This creamy Korean ssamjang pasta was inspired by the pork belly ssam I always order at Korean barbecue. I discovered the idea one evening after a long week when I wanted the savory, salty, spicy notes of ssamjang but needed something quick and comforting that wasn’t the usual bowl of rice. The first time I tried it, the kitchen filled with an aroma of roasted garlic and fermented bean paste that immediately transported me back to summer nights around the grill. The combination of crisp pork belly pieces with a silky, slightly spicy cream sauce was unexpected but utterly addictive.

I love this dish because it balances texture and flavor so well: the chew of al dente spaghetti, the crisp edges of pan-fried pork belly, and a lush sauce that clings to each strand. It’s quick enough for a weeknight—ready in about 25 minutes—but special enough for when friends drop by. My partner declared it a keeper after the first bite, and our son asked for the egg on top every time afterwards. This is fusion cooking the way I like it: respectful of the original flavors, but playful and practical for a busy kitchen.

Ingredients

• Spaghetti (7 ounces): Use a sturdy brand such as Barilla or De Cecco for good tooth and bite; 7 ounces dry yields two generous servings. The slightly thicker strands help the sauce adhere.
• Pork belly (about 5 ounces, two small slabs): Look for a slab with a good layer of fat and some meat. The fat renders and crisps, creating both flavor and texture. If unavailable, use thick-cut bacon or pancetta.
• Butter (1 tablespoon): Adds richness and helps carry the garlic and ssamjang flavors into the cream.
• Minced garlic (1 tablespoon): Freshly minced is best; it will bloom in butter for a sweeter, less harsh garlic note.
• Ssamjang (3 tablespoons): The star ingredient: a Korean fermented soybean and chili paste. I like using Sempio or CJ brands for a balanced heat and umami.
• Parmesan cheese (1/3 cup, grated): Adds salty, nutty depth and helps thicken the sauce when emulsified with pasta water.
• Heavy cream (3/4 cup): Creates the silky sauce. For a lighter version, use half-and-half, but the sauce will be less luxurious.
• Black pepper and red pepper flakes: To taste; black pepper for earthiness and red pepper flakes for an extra spicy kick if desired.
• Salt: For the pasta water and final seasoning—add sparingly because ssamjang and Parmesan are already salty.
• Optional garnish: Chopped green onions, a soft boiled egg, extra Parmesan, and a side of kimchi.

Instructions

Prepare and pan-fry the pork belly: Heat a medium skillet over medium-high heat until hot. Add pork belly slabs and cook for 4 to 6 minutes per side until the fat renders and edges are crisp. Reduce heat if the pan smokes. Transfer to a cutting board, let rest for a minute, then cut into bite-sized pieces and lightly season with a pinch of salt. Keep the rendered fat in the pan for flavor. Cook the pasta: Bring a large pot of water to a boil and salt generously. Add spaghetti and cook until just shy of al dente according to package directions—about 8 to 9 minutes for many brands. Reserve about 1 cup of the starchy pasta water before draining; this will help emulsify the sauce. Make the ssamjang cream sauce: Using the skillet with pork fat, reduce heat to medium and add 1 tablespoon butter. When melted, add 1 tablespoon minced garlic and sauté for 30 to 45 seconds until fragrant but not browned. Stir in 3 tablespoons ssamjang and cook for 30 seconds to bloom the paste. Pour in 3/4 cup heavy cream and bring to a gentle simmer. Let simmer for 2 to 3 minutes until the sauce thickens slightly, stirring to combine. Combine pasta and sauce: Add the drained spaghetti to the pan with the sauce, then toss in 1/3 cup grated Parmesan and the reserved pork belly pieces. Using tongs, toss to coat evenly. Slowly add the reserved pasta water a few tablespoons at a time while tossing until the sauce becomes silky and glossy. You will not need the entire cup—stop when the sauce clings to the pasta without being soupy. Finish and serve: Taste and adjust salt only if necessary. Add black pepper and red pepper flakes to taste. Plate and top with chopped green onions, extra Parmesan, and a soft boiled egg if using. Serve immediately with kimchi on the side for a traditional contrast.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 48 hours. Because the sauce contains heavy cream, avoid freezing if possible; freezing causes separation and changes texture. If you must store longer, freeze the pork belly separately and the pasta uncooked. To reheat refrigerated portions, warm gently in a skillet over low heat with a tablespoon of cream or milk and a splash of reserved pasta water to bring the sauce back together. Check seasoning after reheating because flavors can flatten in storage.

Ingredient Substitutions

If pork belly is unavailable, substitute thick-cut bacon, pancetta, or even thinly sliced pork shoulder for a leaner option; adjust cooking time to render and crisp. For a vegetarian version, caramelize king oyster mushrooms or use smoked tofu to mimic umami and chew. Replace heavy cream with half-and-half for a lighter sauce, though it will be less rich. Reduce ssamjang to 2 tablespoons if you prefer less spice, or add an extra tablespoon for a bolder fermented flavor.

Serving Suggestions

Serve with a simple green salad dressed in a citrus vinaigrette to cut through the richness. A side of kimchi provides acidity and crunch that brightens each bite. For presentation, place the soft-boiled egg in the center and scatter thinly sliced green onions and a dusting of extra Parmesan. This dish pairs well with a crisp lager or a light-bodied red wine, such as a Beaujolais or Pinot Noir.

Cultural Background

While ssamjang originates from Korean barbecue, where it is typically used as a dipping paste for wrapped grilled meats, this combination with cream and pasta is a modern fusion riff. Korean cooks often adapt bold condiments into new formats, and ssamjang’s fermented soybean base offers deep umami similar to miso, making it a natural fit for enriching creamy sauces. This dish is an example of how traditional flavors can be reimagined in contemporary home cooking.

Seasonal Adaptations

In spring and summer, lighten the dish with halved cherry tomatoes and a squeeze of lemon to add brightness. In fall and winter, swap spaghetti for bucatini or rigatoni to hold the sauce better and add roasted winter greens like kale or Swiss chard for color and nutrients. For holiday gatherings, multiply the recipe and finish with toasted sesame seeds and a few drops of sesame oil for a nutty aroma.

Meal Prep Tips

Cook the pork belly and prepare the sauce up to the simmer step, then cool and refrigerate separately from cooked pasta. On the night you serve, bring the sauce back to a gentle simmer, warm the pork pieces, and toss with freshly cooked pasta and reserved pasta water. This approach saves time and preserves texture compared with fully assembling in advance. Use shallow airtight containers to cool quickly and maintain quality.

Final thought: this ssamjang-infused pasta hits savory, spicy, and creamy notes in a way that feels both familiar and thrilling. It’s proof that a strong condiment and simple technique can transform pantry staples into something you’ll want to make again and again. Share it with friends, top it with a runny egg, and don’t forget the kimchi at the table.