Kimchi Marinara Sauce

Try this Korean spin on the classic Arrabiata by adding fiery kimchi for a rich and tangy all-purpose sauce with a kick. Use it as a pizza sauce, for Chicken Parmesan or in Shakshuka.

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  • Servings: Makes 6 cups

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  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 cups chopped napa kimchi
  • Two 28-oz. cans whole peeled tomatoes in juice
  • 2 Tbsp. tomato paste
  • Pinch of sugar
  • 3 basil sprigs
  • Kosher salt

How to make this recipe

  1. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion, garlic and kimchi and cook over moderate heat, stirring occasionally, until softened and golden, about 8 minutes. Scrape the mixture into a food processor and add the tomatoes; puree until smooth.

  2. In the saucepan, heat the remaining 2 tablespoons oil. Add the tomato paste and sugar and cook, stirring, until lightly caramelized, about 3 minutes. Add the tomato mixture and basil, cover and cook over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Season with salt.

Make Ahead

The marinara can be refrigerated for 2 weeks.

Contributed By Photo © Kay Chun

1069030 recipes/kimchi-marinara-sauce 2016-03-11T19:31:48+00:00 Kay Chun sauces-and-condiments|asian recipes,kimchi-marinara-sauce 1069030

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