Bulgogi Kimchi Pasta (Spaghetti or Linguine)
Bulgogi Kimchi Pasta can make a simple and quick one dish Korean meal with very few components. Use Gluten Free pasta if you want to make this dish GF.
- 6 oz bulgogi ((3/4 cup / 750 ml))
- 2/3 cup cabbage kimchi ((fully ripened, sliced))
- 6 oz dry pasta ((spaghetti or linguine, use gluten-free if you'd like))
- 1 Jalapeno peppers ((sliced))
- 1 Tbsp vegetable oil
- 1 tsp soy sauce ((jin ganjang))
- 1/2 tsp sesame oil ((optional))
- Marinate bulgogi if you haven't already done so. Follow my bulgogi recipe but you can omit green onions if you are going to chop them in. If using a blender, you can just blend everything together. Better if you have bulgogi marinated for few hours to overnight but also OK if you make it right now.
- Start boiling water for pasta. Add some salt and oil before adding pasta.
- Cook pasta to package directions but reduce cooking time by 1 min or so to keep it very al dente.
- While pasta is cooking (usually 8-10 min), get fully ripened cabbage kimchi and cut them into strips. If you don't have fully ripened kimchi, you can probably use it and add a drizzle of vinegar.
- Cut bulgogi into thin strips or smaller pieces.
- Cut Jalapeno peppers into thin slices.
- When pasta is cooked, drain. Rinse one time in water. Although rinsing is not recommended for most pasta recipes, for this one I found it's better to do because there's no sauce and can lack a bit of moisture. Rinse is especially recommended for gluten free pasta as they come out quite sticky.
- Heat a non-stick pan on medium high heat. Add 1 Tbs oil.
- Add kimchi and saute for 2 min. until they become limp.
- Add bulgogi to pan and saute kimchi and bulgogi until bulgogi is mostly cooked.
- Add pasta and lower heat. Toss and mix pasta with kimchi and bulgogi.
- Add 1 tsp soy sauce. Mix again.
- Taste and add more soy sauce to taste. Add more kimchi liquid or sprinkling of water if your pasta is too dry.
- Add in peppers and mix one last time. For extra yummy flavor, add some shredded mozzarella cheese and garnish with some fresh basil. Turn heat off.
- Serve right away.
Elements 6 oz bulgogi ((3/4 cup / 750 ml)) 2/3 cup cabbage kimchi ((fully ripened, sliced)) 6 oz dry pasta ((spaghetti or linguine, use gluten-free if you'd like)) 1 Jalapeno peppers ((sliced)) 1 Tbsp vegetable oil 1 tsp soy sauce ((jin ganjang)) 1/2 tsp sesame oil ((optional)) Method Marinate bulgogi if you haven't already done so. Follow my bulgogi method but you can omit green onions if you are going to chop them in.
If using a blender, you can just blend everything together. Better if you have bulgogi marinated for few hours to overnight but in addition OK if you make it right now.
Cook pasta to package directions but reduce cookery time by 1 min or so to keep it very al dente. While pasta is cooking (usually 8-10 min), get fully ripened cabbage kimchi and cut them into strips.
If you don't have fully ripened kimchi, you can probably use it and add a drizzle of vinegar. Cut bulgogi into thin strips or smaller pieces.
Even if rinsing is not recommended for most pasta recipes, for this one I found it's better to do as there's no sauce and can lack a bit of moisture. Rinse is especially recommended for gluten free pasta as they come out quite sticky.
Add kimchi and saute for 2 min. until they become limp. Add bulgogi to pan and saute kimchi and bulgogi until bulgogi is mostly cooked. Add more kimchi liquid or sprinkling of water if your pasta is too dry.
For extra yummy savor, add some shredded mozzarella cheese and garnish with some fresh basil.
