Kimchi Lasagna with Gochujang Pork
Layers of tender noodles, a spicy-tangy gochujang pork and kimchi sauce, scallion-flecked ricotta and plenty of melted mozzarella. The kimchi adds funky depth and brightness that cuts through the richness, so it tastes familiar and surprising at once.
- Prep
- 35 min
- Cook
- 1 hr 20 min
- Wait
- 15 min
- Total
- 2 hr 10 min
- Makes
- 1 (9×13-inch) lasagna, 8 generous squares
Steps
Before you start
- Use well-fermented, sour kimchi if you can. Fresh, mild kimchi gives a much less assertive flavor.
- Shred the mozzarella from a block of low-moisture mozzarella. Fresh mozzarella and pre-shredded bags make the lasagna watery or greasy.
- Let the ricotta and egg sit out for 20 minutes while you cook so the filling mixes smoothly.
- Gochujang brands vary in heat. Start with 3 tablespoons, and taste the sauce before layering.
- Plan on about 2 hours 10 minutes total, including a 15-minute rest that keeps the squares from sliding apart.
Boil the noodles
- Bring a large pot of water to a boil and add 1 tablespoon kosher salt.
- Cook the 12 lasagna noodles for 2 minutes less than the package directions (usually about 8 minutes), stirring in the first minute so they don't stick.
- Drain, rinse briefly under cold water, and lay them flat in a single layer on a parchment-lined baking sheet.
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Ready when: Noodles are bendy but still firm in the center, like al dente pasta with a slight bite.
Tip: Undercooking is intentional. The noodles finish softening in the oven and absorb sauce moisture.
Brown the pork
- Heat the neutral oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the ground pork and break it into small crumbles with a wooden spoon.
- Cook, stirring occasionally, for 8 to 10 minutes, until no pink remains and the edges are browned.
- Tilt the pan and spoon off all but about 2 tablespoons of fat.
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Ready when: Pork is fully gray-brown with browned bits on the pan bottom and reaches 160°F (71°C).
Tip: Don't stir constantly. Letting the pork sit for a minute between stirs builds browning and flavor.
Cook aromatics and kimchi
- Reduce the heat to medium.
- Add the diced onion and cook, stirring, for 4 minutes until softened.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
- Add the chopped kimchi and cook for 3 minutes, stirring, to cook off some of its moisture and mellow its sharpness.
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Ready when: Onion is translucent and the kimchi has darkened slightly and smells toasty rather than raw.
Tip: Lower the heat if the garlic begins to brown. Burnt garlic turns the sauce bitter.
Simmer the sauce
- Stir in the gochujang, soy sauce, and sugar and cook for 1 minute.
- Add the crushed tomatoes and kimchi brine, scraping up any browned bits.
- Bring to a bubble, reduce the heat to medium-low, and simmer uncovered for 15 minutes, stirring every few minutes.
- Turn off the heat and stir in the sesame oil.
- Taste: it should be tangy, savory, and pleasantly spicy.
- Add a pinch more sugar if it is too sharp.
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Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly (about 6 cups total).
Tip: A watery sauce makes a soupy lasagna, so keep simmering if it still looks thin.
Mix the ricotta filling
- While the sauce simmers, combine the ricotta, beaten egg, Parmesan, 3 sliced scallions, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
- Stir until smooth and evenly mixed.
- Set aside.
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Ready when: Mixture looks creamy and uniform, with no streaks of egg.
Preheat and start layeringOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Spread 1 cup of the sauce over the bottom of an ungreased 9×13-inch (23×33 cm) baking dish.
- Arrange 4 noodles in a single layer over the sauce, trimming or overlapping slightly to cover.
- Dollop half the ricotta mixture over the noodles and spread gently.
- Top with 1½ cups sauce and 1 cup (about 4 oz / 115 g) mozzarella.
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Ready when: First layer is evenly covered edge to edge with cheese and sauce.
Tip: Dollop the ricotta, then spread with the back of a spoon. Pressing hard drags the noodles around.
Build the second and third layersOven 375°F / 190°C
- Repeat with 4 more noodles, the remaining ricotta mixture, 1½ cups sauce, and 1 cup mozzarella.
- Finish with the last 4 noodles, all of the remaining sauce (about 2 cups), and the remaining 2 cups (8 oz / 225 g) mozzarella, spread to the edges.
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Ready when: Dish is filled to within about ½ inch (1 cm) of the rim with three even layers.
Tip: Set the dish on a rimmed baking sheet to catch any bubbling sauce.
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil, spraying or brushing the underside lightly with oil first so the cheese doesn't stick.
- Bake at 375°F (190°C) for 30 minutes.
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Ready when: Edges are bubbling at the sides of the dish when you lift a corner of the foil.
Uncover and brownOven 375°F / 190°C
- Remove the foil and bake for 15 to 20 more minutes at 375°F (190°C), until the cheese is melted, spotty golden brown, and the sauce bubbles around the edges.
- The center should read at least 165°F (74°C) on an instant-read thermometer.
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Ready when: Top is golden with brown spots, the edges bubble vigorously, and the center reads 165°F (74°C).
Tip: If the top is browning too fast, tent loosely with foil. For deeper browning, broil for 1 to 2 minutes, watching closely.
Rest, garnish, and serve
- Let the lasagna rest on a rack for 15 minutes so the layers set.
- Sprinkle with the sliced topping scallions and toasted sesame seeds.
- Cut into 8 squares with a sharp knife and serve with a spatula.
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Ready when: Bubbling has stopped and the cheese is no longer runny when pressed lightly.
Tip: Cutting too soon causes the layers to slide apart, so wait the full 15 minutes.
Good to know
Tips
- Squeeze the kimchi gently before chopping. Too much liquid dilutes the sauce, but a little brine adds essential tang.
- If your kimchi is very sour, add an extra teaspoon of sugar to the sauce to balance it.
- Season the ricotta layer well. It is the mild counterpoint to the spicy sauce, so it needs enough salt to stand up.
- Serve with a crisp cucumber salad or quick-pickled radishes to cut the richness.
Make ahead
"Make the sauce up to 3 days ahead and refrigerate. Assemble the whole lasagna (unbaked, covered tightly) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 10 to 15 minutes to the covered baking time, and check that the center reaches 165°F (74°C). Assembled lasagna can also be frozen unbaked for up to 2 months; thaw overnight in the fridge before baking."
Storage & reheating
"Room temperature: up to 2 hours after baking. Fridge: cover tightly and keep up to 4 days. Freezer: wrap individual squares well and freeze up to 3 months. Reheat squares covered in a 350°F (175°C) oven for 20 to 25 minutes (from frozen, about 40 minutes), or microwave a single square at 70% power for 2 to 3 minutes until steaming hot throughout."
Substitutions
- ground pork → ground beef, ground turkey, or crumbled firm tofu. Use beef or turkey 1:1. For turkey add an extra tablespoon of oil. For tofu, press and brown it well and use 1 lb (450 g).
- gochujang (Korean chili paste) → 2 tablespoons sriracha plus 1 tablespoon white miso. Gives similar heat and savory depth, though less sweetness; you may want an extra pinch of sugar.
- whole-milk ricotta → cottage cheese, drained and blended or mashed. Use the same weight and drain it in a sieve for 15 minutes first.
- dry lasagna noodles → no-boil lasagna noodles. Skip the boiling step. Use 12 sheets and add 5 to 10 minutes to the covered baking time. The sauce should be slightly looser.