Miso Kimchi Pasta with Gochujang Meatballs

happy accident

Miso Kimchi Pasta with Gochujang Meatballs

This kimchi pasta was a happy accident, born from leftovers! I originally made a kimchi dressing for a meatball rice bowl (recipe linked here), and I had some dressing left over. Instead of letting it go to waste, I turned it into a creamy, umami-packed pasta sauce. Paired with gochujang meatballs (recipe linked here), this dish is tangy, savory, and deeply satisfying. Let’s make it!

Notes

• Miso: I used red miso for its deeper, more intense flavor. If you prefer something milder, go with white miso.

• Pasta: Any shape works, but I used radiatori because it holds onto the sauce beautifully.

• Kimchi Dressing: This is the star of the dish! You can make it fresh or use leftovers from another meal. Recipe linked here, for another use of the kimchi dressing

• Don’t Overcook the Pasta – Since it finishes cooking in the sauce, undercook it slightly in the boiling water.

• Reserve Pasta Water – Adding a bit of starchy pasta water to the sauce helps it coat the noodles more evenly.

• Balancing the Sauce – If it’s too thick, add a splash of pasta water.

• Extra Spice – Like it spicy? Add more gochujang or sprinkle in red pepper flakes.

• Crispy Mushrooms – For extra flavor, let the mushrooms brown without stirring too much. This helps them develop a nice sear.

• Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.

Miso Kimchi Pasta Recipe

Ingredients

For the Pasta: