Creamy Korean Ssamjang Pasta 

Creamy Korean Ssamjang Pasta is a bold fusion dish that marries the rich, spicy flavors of Korean ssamjang with the comforting creaminess of Italian pasta. Inspired by the savory pork belly ssam from Korean barbecue, this recipe features succulent pork belly pieces enveloped in a spicy, umami-rich sauce, creating a delightful contrast of textures and flavors. Topped with Parmesan cheese, a soft-boiled egg, and green onions, this dish offers a satisfying and indulgent meal that's both easy to prepare and full of character. 

Ingredients

• For the Pasta:
  
  

  • 200g spaghetti
    
    

  • 2 slabs pork belly (approximately 150g)
    
    

• For the Sauce:
  
  

  • 1 tablespoon unsalted butter
    
    

  • 1 tablespoon minced garlic
    
    

  • 3 tablespoons ssamjang (Korean fermented soybean and chili paste)
    
    

  • ¾ cup cream (approximately 200g)
    
    

  • ⅓ cup grated Parmesan cheese
    
    

  • Black pepper, to taste
    
    

  • Red pepper flakes, to taste
    
    

  • Reserved pasta water
    
    

  • Salt, to taste
    
    

• Optional Garnishes:
  
  

  • Green onions, chopped
    
    

  • Soft-boiled egg
    
    

  • Additional Parmesan cheese
    
    

  • Kimchi
    
    

Directions

1. Prepare the Pork Belly:
   
   

   • Pan-fry the pork belly slices until cooked through and lightly browned.
     
     

   • Remove from the pan, cut into smaller chunks, and lightly season with salt. Set aside.
     
     

2. Cook the Pasta:
   
   

   • Bring a pot of salted water to a boil.
     
     

   • Add the spaghetti and cook until al dente, following package instructions.
     
     

   • Before draining, reserve about 1 cup of pasta water.
     
     

3. Prepare the Sauce:
   
   

   • In a large skillet, melt the butter over medium heat.
     
     

   • Add the minced garlic and sauté until fragrant.
     
     

   • Stir in the ssamjang and cook for 1–2 minutes.
     
     

   • Pour in the cream, stirring to combine, and let it simmer for 3–5 minutes.
     
     

   • Add the cooked pork belly to the sauce, mixing well.
     
     

4. Combine Pasta and Sauce:
   
   

   • Add the drained pasta to the skillet with the sauce.
     
     

   • Mix in the grated Parmesan cheese, black pepper, and red pepper flakes.
     
     

   • Gradually add the reserved pasta water, a little at a time, until the sauce reaches a silky consistency.
     
     

   • Season with salt to taste.
     
     

5. Serve:
   
   

   • Plate the pasta and top with optional garnishes: chopped green onions, a soft-boiled egg, additional Parmesan cheese, and a side of kimchi.
     
     

Nutritional Information (per serving)

• Calories: Approximately 650 kcal
  
  

• Carbohydrates: 45g
  
  

• Protein: 25g
  
  

• Fat: 35g
  
  

• Sodium: 800mg
  
  

• Cholesterol: 150mg
  
  

• Fiber: 2g