Bulgogi is one of my favorite dishes my mom would make when I was growing up. I remember coming home to the sweet, salty smell of bulgogi and immediately running to the kitchen to ask my mom for a bite. I decided to share my take on bulgogi along with the recipe for my bulgogi pasta, for those who want to try something new!
Bulgogi is a Korean staple dish that is made of thinly sliced beef marinated in a sweet, savory, garlicky sauce. It is often served as a side along with rice and other side dishes, but today we’re going to transform it into a pasta dish! Bulgogi pasta is a pretty common fusion dish that can be found in Korea and the US, but every recipe for it differs. This is mine!
This pasta is fairly simple, as it is just made of sautéed vegetables, marinated bulgogi and spaghetti. You can always buy bulgogi that is already marinated at a Korean market, but I like to make a big batch at home and freeze any leftovers. When making bulgogi at home, it is best to allow the bulgogi to marinate overnight, but you can use it after 30 minutes in a pinch.
This dish is simple, quick, and absolutely delicious. It is sure to become a family favorite! Give it a try and let me know your thoughts. Enjoy!
Bulgogi Pasta
Ingredients
Bulgogi
- 1 lb Thinly sliced ribeye or brisket
- 6 tbsp Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Korean plum extract or mirin Plum extract is called maesil chung in Korean. You can find it at the Korean market.
- 9 cloves Garlic Minced
- 2 tbsp Sesame oil
- 1/4 Asian pear You can also use 1/4 apple or 1/2 kiwi
- 1/2 White onion
- 1 Green onion Chopped
Bulgogi Pasta
- 3/4 lb Spaghetti
- 2.5 tbsp Butter
- 1 Korean green chilli
- 1 Red chilli pepper
- 4 cloves Garlic Minced
- 1/2 White onion Diced
- 1 Green onion Chopped
- Sesame seeds For garnish
Instructions
- Add beef to a medium sized bowl
- Blend together 1/2 onion and 1/4 asian pear (or apple/kiwi)
- Add all bulgogi ingredients to the bowl with the beef. Mix beef until sauce is evenly coated
- Cover and allow to marinate for at least 30 minutes, or overnight
- Once marinated for 30 minutes, it is time to make the pasta!
- Prepare vegetables for pasta by dicing onion, chopping green onion, and slicing the chillis
- Cook spaghetti according to package instructions until al dente
- While pasta is cooking, melt 2 tbsp of butter in a medium pan over medium high heat
- Once butter is melted, add diced onions and sliced peppers to the pan. Cook for about 5 minutes
- Add minced garlic and white end of the chopped green onion to the pan. Cook for about 1 minute until fragrant
- Add 1/2 tbsp butter to the pan and then add 1/2 lb marinated beef
- Cook, mixing occasionally for about 4 minutes until meat is cooked through
- Once meat is cooked, use scissors to chop the meat into smaller pieces
- Add cooked spaghetti to the pan and mix thoroughly. Remove from heat.
- Taste and season with a little more soy sauce if needed
- Garnish with remaining chopped green onion and sesame seeds
