Italian-Korean Kimchi Lasagna Recipe

This Italian-Korean Kimchi Lasagna is a bold, addictive fusion dish that marries the comforting, cheesy layers of classic Italian lasagna with the funky, spicy, tangy punch of Korean kimchi and gochujang. It creates an umami-rich, crowd-pleasing meal that’s surprisingly harmonious.

Why You’ll Love This Recipe

This recipe takes two beloved comfort foods from opposite sides of the world and brings them together in the most delicious way possible. The familiar structure of lasagna—tender pasta sheets, rich meaty sauce, gooey melted cheese—gets an electrifying upgrade from chopped kimchi, which brings bright acidity, gentle heat, and deep fermentation notes, while gochujang adds sweet-spicy depth and beautiful color.

Every bite delivers cozy Italian satisfaction alongside exciting Korean flair. It’s hearty, satisfying, perfect for impressing adventurous eaters, and surprisingly family-friendly once people get past the “kimchi in lasagna?!” idea. Once you try it, you’ll crave that addictive tangy-cheesy-spicy combo again and again.

Yield: 8 servings

Italian-Korean Kimchi Lasagna Recipe

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Spicy, tangy kimchi meets cheesy Italian lasagna in this irresistible Korean-Italian fusion masterpiece. (18 words)

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 12–15 no-boil lasagna noodles
• 1 lb (450g) ground beef or pork (or mix)
• 2 cups (about 400–500g) cabbage kimchi, drained slightly and finely chopped (reserve some liquid)
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2–3 Tbsp gochujang (adjust to taste)
• 1 Tbsp fish sauce or soy sauce
• 1 tsp sugar (optional, balances acidity)
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 Tbsp olive oil or neutral oil
• Optional: ½ tsp gochugaru or red pepper flakes for extra heat
• Fresh black pepper and salt to taste
• Fresh green onions or cilantro for garnish (optional)

Instructions

1. Preheat & prep: Crank your oven to 375°F (190°C). Grab a 9×13-inch baking dish and lightly grease it with oil so nothing sticks.
2. Start the magic sauce: Heat olive oil in a large skillet over medium heat. Toss in diced onion and cook 4–5 minutes until soft and golden. Add minced garlic and stir for 30 seconds until fragrant.
3. Brown the meat: Add ground meat, breaking it up with a wooden spoon. Cook until browned and no pink remains (about 6–8 minutes). Season lightly with salt and pepper.
4. Bring in the kimchi party: Stir in chopped kimchi (with some reserved liquid), gochujang, fish sauce/soy sauce, and sugar. Simmer 8–10 minutes, stirring occasionally, until thick, bubbly, and deeply aromatic. Taste and adjust — more gochujang for heat, more fish sauce for savoriness.
5. Cheese time: In a bowl, mix mozzarella and Parmesan so they're ready to sprinkle generously.
6. First layer love: Spread a thin layer of kimchi-meat sauce on the bottom of your dish (this prevents sticking). Place 3–4 lasagna noodles over the sauce, breaking if needed to fit.
7. Build those gorgeous layers: Spoon a generous layer of sauce over noodles. Sprinkle a big handful of cheese mix. Repeat: noodles → sauce → cheese. Aim for 3–4 layers total, ending with sauce and a final heavy blanket of cheese on top.
8. Cover & bake: Cover with foil (spray foil with oil so cheese doesn't stick) and bake 25 minutes. Remove foil and bake another 15–20 minutes until top is golden, bubbly, and edges are sizzling.
9. Rest & admire: Let the lasagna sit 10–15 minutes — this helps it set so slices are perfect (and stops you burning your mouth!).
10. Serve & enjoy: Garnish with chopped green onions or cilantro if desired. Slice, plate, and watch everyone go back for seconds — this funky, cheesy, spicy masterpiece disappears fast!

Notes

• The flavor gets even better the next day as the kimchi mellows and melds.
• If it looks too dry during baking, drizzle 2–3 Tbsp water or kimchi juice around edges.
• Serve with a simple green salad and crusty bread to balance the richness.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 542Total Fat 35gSaturated Fat 16gUnsaturated Fat 19gCholesterol 119mgSodium 1200mgCarbohydrates 15gFiber 1gSugar 4gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use well-fermented, sour kimchi for maximum flavor punch — the tangier, the better, as it balances the richness of cheese and meat.
• Don’t skip chopping the kimchi finely so it distributes evenly through the layers.
• If your kimchi is very wet, drain some liquid but keep a few tablespoons to add moisture and flavor to the sauce.
• For cleaner layers, briefly soak no-boil lasagna sheets in hot water if they seem too stiff.
• Let the lasagna rest 10–15 minutes after baking so it sets and slices beautifully (patience pays off!).
• Taste the meat sauce before layering — adjust gochujang for heat and fish sauce/soy for umami.
• Cover with foil for the first half of baking to prevent the top from burning before the inside heats through.

Ingredients Notes

• Kimchi: Napa cabbage kimchi is ideal — it provides texture, acidity, and authentic Korean funk. Use store-bought or homemade; older/sour kimchi works best as it mellows and deepens during cooking.
• Gochujang: This Korean red chili paste brings sweetness, heat, and umami — it’s the secret bridge between Italian tomato sauce and Korean spice. Adjust amount for your preferred heat level.
• Ground meat: Beef, pork, or a 50/50 mix gives richness similar to classic Bolognese; pork pairs especially well with kimchi.
• Cheese: Mozzarella melts beautifully for stretchy layers, while Parmesan adds nutty sharpness — use freshly grated for best flavor and melt.
• Fish sauce or soy sauce: Just a splash boosts umami dramatically, mimicking the depth fish sauce adds in Korean cooking.
• Lasagna noodles: No-boil sheets save time and work great here; classic wheat or gluten-free both succeed.

Variations and Substitutions

• Make it vegetarian by swapping meat for crumbled firm tofu, mushrooms (shiitake + cremini), or plant-based ground meat — sauté with extra garlic and gochujang.
• For vegan version: use vegan cheese shreds, plant-based béchamel (or skip and double kimchi sauce), and ensure kimchi is vegan (most are).
• Spice level: Milder? Reduce gochujang and omit extra chili flakes. Hotter? Add gochugaru (Korean chili flakes) or fresh chilies.
• Cheese twist: Mix in provolone, fontina, or a touch of cream cheese for extra creaminess.
• Noodle swap: Try green lentil lasagna sheets or even thinly sliced zucchini for a low-carb option.
• Add veggies: Layer in spinach, caramelized onions, or sautéed mushrooms for more nutrition and flavor.
• Seafood version: Replace meat with shrimp or squid for a different Korean-inspired twist.

Storage Options

• Refrigerator: Store leftovers covered for up to 4 days. Reheat individual portions in microwave or covered in oven at 350°F until hot.
• Freezer: Assemble and bake, then cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in fridge and reheat covered at 350°F for 30–45 minutes.
• Make-ahead: Fully assemble (unbaked), cover, and refrigerate up to 24 hours before baking — add 10 extra minutes to bake time.

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