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Bulgogi Spaghetti
Recipe from Basil & Lime
This sweet and spicy Korean beef dish is perfect served with fresh egg spaghetti noodles and steamed greens.
- Prep: 50min
- Cook: 10min
- Serves 3-4
Ingredients
250g Delmaine Egg Spaghetti
500g beef schnitzel
1 Ya pear, peeled and grated (or any variety pear)
1 Tbsp dark soy sauce
⅓ cup light soy sauce
2 Tbsp brown sugar
1 Tbsp gochujang (Korean red chilli paste)
3 cloves garlic, crushed
3cm fresh ginger, grated
1 tsp ground ginger
1 tsp ground white pepper
½ tsp ground black pepper
2 Tbsp roasted sesame oil
1 Tbsp canola oil
3 Tbsp cold water
½ Tbsp cornflour
1 spring onion, sliced, for serving
White sesame seeds, for serving
Method
-
Slice the beef as thinly as possible.
-
Mix the beef with the pear, light and dark soy sauces, sugar, gochujang, garlic, fresh and ground ginger, white and black pepper, sesame oil and canola oil. Leave to marinate for 45-60 mins.
-
In a fry pan, drizzle some oil. Add the beef and cook for 6-8 mins, or until browned. In a small bowl, combine the cornflour and cold water. Stir into the fry pan to thicken the sauce.
-
Cook the spaghetti according to the packet instructions until al dente, then drain and combine with the bulgogi. Sprinkle with spring onion and sesame seeds before serving.
