{"id":"afce27fe-5023-416e-8dbf-b40f9132a65f","url":"https://recipestripper.com/recipes/afce27fe-5023-416e-8dbf-b40f9132a65f","source_url":"https://cooking.nytimes.com/recipes/1023189-kimchi-carbonara","title":"Kimchi Carbonara","description":"The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. “I love how Korea somewhat recently started introducing cheese on everything,” Ms. Meyer said. “I’m all for it, especially being from the Midwest.” This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce. Elyse Inamine","servings":4,"servings_text":"4 servings","total_time":"PT25M","ingredients":[{"text":"Coarse kosher salt","item":"Coarse kosher salt"},{"text":"1 pound thick spaghetti","item":"thick spaghetti","quantity":1,"unit":"lb"},{"text":"4 tablespoons salted butter","item":"salted butter","quantity":4,"unit":"tbsp"},{"text":"1 small shallot, minced (1 tablespoon)","item":"small shallot","quantity":1,"preparation":"minced","metric_alternate":{"quantity":1,"unit":"tbsp"}},{"text":"6 medium garlic cloves, minced (2 tablespoons)","item":"medium garlic cloves","quantity":6,"preparation":"minced","metric_alternate":{"quantity":2,"unit":"tbsp"}},{"text":"1 tablespoon minced ginger","item":"minced ginger","quantity":1,"unit":"tbsp"},{"text":"¼ cup dry white wine, such as Chardonnay","item":"dry white wine, such as Chardonnay","quantity":0.25,"unit":"cup"},{"text":"1 teaspoon black pepper","item":"black pepper","quantity":1,"unit":"tsp"},{"text":"½ cup diced napa cabbage kimchi","item":"diced napa cabbage kimchi","quantity":0.5,"unit":"cup"},{"text":"¼ cup kimchi juice (see Tip)","item":"kimchi juice","quantity":0.25,"unit":"cup","preparation":"see Tip"},{"text":"3 large egg yolks, at room temperature","item":"large egg yolks","quantity":3,"preparation":"at room temperature"},{"text":"½ cup grated Parmesan, plus more for serving","item":"grated Parmesan","quantity":0.5,"unit":"cup","preparation":"plus more for serving"},{"text":"1 cup red spinach or regular spinach, thinly sliced","item":"red spinach or regular spinach","quantity":1,"unit":"cup","preparation":"thinly sliced"},{"text":"Gochugaru (Korean red-chile flakes), for sprinkling","item":"Gochugaru (Korean red-chile flakes), for sprinkling"}],"instructions":[{"number":1,"text":"In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water."},{"number":2,"text":"Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more."},{"number":3,"text":"Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute."},{"number":4,"text":"Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat."},{"number":5,"text":"Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru."}],"date_published":"2026-10-29T23:42:16.764984+00:00","date_modified":"2026-10-29T23:42:16.764984+00:00"}