Kimchi Lentil Ragu Tagliatelle

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 11

About this dish

Kimchi lentil ragu tagliatelle simmers brown lentils and finely diced vegetables in tomato puree and vegetable stock, then adds aged kimchi near the end of cooking.

Rinse 160g brown lentils, soak them for 15 minutes, and drain them thoroughly. Finely chop 180g aged kimchi and reserve 2 tablespoons of its juice for the final stage. Dice 120g onion, 80g carrot, 60g celery, and 3 garlic cloves into small, even pieces so they soften at the same rate and do not remain as large chunks in the finished sauce. Cook the vegetables in 2 tablespoons olive oil over low heat for about 6 minutes. Aim for a translucent, softened base rather than browning it. Add the drained lentils, 450g tomato puree, 300ml vegetable stock, and 1 teaspoon sugar. Simmer over low heat for about 30 minutes, stirring from time to time to prevent the thickening mixture from catching on the bottom. Continue until the lentils are tender and the sauce has reduced. Stir in the chopped kimchi and reserved juice only then, and cook for 5 more minutes so the kimchi does not break down too far. Boil 360g tagliatelle in salted water until al dente and transfer it to the ragu. Toss for 2 minutes, adding pasta water in small splashes instead of all at once, until the sauce coats both sides of the wide ribbons. Serve as soon as the sauce reaches that clinging consistency.

Ingredients

servings

IngredientAmountUnit

tagliatelle360 gg

aged kimchi180 gg

brown lentils160 gg

tomato puree450 gg

onion120 gg

carrot80 gg

celery60 gg

garlic3 clovescloves

olive oil2 tbsptbsp

vegetable stock300 mlml

sugar1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Rinse 160 g brown lentils, soak them for 15 minutes, then drain well so the ragu does not start watery.

Finely chop 180 g aged kimchi and reserve 2 tablespoons of its juice for seasoning later.
2

Season

Finely dice 120 g onion, 80 g carrot, 60 g celery, and 3 garlic cloves before heating the pan.

Keep the pieces small and even so they soften into the sauce instead of staying chunky.
3

Control

Warm 2 tablespoons olive oil over low heat and cook the diced vegetables for about 6 minutes.

Stir often and aim for translucent, sweet aromatics rather than browning, which can make the base taste harsh.
4

Control

Add the drained lentils, 450 g tomato puree, 300 ml vegetable stock, and 1 teaspoon sugar.

Simmer gently over low heat for about 30 minutes, stirring occasionally, until the lentils soften and the sauce thickens.
5

Finish

When the lentils are tender, stir in the chopped aged kimchi and the reserved 2 tablespoons kimchi juice.

Simmer for 5 more minutes only, keeping the fermented bite clear and preventing the kimchi from breaking down too much.
6

Finish

Cook 360 g tagliatelle in salted water until al dente, then transfer it to the ragu.

Toss for 2 minutes, loosening with small splashes of pasta water until the sauce clings to every ribbon, then serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 160g lentils soaked for 15 minutes and simmered with tomato puree and stock for about 30 minutes
Finish cue: When the lentils are tender, stir in the chopped aged kimchi and the reserved 2 tablespoons kimchi juice.
Avoid this: Dice 120g onion, 80g carrot, 60g celery, and 3 garlic cloves into small, even pieces so they soften at the same rate and do not remain as large chunks in the finished sauce.
Substitution: Toss for 2 minutes, adding pasta water in small splashes instead of all at once, until the sauce coats both sides of the wide ribbons.