Kimchi Carbonara Ramen With Pancetta Crumble
Velvety miso-carbonara clings to springy ramen while gochujang heat dances with smoky pancetta and Parmigiano-Reggiano funk.
2 servings
Italian-Korean Fusion Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
15 views
Ingredients
🥩
3 count
egg yolks
🥩
30 g
Parmigiano-Reggiano cheese
freshly grated, plus extra for serving
🥬
100 g
fermented napa cabbage kimchi
well-drained, finely chopped
🥩
1 count
whole eggs
🥛
28 g
unsalted butter
2 Tbsp, cold and cubed
🌾
2 cakes
instant wavy ramen noodles
about 200 g total
📦
2 count
scallions
thinly sliced on the bias
💧
120 ml
reserved ramen cooking water
hot
📦
15 g
gochujang
about 1 Tbsp
📦
120 g
pancetta
thick-cut, small dice
📦
15 g
white miso paste
about 1 Tbsp
🥬
1 count
garlic clove
crushed, skin on
🥬
1 g
freshly ground black pepper
generous pinch, plus more for finishing
🫒
10 ml
neutral oil
e.g., grapeseed
🫒
5 ml
toasted sesame oil
for finishing
🌶️
to taste
sea salt
for noodle water and final seasoning
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Place the pancetta and neutral oil in a cold skillet, then set over medium heat and render until the pancetta is deep amber and glass-crisp, 6–8 minutes; stir often so the fat releases evenly without scorching. Use a slotted spoon to transfer the pancetta to a paper-towel-lined bowl, leaving all rendered fat in the pan to become your flavor base.
Step 2
Add the garlic clove to the hot pancetta fat and toast until just golden and fragrant, about 30 seconds; the moment it smells nutty, fish it out and discard—it has done its job of perfume without risking bitterness.
Step 3
Fold the fermented napa cabbage kimchi and gochujang into the fat and sauté until the kimchi’s edges caramelize and the gochujang darkens, 1–2 minutes. This Maillard hit packs smoky depth that will cut through the richness of the forthcoming sauce. Keep the pan on the lowest heat just to hold warm.
Step 4
In a mixing bowl, whisk together the egg yolks, whole eggs, white miso paste, Parmigiano-Reggiano cheese and freshly ground black pepper until completely smooth and glossy. The miso replaces salt and brings umami, while the cheese adds body—aim for a custard-like consistency.
Step 5
Bring a pot of water to a rolling boil, season assertively with sea salt (it should taste like the sea) and drop in the instant wavy ramen noodles. Cook 45 seconds shy of package time so they remain al dente, stirring to separate strands. Ladle out the reserved ramen cooking water, then drain the noodles quickly—do not rinse.
Step 6
Immediately slide the noodles into the kimchi pan and toss over medium heat for 15 seconds so the starch picks up the flavored fat; this step helps the sauce cling later.
Step 7
Remove the pan from heat, drop in the unsalted butter and swirl until just melted, coating each noodle with a thin, glossy film that will emulsify the sauce.
Step 8
Vigorously whisk 2 Tbsp of the reserved hot ramen cooking water into the egg-miso mixture to temper it—this prevents scrambling. Pour the tempered mixture over the noodles off heat, tossing or tongs-stirring nonstop until a silky sauce forms. If it looks tight, dribble in more reserved ramen cooking water a tablespoon at a time; the ideal texture is shiny and nappé, clinging but not clumping.
Step 9
Taste and adjust with sea salt or freshly ground black pepper as needed, then plate immediately. Top with the pancetta crumble, shower with extra Parmigiano-Reggiano cheese, finish with the scallions and a fragrant drizzle of toasted sesame oil. Serve piping hot so the sauce stays fluid.
✨Chef's Tips
- ★Carbonara emulsions break above 71 °C/160 °F; working completely off heat after step 7 keeps the egg proteins below that threshold, delivering restaurant-grade silkiness.
- ★Use cold unsalted butter rather than room-temperature; the sudden temperature contrast helps stabilize the emulsion just as a mounted beurre manié would in classic French sauces.
- ★If your fermented napa cabbage kimchi is very sour, give it a quick 10-second rinse and thorough drain—too much acid can curdle the egg sauce.
- ★For Instagram-worthy strands, twirl a single portion around a carving fork inside a ladle, then slide the tight nest onto the plate; the sauce stays inside the coil, and the pancetta crumble crowns neatly on top.
- ★Pair this bowl with a lightly chilled Lambrusco: its gentle fizz scrubs the palate while the wine’s berry notes echo the gochujang’s fermented sweetness.
kimchicarbonararamenpancettafusioncomfort fooddinner