Equipment
Ingredients
Sauce Base
- 30 ml vegetable oil
- 100 g onion, finely chopped
- 75 g carrot, finely chopped
- 75 g celery, finely chopped
- 7 garlic, minced
- 15 g ginger, peeled and minced
- 33 g tomato paste
Proteins and Aromatics
- 450 g ground beef
- 115 g mushrooms, finely chopped
- 30 g scallion, finely chopped
- 180 ml soy sauce
- 51 g sugar
- 2 g salt
- 1 g black pepper
Pasta and Garnish
- 340 g egg pasta
- 40 g parmesan cheese, freshly grated
Nutrition (per serving)
Method
Heat 30ml vegetable oil in a large Dutch oven over medium heat.
Add the 100g chopped onion to the pot and cook until softened, approximately 3 minutes.
Stir in 75g chopped carrot and 75g chopped celery. Cook for 5 minutes.
Add minced garlic, 15g minced ginger, and 33g tomato paste. Stir frequently for 2 to 3 minutes until the mixture darkens and caramelizes.
Add 450g ground beef, 115g chopped mushrooms, and 20g of the chopped scallions. Cook for 3 to 4 minutes, breaking the beef into small pieces until browned.
Pour in 180ml soy sauce, 51g sugar, and 60ml (1/4 cup) water. Bring to a simmer.
Reduce heat to low, cover the pot, and simmer gently for 30 minutes, stirring occasionally.
While sauce simmers, bring a large pot of salted water to a boil and cook 340g pasta according to package instructions until al dente. Drain well.
Stir the remaining 10g scallions into the sauce and season with black pepper to taste.
Divide the cooked pasta into bowls, top with the sauce, and serve with freshly grated parmesan cheese.
Chef's Notes
- For a deeper bulgogi flavor, consider marinating the ground beef for at least 30 minutes in a mixture of soy sauce, sugar, garlic, ginger, and a touch of sesame oil before cooking.
- Don't rush the caramelization of the tomato paste; this step is crucial for developing a rich, complex base for the sauce.
- Taste and adjust the sugar and soy sauce balance towards the end of cooking. The sweetness should complement the saltiness, not overpower it.
- If you prefer a less sweet sauce, reduce the sugar slightly. Conversely, if you like it sweeter, add a touch more.
- Reserve some of the pasta cooking water before draining. This starchy water can be used to loosen the sauce and help it cling better to the pasta if needed.
Storage
Refrigerator: 72 hours — Store sauce and pasta separately if possible to prevent noodles from absorbing all liquid.
Freezer: 3 months — Freeze sauce only; prepare fresh pasta upon reheating.
Reheating: Heat in a saucepan over medium heat, adding a splash of water if the sauce has thickened too much.
