Bulgogi Pasta
Sweet, spicy, salty pasta made with Korean bulgogi, or marinated beef.
Servings: 2
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