If you’ve ever craved the soul-satisfying richness of Korean barbecue but wanted something a little different (think: creamy, slurp-worthy noodles!), then this Creamy Korean Ssamjang (쌈장) Pasta will absolutely blow you away. It seamlessly marries the signature spicy, umami-packed flavors of ssamjang and smoky pork belly with the decadent comfort of creamy pasta— creating a one-of-a-kind dish that will have your taste buds dancing. With just the right balance of heat, tang, and lusciousness, it’s destined to be your go-to dinner party showstopper or a weeknight guilty pleasure. Get ready for a flavor adventure that delivers the best of both Korea and Italy in one addictive bite!
Ingredients You’ll Need
Every component in this Creamy Korean Ssamjang (쌈장) Pasta plays an essential role— from adding punchy flavor to building out the ultra-creamy texture and irresistible pops of color. While the list is blessedly simple, don’t skip a thing: each ingredient brings its own magic and makes the dish truly shine.
- Spaghetti: The classic pasta base that soaks up every drop of the creamy ssamjang sauce. Feel free to swap for bucatini or linguine if you love extra chew!
- Pork Belly (2 slabs, ~150g): Adds deep, savory richness with crispy edges— it’s pure comfort, reminiscent of Korean BBQ.
- Butter (1 tablespoon): Sets the stage for the sauce, lending richness and mellowing out the garlic and ssamjang spice.
- Minced Garlic (1 tablespoon): Brings sharp, aromatic warmth that plays beautifully against the ssamjang and cream.
- Ssamjang (3 tablespoons): The superstar ingredient— this fermented soybean and chili paste is the secret to authentic, punchy Korean flavor!
- Parmesan Cheese (⅓ cup, plus more for serving): Melts into the sauce for extra creaminess and a savory, nutty finish. Don’t be shy with the extra sprinkle at the end!
- Heavy Cream (¾ cup or ~200g): The backbone of the sauce’s creamy texture; brings everything decadently together.
- Black Pepper & Red Pepper Flakes: Just a pinch of each lets you dial up the heat and aroma to your taste.
- Reserved Pasta Water: Adds the perfect silkiness to the sauce— essential for getting that luscious, glossy finish.
- Salt: For seasoning each layer to taste. Be sure to salt your pasta water generously!
- Green Onions (for garnish): Brings a fresh burst of color and oniony bite to brighten every forkful.
- Soft Boiled Egg (optional): Adds a luxurious, jammy yolk you can break into the pasta. Pure magic, but you can skip if you prefer.
- Kimchi (for serving): Serves as a tangy, crunchy accompaniment that turns every plate into a true Korean feast.
How to Make Creamy Korean Ssamjang (쌈장) Pasta
Step 1: Crisp Up the Pork Belly
Start by pan-frying your pork belly in a large skillet over medium-high heat. You want to render out the fat and achieve gorgeously golden edges, which give that unmistakable Korean barbecue vibe. Once cooked through but still juicy, cut into bite-sized chunks and sprinkle with a touch of salt. Set these beauties aside while you prep the rest of your Creamy Korean Ssamjang (쌈장) Pasta base.
Step 2: Cook the Pasta
Bring a large pot of generously salted water to a boil, and drop in your spaghetti. Cook until just al dente (remember, it will finish cooking in the sauce), according to package instructions. Right before draining, scoop out about a cup of the starchy pasta water; this will help emulsify your sauce and make it silky smooth!
Step 3: Build the Ssamjang Sauce
While the pasta cooks, melt the butter in the same pan you used for the pork belly, allowing it to soak up all those flavorful bits. Add your minced garlic, sizzling until fragrant but not browned. Next, stir in your ssamjang paste. Let its deep aroma release, bubbling gently. Pour in the cream and bring everything together, simmering for about three minutes until the sauce thickens slightly.
Step 4: Bring in the Pork Belly
Now, return your crispy pork belly pieces to the pan with the creamy ssamjang sauce, allowing them to reheat and soak up all that vibrant flavor. This step fuses all those savory, umami notes, and you’ll start to see the sauce take on a lovely peachy-caramel hue— just irresistible!
Step 5: Combine and Finish the Pasta
Add your drained spaghetti to the sauce, tossing well to coat each noodle. Sprinkle in the parmesan cheese, a generous amount of black pepper, and red pepper flakes to taste. Slowly drizzle in pasta water, a bit at a time, stirring until the sauce is luxuriously thick and glossy but still loose enough to coat the noodles. Taste and adjust with a pinch of salt, if needed. Your Creamy Korean Ssamjang (쌈장) Pasta is ready for its grand entrance!
How to Serve Creamy Korean Ssamjang (쌈장) Pasta
Garnishes
Doll up your Creamy Korean Ssamjang (쌈장) Pasta with sliced green onions for fresh crunch, an extra snowfall of parmesan cheese, and a perfectly soft-boiled egg right on top. When that golden yolk mingles with the sauce, it’s like a little explosion of creamy joy in every forkful. For a hint of heat, scatter a few red pepper flakes on top.
Side Dishes
This pasta is hearty, but why not round it out in true Korean style? Serve with a side of tangy kimchi for contrast (its acidity sparks up the richness), a light cucumber salad for crispness, or even some sautéed mushrooms tossed with sesame oil. These little additions make your Creamy Korean Ssamjang (쌈장) Pasta feel like a full-on festive spread.
Creative Ways to Present
For a showstopper dinner, twist the pasta into high nests with tongs, then nestle in the pork belly and egg. Serve in shallow bowls to catch all that dreamy sauce, and scatter chopped chives or sesame seeds on top. Hosting friends? Try dividing into small plates for an elegant appetizer, or swap out spaghetti for little pasta shells if you want every bite to hold extra pockets of creamy ssamjang goodness!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Creamy Korean Ssamjang (쌈장) Pasta left over (it doesn’t last long in my house!), store it in an airtight container in the fridge. It keeps beautifully for up to 2-3 days, and the flavors deepen overnight for an even richer taste the next day.
Freezing
You can freeze the finished dish (or just the sauce and pork belly mixture) in a freezer-safe container for up to a month. To keep the sauce creamy, try freezing without the pasta, then thaw and toss with freshly cooked spaghetti when you’re ready to enjoy. The texture will be at its best this way!
Reheating
Gently reheat your stored Creamy Korean Ssamjang (쌈장) Pasta in a skillet over low heat, adding a splash of milk, cream, or reserved pasta water to loosen up the sauce. Avoid microwaving on high, which can make the sauce separate— low and slow is key for reviving that luxurious creaminess.
FAQs
Can I substitute another pasta shape?
Absolutely! This dish works well with almost any pasta, from linguine and fettuccine to short shapes like rigatoni or shells. Just choose your favorite— the sauce clings beautifully to every nook and cranny.
What if I don’t have pork belly?
No worries! Thick-cut bacon, pancetta, or even cooked chicken thighs make great alternatives. For a vegetarian option, mushrooms or tofu crisped up in a little sesame oil give fantastic flavor while keeping things meatless.
Is Creamy Korean Ssamjang (쌈장) Pasta very spicy?
It has a gentle heat from the ssamjang and red pepper flakes, but it’s not overwhelmingly spicy. You control the spice at every step, so start mild, then add more if you like a kick!
How can I make it gluten-free?
Simply use your favorite gluten-free spaghetti, and double-check that the ssamjang you purchase doesn’t have any hidden wheat ingredients (some brands do). The sauce and toppings themselves are naturally gluten-free.
Can I make the sauce ahead of time?
Yes! The ssamjang cream sauce (including the pork belly) can be made a day ahead and kept in the fridge. When you’re ready to serve, simply warm it up and toss with freshly cooked pasta and a splash of pasta water for that just-cooked gloss.
Final Thoughts
I can’t wait for you to fall in love with Creamy Korean Ssamjang (쌈장) Pasta just like I have. It’s a wild ride of flavors and textures that brings the warmth of Korean barbecue straight to your dinner table, all with that irresistible Italian twist. Give it a try, and don’t forget to share your own delicious spin!
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Creamy Korean Ssamjang (쌈장) Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fry, Simmer, Boil
- Cuisine: Korean, Italian
- Diet: Vegetarian
Description
Indulge in the fusion of Korean and Italian flavors with this creamy Korean Ssamjang (쌈장) Pasta. Tender pork belly meets a spicy, umami-laden pasta sauce for a dish that’s sure to tantalize your taste buds.
Ingredients
Spaghetti:
200g
Pork Belly:
2 slabs (~150g)
Sauce:
1 tablespoon Butter, 1 tablespoon Minced garlic, 3 tablespoons Ssamjang, 1/3 cup Parmesan cheese + more for serving, 3/4 cup Cream (~200g), Black pepper to taste, Red pepper flakes to taste, Reserved pasta water, Salt to taste
Optional Garnish:
Green onions, Soft boiled egg, Kimchi
Instructions
- Pan-fry the pork belly: Cook the pork belly in a pan until done. Cut into chunks, season lightly with salt, and set aside.
- Cook the pasta: Boil salted water and cook the spaghetti according to package instructions.
- Prepare the sauce: In a separate pan, melt butter, sauté garlic and ssamjang. Add cream, simmer for 3 minutes, then add the cooked pork belly.
- Combine pasta and sauce: Once the pasta is al dente, reserve some pasta water. Add the drained pasta to the sauce along with parmesan cheese, red pepper flakes, and pepper. Gradually add pasta water to create a silky sauce.
- Season and serve: Adjust seasoning with salt if needed. Garnish with more parmesan, spring onions, and a soft boiled egg.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg
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