Description
A unique fusion of bold Korean bulgogi flavors and savory Italian Bolognese, this dish combines ground beef, aromatic vegetables, and a rich, sweet-salty sauce. Perfectly paired with egg pasta, it offers a delightful balance of flavors with every bite.
Ingredients
Scale
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 7 garlic cloves, minced
- 2 tablespoons peeled minced ginger
- 2 tablespoons tomato paste
- 1 pound ground beef
- 4 ounces white button mushrooms, finely chopped (about 2 cups)
- ¾ cup finely chopped scallions
- ¾ cup low-sodium soy sauce
- ¼ cup turbinado sugar
- Kosher salt and black pepper to taste
- 12 ounces dried egg pasta (tagliatelle or pappardelle)
- 2 tablespoons safflower or canola oil
- Freshly grated Parmesan for serving
Instructions
- Heat safflower or canola oil in a large pan over medium heat. Add the chopped onions, carrots, and celery, sautéing for 4-5 minutes until softened.
- Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the ground beef to the pan and cook until browned, breaking it apart with a spoon as it cooks.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add the chopped mushrooms, scallions, soy sauce, and turbinado sugar, mixing to combine. Season with salt and black pepper to taste.
- Reduce heat and simmer the sauce for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- While the sauce simmers, cook the egg pasta according to the package instructions. Drain and set aside.
- Serve the bulgogi bolognese over the cooked egg pasta and top with freshly grated Parmesan cheese.
Notes
- If you prefer a spicier kick, add some red pepper flakes or a dash of gochujang (Korean chili paste) to the sauce.
- For a lighter version, try using ground turkey or chicken in place of the ground beef.
- This recipe works well with other pasta types like fettuccine or spaghetti, though the wide pasta like tagliatelle or pappardelle will hold the sauce better.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Meat recipe
- Method: Stovetop
- Cuisine: Fusion (Korean-American)