Cheesy Kare-Kare Pasta with Toasted Corned Beef Flakes: Another Way to Enjoy Kare-Kare

By Mikka Wee/June 18, 2013

Karekare Pasta1 upload

While we all love the thick orange heaven that is Kare-Kare sauce, it’s okay to yearn for something new every now and then after we spoon it over our nth plate of plain white rice. Here’s an alternative that you might enjoy just as much (if not more) as the original.

To get the right consistency, we simmered the Kare-Kare sauce to thicken it out and added half a wheel of Brie. The cheese made it creamier and added a more pungent flavor.

Karekare pasta2

For the meaty partner, we shredded a can of corned beef and fried it crisp (think adobo flakes but the beefy version). We also topped the pasta with a tiny dollop of sweet bagoong. Now, you might think this combination of flavors is quite odd, but trust me, once you taste it, you’d wish you had thought of making this sooner.

Karekare pasta3

Cheesy Kare-Kare Pasta

Total Time: 45 minutes / Yield: 2-3 servings


  • 3 1/2 cups Kare-Kare Sauce (or leftover Kare-Kare Sauce)
  • 1/2 wheel Brie
  • 1 can premium corned beef
  • Oil for deep-frying
  • 1 tsp. sweet shrimp paste (bagoong)
  • 1/2 kilo linguine


  1. Cook the pasta as indicated in the package directions.
  2. In a saucepan, prepare Kare-Kare sauce from this recipe, or heat up your leftover sauce.
  3. While the sauce is heating up, remove the waxy part of your Brie, and chop it up into fine pieces so that it melts evenly in the sauce.
  4. Once the Kare-Kare sauce starts to bubble, add in chopped Brie.
  5. Stir until the sauce has thickened and set aside.
  6. Heat some oil in a separate pan.
  7. Open the can of corned beef (we recommend a premium, imported brand), and shred the beef.
  8. Once the oil starts to sizzle, add the shredded corned beef, and cook until toasty (it should resemble adobo flakes).
  9. Set aside.


  1. After draining the pasta, place it on a serving plate.
  2. Pour the cheesy Kare-Kare sauce over the pasta.
  3. Top with a teaspoon of sweet bagoong.
  4. Serve the corned beef flakes on the side (but mix together when you’re about to eat it).
  5. Enjoy!


  1. You can also use instant Kare-Kare mix diluted with a beef bouillon cube if you’re in a rush.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

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  • Lars Roxas

    iniisip ko (kasi mahilig ako sa tripe sa karekare) kung pwede siya iincorportate sa pasta na ito somehow? hmm…

    • Nico Goco

      tripe noodles.

      • Lars Roxas

        isaw noodles.

        • Nico Goco

          kare kare sauce in offal noodles done three ways.

          • Mikka Wee

            Tapos ung isaw medyo tostado pa. HAFDSJFKLAJSF;LK

          • Adrian De Leon

            You guys really love punishing your bodies, don’t you? Haha

          • Nico Goco

            my doctor agrees with you. 🙂

          • Lars Roxas

            I think mine looks okay.

    • Geh

      You could probably pressure cook/slow cook some tripe then deep fry them to add texture to the dish.

      • Lars Roxas

        ito din ung iniisip ko eh, parang tripe chicharon 😀

    • Mikka Wee

      Hehe try mo then let us know how it tastes like! 🙂 I just really wanted to highlight the simplicity of this dish na no-frills and something different. If you want to experiment, that would be great! 😀

    • hehehe

      kare-kare lasagna featuring tripe as one of the layers. Imagine: lasagna, kare-kare sauce, lasagna, tripe, kare-kare sauce, lasagna, veggies (talong, sitaw, petchay), kare-kare sauce, lasagna, then top with a thin layer of bagoong. 🙂

      • Lars Roxas

        AY P**** Iniisip ko pa lang parang ansarap na. tapos instead of ground meat ung kasama nung sauce, shredded para mas may texture.

  • Jan

    Oh wow! Gotta try this. Hmmm…this can probably evolve to a Three- or Four-Cheese Kare-Kare Pasta. 🙂

  • Stephen Chan

    Wait, how exactly do you “shred” corned beef? And how much oil/heat do you need to make it crispy?


      not too much oil, cook it in high heat

  • cutedoc

    what i tried before was pasta caldereta, i shed the beef to garnish, osterize the sauce including the carrots etc, and finish product taste really good=)

  • cara

    i cooked this recipe yesterday upon request of my curious boyfriend. he found this recipe. its unexpectedly very good! and im cooking this again on wed at parents’ house.

  • katrine acosta

    Saan po makakabili ng brie? Thanks!

  • Skup Pasaway

    Is there any other substitute for the Brie Cheese? Ang mahal eh. And how many grams or oz yung cheese???

  • kristovblue

    Is there any cheap alternative to Brie?

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