Zesty Korean-Style Bulgogi Bolognese
This week's recommendation is a daring fusion that marries the umami-rich flavors of Korean bulgogi with the comforting heartiness of an Italian bolognese. It is an exciting way to reinvent pasta night, featuring sweet-savory marinated beef and a vibrant kick of ginger and soy.
Ingredients
- Ground beef500 g
- Spaghetti or Linguine400 g
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Brown sugar2 tbsp
- Garlic cloves, minced3 stk
- Fresh ginger, grated1 tbsp
- Canned crushed tomatoes400 g
- Gochujang (Korean chili paste)1 tbsp
- Kimchi, finely chopped100 g
- Spring onions, sliced2 stk
- Butter1 tbsp
Instructions
In a bowl, mix the ground beef with soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger. Let it sit for 10 minutes to absorb the flavors.
In a large skillet over medium-high heat, sauté the chopped kimchi with a tiny bit of oil until it becomes slightly crispy and fragrant. Remove and set aside for garnish.
In the same skillet, brown the marinated beef until fully cooked. Stir in the gochujang and crushed tomatoes. Lower the heat and let it simmer for 15 minutes until thickened.
Boil the pasta in salted water according to package instructions until al dente. Reserve half a cup of pasta water before draining.
Toss the pasta into the sauce, adding the butter and a splash of pasta water to create a glossy coating. Top with the crispy kimchi and fresh spring onions before serving.
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