Ground Beef Bulgogi Spaghetti

Ground Beef Bulgogi Spaghetti is a perfect weeknight dinner that brings together bold Korean flavors and comforting pasta. It may sound a little unexpected, but it’s surprisingly simple to make and incredibly satisfying. Once you try it, I’m sure it will just become a regular in your dinner rotation.

Ground Beef Bulgogi Spaghetti (2 servings) 

Ingredients:

• 0.7 lb (300g) ground beef
• 5 cloves garlic
• 3 green onions, divided
• 2 servings (180g) spaghetti noodles
• 2 tbsp neutral-tasting oil
• 1 tbsp (14g) unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Handful of microgreens (or salad greens) (optional), to serve

Marinade:

• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 2 tbsp mirin
• Black pepper, to taste
• 1 tsp toasted sesame oil

Instructions:

MARINATE GROUND BEEF

In a mixing bowl, combine the ground beef, soy sauce, oyster sauce, sugar, mirin, black pepper, and sesame oil. Mix well.

PREP VEGETABLES

1. Finely chop the garlic. Thinly slice the green onions, separating the whites and greens.

2. Add the garlic and the white parts of the green onions to the beef. Mix well to combine, then set aside.

MAKE GROUND BEEF BULGOGI SPAGHETTI

1. Bring a pot of water to a boil. Once it comes to a boil, add the noodles and cook until al dente. (No need to salt the water because the marinated beef will season everything later.) Reserve 1 cup of pasta cooking water.

2. Meanwhile, heat the oil in a large pan over medium-high heat. Once hot, add the beef, and spread it out evenly. Sear for 2 minutes, or until the bottom is golden brown.

3. Flip, break up the beef, and stir-fry for 4 to 5 minutes or until the beef is cooked through. (To get the ultimate umami flavor, try to evaporate the liquid as much as possible and allow the beef to caramelize.)

4. Add the butter and stir until it’s completely melted. Pour in 1/2 cup of pasta water, scraping the bottom of the pan to get all that flavor. Simmer for 1 minute or until the meat sauce starts bubbling.

5. Add the cooked noodles and Parmigiano-Reggiano. Toss for about 2 minutes, or until the noodles are well coated. (For a creamier texture, add more pasta water as needed. I added 1/4 cup of pasta water more.)

6. Divide into serving plates and pour over any remaining sauce. Top with the green parts of the green onions. (Optionally, add some microgreens or a salad mix.) Finish with extra Parmigiano-Reggiano. Enjoy!

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