Bulgogi Spaghetti Aglio Olio
Classic east meets classic west. Korean bulgogi sweetened just enough and balanced out by a hint of spicy peppers mixed with spaghetti pasta, olive oil and a sprinkle of Parmesan cheese makes a winner dish!
2 pasta bowls
2 pasta bowls
spaghetti (100 g per serving)
or choice of pasta noodles
pinch (1 tsp)
spicy red or green peppers
jalapeno, thai chili peppers, serrano peppers
dried red peppers
4 + 2 Tbsp;
1/2 – 2/3 Tbsp
1 1/4 tsp
2/3 lb (300 g)
thinly sliced beef tenderloin, sirloin, or any tender prime beef cut
mirim (cooking rice wine) 맛술/미림
maesil cheong (plum flavored extract)
Pat the beef brisket with a paper towel to get rid of some of the redness from the raw meat.
Puree the onion in a blender or food processor. Marinade the meat with just the onion for about 10 minutes.
Add all the meat marinade together and mix well with the meat. Set aside for at least 20 minutes.
Prepare the vegetables by dicing the onion, mushroom and bell peppers.
Add 5 cups of water and 1 tsp of salt into the pot and bring to a boil. Once it’s boiling, add in the spaghetti and cook until al dente (8-10 minutes).
In a medium sized fry pan, add 3-4 Tbsp of olive oil and saute the minced garlic and diced onions. Once the garlic starts to give off a scent and slowly turn to tan, add in the spicy peppers.
Add in the marinated bulgogi and saute until about half cooked through. At this time throw in the bell peppers and shiitake mushrooms.
From step 4, add in the spaghetti noodles with 1/2 cup and 2 Tbsp of the pasta water with another 3/5 Tbsp of salt.
Once all complete, plate into two plates and add 1 Tbsp of olive oil into each bowl (2 Tbsp in total). Sprinkle a bit of parmesan cheese to your liking and enjoy!