Raymon Kim's Pork Belly Kimchi Roquefort Macaroni
One-pan macaroni pasta that combines the rich aroma of pork belly fat with fermented kimchi and a gochujang-based sauce, enriched with cream to perfectly suit Korean palates.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not undercook the pork belly—partial cooking results in a soggy, stew-like texture. It must be seared crisp like a cracker for optimal texture and flavor integration with the pasta.
- Since macaroni absorbs a lot of moisture during one-pot cooking, if the sauce becomes too thick, gradually add hot water while stirring to maintain the right consistency.
- If heavy cream is unavailable, substitute with milk, but consider adding a slice of cheese or a small piece of butter to boost richness and depth of flavor.
Recommended for
- Those who want to try a creative Western-style dish using familiar ingredients like pork belly and kimchi.
- People looking for a spicy, savory one-pot pasta recipe that minimizes cleanup.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kim Ho-yoon's Macaroni Cream Pasta
- Seonkyoung Longest's Macaroni Salad
- Ttukdak Hyung's Macaroni Salad
- Seonkyoung Longest's Pork Belly Kimchi Stir-fried Noodles
- Ttukdak Hyung's Pork Belly Kimchi Fried Rice
- Solo Cooking God's Samgyeopsal Kimchi Bokkeumbap
- Yeo Kyung-ok's Chinese-Style Pork Belly Kimchi Jjigae
- Solo Cooking God's Samgyeopsal Kimchi Kongnamul Bokkeumbap
- Yeo Kyung-rae's Pork Belly Kimchi Stir-Fry
- Jung Ho-young's Samgyeopsal Kimchi Jjigae
