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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/BléSesame/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

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

2 unit

Green Onion

170 g

Rigatoni

(ContainsWheat/Blé)

2 tbsp

Gochujang

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Garlic Puree

2 tbsp

Chili-Garlic Sauce

170 g

Carrot

113 g

Yellow Onion

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

4 tbsp

Tomato Sauce Base

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

½ tbsp

Oil*

1 tbsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories950 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate96 g
Sugar20 g
Dietary Fiber8 g
Protein48 g
Cholesterol105 mg
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pot
Peeler
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.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.

2

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.

3

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.)

4

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.**

5

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.

6

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