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

Scale

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)

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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.