Bulgogi Pasta Recipe

Prepare marinade

In a large bowl combine 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tbsp sesame oil, minced garlic, grated Asian pear, 0.5 tsp black pepper, and 1 tsp toasted sesame seeds. Whisk until sugar dissolves.

Marinate beef

Add the thinly sliced beef and 3 sliced green onions to the marinade, toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for deeper flavor. If using very thin store-bought bulgogi beef, 30 minutes is sufficient.

Cook bulgogi

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of neutral oil. Add marinated beef in a single layer (work in batches if necessary) and sear without stirring for 1 minute, then stir and continue cooking 1–2 more minutes until browned and cooked through. Remove beef to a plate and reserve any browned bits and juices in the pan.

Cook pasta

Bring a large pot of salted water to a boil. Add 12 oz spaghetti or linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta.

Sauté vegetables

In the same large skillet used for the bulgogi (wipe out excess if burning), add 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the thinly sliced onion and sauté 3–4 minutes until softened. Add 1 cup sliced mushrooms and cook another 3–4 minutes until browned and their liquid evaporates.

Build sauce

Stir in 1 tbsp gochujang and 1 tbsp soy sauce to the vegetables; cook 30 seconds to bloom flavors. Add 1/2 cup chicken or beef stock and scrape up any browned bits from the pan. Stir in 1/2 cup heavy cream and bring to a gentle simmer. If you want a slightly spicier sauce, add 1/4 tsp red pepper flakes.

Finish sauce and combine with pasta

Add drained pasta to the skillet and toss to coat. Add 1/2 cup grated Parmesan and gradually add reserved pasta water, 2–4 tbsp at a time, until the sauce reaches a silky consistency that clings to the noodles. Taste and season with salt and black pepper as needed.

Return bulgogi to pasta

Add the cooked bulgogi (and any juices) back into the skillet with the pasta and toss gently to combine, warming the beef through for 1 minute. Stir in remaining sliced green onions. If the mixture seems dry, add another splash of reserved pasta water or 1 tbsp butter.

Divide the bulgogi pasta among 4 plates (servings listed below). Top each serving with julienned cucumber, extra sliced green onions, a sprinkle of toasted sesame seeds, and thinly sliced nori if using. Serve immediately.