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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 778 kcal
- Protein
- 44 g
- Carbohydrates
- 87 g
- Fat
- 29 g
- Fiber
- 6 g
- Sugar
- 18 g
- Sodium
- 2919 mg
- Saturated Fat
- 9 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 148 mg
- Potassium
- 1145 mg
- Calcium
- 228 mg
- Iron
- 10.5 mg
- Magnesium
- 129 mg
- Phosphorus
- 639 mg
- Zinc
- 8.3 mg
- Vitamin A
- 206 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 27 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 2.6 mcg
- Thiamin
- 1.11 mg
- Riboflavin
- 0.76 mg
- Niacin
- 14.9 mg
- Folate
- 233 mcg
- Water
- 220 g
Sources: USDA FoodData Central
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.
Troubleshooting
Sauce is too salty
Cause: High sodium soy sauce or excessive reduction
Fix: Add a splash of water or a teaspoon of unsalted butter to mellow the saltiness
Prevention: Use low-sodium soy sauce and do not add extra salt until the very end
Meat is in large, tough chunks
Cause: Not breaking up the beef thoroughly during the initial browning phase
Fix: Use a spoon to break up larger pieces against the side of the pot during the simmering phase
Prevention: Use a wooden spoon or potato masher to break up the beef as soon as it hits the hot pan
Cultural Context
Bulgogi is a quintessential Korean barbecue dish, traditionally made with thinly sliced, marinated beef. This recipe creatively fuses its savory-sweet flavor profile with the Italian-American comfort of Bolognese sauce, creating a unique East-meets-West culinary experience. It offers a familiar pasta format with the exciting, bold tastes of Korean cuisine.
