Beef Bulgogi-Style Pasta
with Gochujang Sauce
Fusion time! Taking a riff on a classic Bolognese, this bulgogi sauce is sure to amp up pasta night. The combination of sweet, savoury and spicy flavours will have everyone licking their plate clean!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 unit
Green Onion
170 g
Rigatoni
(Contains Wheat)
2 tbsp
Gochujang
(Contains Soy, Wheat)
1 tbsp
Garlic Puree
2 tbsp
Chili-Garlic Sauce
170 g
Carrot
113 g
Yellow Onion
1 tbsp
Sesame Oil
(Contains Sesame)
4 tbsp
Tomato Sauce Base
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut onion into 1/4-inch pieces. Peel, then grate carrot. Thinly slice green onions.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 2/3 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Meanwhile, whisk together soy sauce, gochujang, tomato sauce base, reserved pasta water, sesame oil, 1 tbsp sugar (dbl for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, garlic puree, onions and grated carrot. Cook, breaking up beef into smaller pieces, until no pink remains 4-5 min.**
Add bulgogi sauce to the pan with beef. Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add beef bulgogi sauce to the pot with rigatoni, then stir to combine. Divide pasta between plates. Sprinkle green onions and cheese over top.
