Bulgogi Rice Pasta: A Delectable Fusion Dish
Whip Up a Quick and Flavorful Bulgogi Rice Pasta!
Enjoy a satisfying meal with chewy rice pasta noodles tossed with savory bulgogi and fresh vegetables. This recipe is perfect for both special occasions and everyday dining, transforming any meal into a delightful experience.
Main Ingredients
- 400g Beef, thinly sliced for bulgogi
- 3 servings Rice Pasta Noodles (approx. 300g)
- 4-5 cloves Fresh Garlic
- 1 medium Onion
- Sweet Corn Kernels (from 1 cob)
- 700g Store-bought Tomato Sauce
- High-quality Olive Oil, as needed
Bulgogi Marinade
- 2.5 Tbsp Fish Sauce (for umami)
- 1/2 Tbsp Sesame Oil
- 70ml Pear Juice
- 2.5 Tbsp Fish Sauce (for umami)
- 1/2 Tbsp Sesame Oil
- 70ml Pear Juice
Cooking Instructions
Step 1
First, let’s prepare the beef for bulgogi. Pat dry any excess moisture from the thinly sliced beef using paper towels. In a bowl, combine the beef with fish sauce, sesame oil, and pear juice. Mix well to ensure even coating. Marinate in the refrigerator for at least 30 minutes to tenderize the meat and allow the flavors to meld. If time permits, marinating for an hour will yield even better results.
Step 2
Heat a pan over high heat and add the marinated beef. Sear quickly, stirring frequently, until it’s nicely browned. If there’s too much liquid released, keep stirring over high heat to evaporate it, as excess moisture can dilute the bulgogi flavor. Cook just until the beef is cooked through and lightly caramelized. (If this were a standalone bulgogi dish, you’d finish here. Since it’s for pasta, cut it into bite-sized pieces and set aside).
Step 3
Now, let’s make the pasta sauce. Mince or thinly slice the fresh garlic, and slice the onion into strips. Heat a generous amount of olive oil in a pan over medium heat. Add the minced garlic and sliced onions, and sauté until fragrant and the onions become translucent. Be careful not to burn the garlic.
Step 4
Add the sweet corn kernels to the sautéed garlic and onions. Stir-fry them together for a minute or two. The corn will add a lovely color, a burst of sweetness, and a delightful pop of texture to the pasta.
Step 5
Pour in the store-bought tomato sauce into the pan with the vegetables and corn. Stir to combine everything and let it simmer for a few minutes, allowing the flavors to deepen. You can add a pinch of black pepper at this stage, if desired.
Step 6
Meanwhile, bring a pot of water to a boil and cook the rice pasta noodles. Rice pasta cooks much faster than traditional wheat pasta. If using frozen noodles, cook for about 2-3 minutes. If they are thawed, a mere 10-20 seconds is usually sufficient. (I typically cook mine for about 20 seconds.) Be careful not to overcook them, as they can become mushy.
Step 7
Drain the cooked rice pasta noodles and add them directly to the simmering tomato sauce. Toss everything together quickly until the pasta is well coated with the sauce. Your delicious Bulgogi Rice Pasta is now ready! For an extra touch, sprinkle some dried parsley on top. Enjoy this simple yet elegant homemade pasta dish!
