Bulgogi Beef Pasta

How to Make Bulgogi Beef Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente according to package directions. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside while you prepare the beef and sauce.

   For this step

   • 8 ozSpaghetti (dry)
   
2. 2

   Step 2: Marinate and sear the beef

   In a bowl toss the thinly sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, and half the sliced green onions; let sit 10 minutes to absorb flavors. Heat a large skillet over high heat, add the marinated beef in a single layer and sear 2–4 minutes until browned and just cooked through; remove and keep warm.

   For this step

   • 12 ozThinly sliced beef (ribeye or sirloin)
   • 2 tbspSoy sauce
   • 1 tbspBrown sugar
   • 1 tbspSesame oil
   • 3 clovesGarlic (minced)
   
3. 3

   Step 3: Make the gochujang cream sauce

   Reduce the heat to medium-low and add the heavy cream to the empty skillet, whisking in the gochujang until smooth and evenly colored. Simmer gently 2–3 minutes to thicken slightly and taste for seasoning; add a splash of reserved pasta water to loosen if the sauce becomes too thick.

   For this step

   • 1 tbspGochujang (Korean chili paste)
   • 1 cupHeavy cream
   
4. 4

   Step 4: Toss pasta with sauce and beef

   Add the drained spaghetti to the skillet with the gochujang cream and toss over low heat, adding reserved pasta water a few tablespoons at a time to achieve a glossy, clingy sauce. Return the seared beef to the pan and gently fold everything together for 1–2 minutes so the flavors meld and the pasta is evenly coated.
   
5. 5

   Step 5: Finish and serve

   Divide the bulgogi beef pasta among bowls, garnish with the remaining sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot; offer extra gochujang or soy on the side for adjustments to heat and salt.

   For this step

   • 1 tspToasted sesame seeds (for garnish)
   

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente according to package directions. Reserve about 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside while you prepare the beef and sauce.
2. In a bowl toss the thinly sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, and half the sliced green onions; let sit 10 minutes to absorb flavors. Heat a large skillet over high heat, add the marinated beef in a single layer and sear 2–4 minutes until browned and just cooked through; remove and keep warm.
3. Reduce the heat to medium-low and add the heavy cream to the empty skillet, whisking in the gochujang until smooth and evenly colored. Simmer gently 2–3 minutes to thicken slightly and taste for seasoning; add a splash of reserved pasta water to loosen if the sauce becomes too thick.
4. Add the drained spaghetti to the skillet with the gochujang cream and toss over low heat, adding reserved pasta water a few tablespoons at a time to achieve a glossy, clingy sauce. Return the seared beef to the pan and gently fold everything together for 1–2 minutes so the flavors meld and the pasta is evenly coated.
5. Divide the bulgogi beef pasta among bowls, garnish with the remaining sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot; offer extra gochujang or soy on the side for adjustments to heat and salt.