Recipe

Bulgogi Tomatoes Pasta

15 min
Prep Time

20 min
Cook Time

35 min
Total Time

Notes

Marinating time: If you have more time, marinate the beef for a few hours or overnight for richer bulgogi flavor.
Vegetable add-ins: Mushrooms, spinach, or bell peppers taste great in this dish and boost nutrition.
Serving idea: Top with a soft boiled egg or poached egg for extra protein and creaminess.
Balance flavor: If you like it spicier, add a little gochujang (Korean chili paste) or chili flakes.

200 g Beef Bulgogi

160 g Speghetti (dry)

6 - Cherry Tomatoes 6 (Pieces)

1/2 - Onion 1/2 pc (thinly sliced)

2 - Garlic 2 (Cloves) Minced

1 - Green Onion 1(Stalk) (sliced)

1 tbsp Olive oil

2 tbsp Soy sauce

1 tsp Sesame oil

1 tsp Brown sugar

1/2 tsp Black pepper

1 tsp Sesame seed (for Garnish)

First, bring a pot of salted water to a boil and cook the spaghetti for about 8–10 minutes until al dente. Drain the pasta, set it aside, and remember to keep about 2 tablespoons of pasta water for later.
Next, prepare the bulgogi sauce by mixing soy sauce, sesame oil, brown sugar, garlic, and black pepper in a bowl. Add the beef slices and let them marinate for at least 10 minutes, or longer if you want a deeper flavor.
While the beef is marinating, heat olive oil in a pan. Stir-fry the beef until it turns nicely browned, which should take about 3–4 minutes. Add in the sliced onion, cherry tomatoes, and green onion, then continue cooking for another 2 minutes so the vegetables soften slightly.
Once the beef and vegetables are ready, add the cooked spaghetti to the pan. Toss everything together, adding a little pasta water if the mixture feels too dry.
Finally, sprinkle sesame seeds over the top, garnish with extra green onions, and serve hot.