[Recipe/Home Cook] Making Bulgogi Pasta that's full of Eastern a
Not too long ago, due to the deadline They were selling quality Korean beef bulgogi persimmons I thought it would be good to make meat pancakes, so I bought some. But why don't you do that on weekends? The day I want to eat pasta more than rice! But it's pasta, but it's a sauce that has a sweet and salty Korean taste, so I want to eat something that will make me feel full. I made bulgogi pasta that would go well with that day. I'll share the recipe^^
2 serving
Within 30 minutes
하지빵
Ingredients
  • If it's pasta
    2serving
  • Beef
    150g
  • Granapadano cheese
    suitably
  • olive oil
    5~7T
  • Garlic
    5~6piece
  • leek
    1/2ea
  • peperoncino
    3~4piece
  • thick soy sauce
    3T
  • brown sugar
    3t
  • ground pepper
    little
  • Water
    1~2ladle
  • parsley
    little
Cooking Steps
STEP 1/7
Let's take a look at the ingredients first!
There were many recipes to refer to, but most of them were referring to the Jongwon Baek teacher's recipe. However, I don't always have soy milk at home to copy it as it is, so I think it would be good to think of it as an easy version to make with the ingredients at home.
STEP 2/7
The first thing you need to do to make bulgogi pasta is to make parmal oil.
Of course, you can save time by boiling pasta noodles at the same time!
STEP 3/7
Garlic, a gun sold to make permnal oil, is crushed and sliced to make the texture alive. And stir-fry it in a pan covered with olive oil.
Since we're going to make a sweet and salty sauce, it's better to add a little bit of spiciness for a harmonious taste, so add pepperoncino at this time, and stir-fry until golden brown to enhance the flavor of the ingredients.
STEP 4/7
When the spicy scent starts to come up, add the beef for bulgogi, which has been wiped off the blood, and stir-fry it together.
STEP 5/7
When the beef is cooked enough to dissolve well without clumping, the sauce adds soy sauce and sugar in a 1:1 ratio.
STEP 6/7
Add noodles and stir-fry them quickly, and you're done!
It's much simpler than I thought, right?
The granafadano cheese you add at the end will not be the bulgogi stir-fried noodles, but the cheat key to the taste of bulgogi pasta!
STEP 7/7
Lastly, parsley powder is good, and I thought bulgogi would go well with perilla leaves, so I cut and uploaded a few perilla leaves.
It's a taste that's scary when you know it!!!
It'd be great if everyone tried it!
The sweet and salty sauce permeates the bulgogi and noodles well, so it really suits the taste of Koreans, but the subtle taste of the cheese combined with the deep scent and taste of the cheese is really attractive!
Remove the blood from the beef while preparing the ingredients Making parmal oil while the noodles are boiling to save time If you distribute the time like this, it will be a food that you can make right away in about 20 minutes!
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