Korean beef bulgogi meets pasta with a dash of garlic infused oil on popular Korean TV show "Kang's Kitchen".
Course: Main Course
Cuisine: Italian, Korean
Author: Jennifer | Chopsticks and Flour
100 g(4 oz) dried linguine 1 serving pasta
80 g(2.8 oz) thin sliced beef ribeye, top sirloin
5 Tbspolive oilgood quality!
6garlic cloves minced or sliced
1/2 cupgreen onions chopped
3dried red peppers split in half
parmesan cheeseshredded, to taste
2 ½ Tbsp soy sauce
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!
Bulgogi Pasta - Kang's Kitchen https://www.chopsticksandflour.com/bulgogi-pasta-kangs-kitchen/