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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 unit
Green Onion
170 g
Rigatoni
(Contains: Wheat)
2 tbsp
Gochujang
(Contains: Soy, Wheat)
1 tbsp
Garlic Puree
30 g
Ginger
1 unit
Beef Broth Concentrate
113 g
Mirepoix
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Tomato Sauce Base
ÂĽ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
2.25 tsp
Salt*
ÂĽ tsp
Pepper*
½ tbsp
Oil*
1 tbsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
Add bulgogi sauce to the large pot with rigatoni, then stir to combine. Divide rigatoni between plates. Sprinkle green onions and Parmesan over top.
