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Beef Bulgogi-Style Pasta

Beef Bulgogi-Style Pasta

with Gochujang Sauce

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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!

Tags:SpicyDiscovery
Allergens:Soy/SojaWheat/BléSulphites/SulfiteSesame/SésameMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Green Onions

170 g

Rigatoni

(ContainsWheat/Blé)

2 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Garlic Puree

30 g

Ginger

1 unit

Beef Broth Concentrate

113 g

Mirepoix

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

2 tbsp

Tomato Sauce Base

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2.25 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber7 g
Protein43 g
Cholesterol85 mg
Sodium1520 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Whisk
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. 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. While water comes to a boil, peel, then mince or grate ginger. Thinly slice green onions.

2

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

3

While rigatoni cooks, whisk together soy sauce, gochujang, tomato sauce base, pasta water, sesame oil, broth concentrate and 1 tbsp sugar (dbl for 4 ppl) in a small bowl.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ground beef, garlic puree, ginger and mirepoix. Cook, breaking up into smaller pieces, until no pink remains 4-5 min.**

5

Stir in sauce from small bowl, then season with salt and pepper. Bring to boil, then reduce heat to medium. Cook, stirring often, until slightly thickened, 2-3 min.

6

Add bulgogi sauce to the large pot with rigatoni, then stir to combine. Divide rigatoni between plates. Sprinkle green onions and Parmesan over top.