- Cook pasta per package instructions.
- Mix all the grated cheese together in a bowl.
- Slice the pork belly into short thin strips.
- Cook pork belly in a large pan on medium-high heat on all sides until golden brown. Remove the pork belly and set aside, but leave the grease in the pan to use for the sauce.
- Bring the heat down to low and melt butter into the pan with leftover pork belly grease.
- Once the butter fully melts, slowly pour in the flour little by little while gently stirring to create a roux.
- Continue to stir the roux as you add in one by one (in order) the heavy whipping cream, cream cheese, minced garlic, and then all seasonings.
- Now mix in your chopped kimchi and kimchi juice into the pan with the sauce.
- While continuing to stir the sauce, slowly add in your cheese a handful at a time. Wait for the cheese to fully melt until you add your next handful. Use only 2 cups of cheese for the sauce, saving 1 cup for later.
- Once the cheese is melted, add the pork belly and cooked pasta into the pan. Evenly fold in the sauce to coat all the noodles.
- Transfer the full mixture from the pan into a greased baking dish.
- Sprinkle the last cup of cheese evenly over the top of the noodles.
- Then sprinkle panko on top as a finishing layer.
- Place the baking dish into the oven and bake at 350°F for 15 minutes and then broil on high for 5 minutes or until the top crust is golden brown.
Recipe created in partnership with Sarah Kim @hoemgirll.
