Bulgogi Pasta - Kang's Kitchen
Korean beef bulgogi meets pasta with a dash of garlic infused oil on popular Korean TV show "Kang's Kitchen".
Servings: 1 serving
Ingredients
- 100 g (4 oz) dried linguine 1 serving pasta
- 80 g (2.8 oz) thin sliced beef ribeye, top sirloin
- 5 Tbsp olive oil good quality! ** see note below
- 6 garlic cloves minced or sliced
- 1/2 cup green onions chopped
- 3 dried red peppers split in half
- parmesan cheese shredded, to taste
Sauce
- 2 ½ Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirim
Instructions
- Prep the meat. Pat the beef brisket with a paper towel to get rid of some of the redness from the raw meat.
- Make the sauce. Combine the ingredients in a small bowl and set side.
- Cook the pasta. Bring large pot of water with a dash of salt to a boil. Once boiling, add in the pasta, stirring occasionally, until al dente, about 2 minutes less than package directions.
- Save about 5 Tbsp of pasta water and set aside. Drain pasta.
- In the meantime, add in the olive oil, garlic and chopped green onions in a medium sized frying pan. Turn on the heat to medium. Stirfry until the garlic and green onion becomes lightly browned. Add in the dried spicy pepper. Continue to cook for about 1 minute.
- Add in the beef. Make sure the beef is not sticking to each other. Continue to cook until the meat is nearly cooked through, about 90%.
- Pour the sauce into the frying pan. Stir. Add in the pasta. Stir constantly. Pour in the reserved pasta water. Stir constantly for a minute.
- Plate the noodles! Top with some shredded parmesan cheese. Enjoy!
Notes
**original recipe uses 5-7 Tbsp of good olive oil. It is a lot, you can decrease it down to 2.5-3 Tbsp to your taste!