Bulgogi Kimchi Pasta made with Linguine

Bulgogi Kimchi Pasta (Spaghetti or Linguine)

Bulgogi Kimchi Pasta can make a simple and quick one dish Korean meal with very few ingredients. Use Gluten Free pasta if you want to make this dish GF.
Course noodles
Cuisine Koreanfusion
Keyword easy, one dish meal, spicy noodles
KoreanCategory Myeon(면)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 520kcal
Author JinJoo Lee


  • 6 oz bulgogi 3/4 cup
  • 2/3 cup cabbage kimchi fully ripened, sliced
  • 6 oz dry pasta spaghetti or linguine, use gluten free if you'd like
  • 1 Jalapeno peppers sliced
  • 1 Tbs vegetable oil
  • 1 tsp soy sauce jin ganjang
  • 1/2 tsp sesame oil optional


  • Marinate bulgogi if you haven't already done so. Follow my bulgogi recipe but you can omit green onions if you are going to chop them in. If using a blender, you can just blend everything together. Better if you have bulgogi marinated for few hours to overnight but also OK if you make it right now.
  • Start boiling water for pasta. Add some salt and oil before adding pasta.
  • Cook pasta to package directions but reduce cooking time by 1 min or so to keep it very al dente.
  • While pasta is cooking (usually 8-10 min), get fully ripened cabbage kimchi and cut them into strips. If you don't have fully ripened kimchi, you can probably use it and add a drizzle of vinegar.
  • Cut bulgogi into thin strips or smaller pieces.
  • Cut Jalapeno peppers into thin slices.
  • When pasta is cooked, drain. Rinse one time in water. Although rinsing is not recommended for most pasta recipes, for this one I found it's better to do because there's no sauce and can lack a bit of moisture. Rinse is especially recommended for gluten free pasta as they come out quite sticky.
  • Heat a non-stick pan on medium high heat. Add 1 Tbs oil.
  • Add kimchi and saute for 2 min. until they become limp.
  • Add bulgogi to pan and saute kimchi and bulgogi until bulgogi is mostly cooked.
  • Add pasta and lower heat. Toss and mix pasta with kimchi and bulgogi.
  • Add 1 tsp soy sauce. Mix again.
  • Taste and add more soy sauce to taste. Add more kimchi liquid or sprinkling of water if your pasta is too dry.
  • Add in peppers and mix one last time. Turn heat off.
  • Serve right away.


One caution with gluten free pasta is to rinse it once before adding to pan because it can become kind of sticky and dry if you don't.
1 whole Jalapeno peppers maybe too spicy for some so start with just 1/2 or less and see how you like it. You can always add more later!
Serve with some fresh kimchi and it should go really well together!


Calories: 520kcal | Carbohydrates: 63g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 300mg | Potassium: 470mg | Fiber: 2g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 8.3mg | Calcium: 18mg | Iron: 2.7mg