This is basically dwaejigogi kimchi bokkeum turned into a pasta sauce. The key is squeezing out the kimchi juice before stir-frying, which allows the kimchi to caramelize beautifully along with some pork belly. Then you can use the kimchi juice, gochujang, and pasta water to create an emulsion with the pork fat to create a rich sauce that clings to spaghetti. The best part is that it all comes together in less than 15 minutes. If you want a more specific recipe, I [posted it here](https://youtu.be/l9U0BTT-TcA). What’s your favorite way of using ripe kimchi?
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This is basically dwaejigogi kimchi bokkeum turned into a pasta sauce. The key is squeezing out the kimchi juice before stir-frying, which allows the kimchi to caramelize beautifully along with some pork belly. Then you can use the kimchi juice, gochujang, and pasta water to create an emulsion with the pork fat to create a rich sauce that clings to spaghetti. The best part is that it all comes together in less than 15 minutes. If you want a more specific recipe, I [posted it here](https://youtu.be/l9U0BTT-TcA). What’s your favorite way of using ripe kimchi?