alternatives, a flax egg or a splash of plant-based cream can be used as a substitute.
How long does it take to make this pasta?
This entire recipe comes together in about 25 minutes, making it a fantastic weeknight dinner option when you want something flavorful but fast. Plus, cleanup is minimal!
Final Thoughts
This Creamy Korean Ssamjang Pasta Recipe is a delightful way to bring exciting, bold flavors into your kitchen with minimal fuss. It’s perfect for anyone who loves mixing culinary worlds and wants a rich, satisfying dish quick enough for any night of the week. Seriously, once you try this, it might just become your new favorite comfort food. So grab your ingredients and dive into a bowl of unforgettable deliciousness!
Print
Creamy Korean Ssamjang Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Description
This Creamy Korean Ssamjang Pasta is a fusion dish that blends the bold flavors of traditional Korean ssamjang sauce with the comforting texture of creamy pasta. Perfect for a quick weeknight meal, it features tender pork belly cooked to crispy perfection, tossed with al dente pasta and a rich, savory sauce enhanced with Parmesan cheese and fresh green onions. The optional egg adds extra creaminess, making this dish both satisfying and uniquely flavorful.
Ingredients
Main Ingredients
- 300 g Pasta (any type, cooked al dente)
- 200 g Pork Belly (can substitute with chicken or tofu)
- 3 tbsp Ssamjang
- 50 g Parmesan Cheese (or nutritional yeast for dairy-free option)
- 2 stalks Green Onions (thinly sliced; can substitute with chives or leeks)
- 1 Egg (optional for extra creaminess; flax egg can be used for vegan)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Cook Pork Belly: While the pasta cooks, heat a skillet over medium-high heat. Add the sliced pork belly and cook for 5 to 7 minutes until browned and crispy. Remove the pork from the skillet and set aside.
- Make Sauce: Reduce the skillet heat to medium. Add the reserved pasta water to the skillet and stir in the ssamjang. Cook for 2 to 3 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
- Combine Pasta and Pork: Add the drained pasta and cooked pork belly back into the skillet with the sauce. Toss everything together for 2 to 3 minutes until well combined and heated through. Adjust the creaminess by adding more reserved pasta water if needed.
- Finish and Serve: Plate the pasta, then garnish with grated Parmesan cheese and sliced green onions. Serve hot. Optionally, stir in a lightly beaten egg during the tossing step for extra creaminess.
Notes
- You can substitute the pork belly with chicken or tofu for a different protein option.
- For a dairy-free version, use nutritional yeast instead of Parmesan cheese.
- To make the dish vegan, replace the egg with a flax egg and use tofu as protein with nutritional yeast for cheese replacement.
- Reserve pasta water is important to loosen and create a creamy sauce, so don’t discard it.
- Adjust the amount of ssamjang to taste depending on how spicy and savory you want the sauce.
