Gourmet Steak Pasta at Home
A Delicious Hanwoo Sirloin Steak Pasta Recipe
Transform your everyday ingredients into a restaurant-quality dish! This recipe lets you create a luxurious meal using what you have in your fridge. Enjoy tender Hanwoo sirloin, fresh vegetables, and perfectly cooked spaghetti, creating a delightful and impressive pasta dish perfect for special occasions or a treat for yourself.
Main Ingredients- 1 piece of Hanwoo sirloin steak (approx. 200-250g)
- 1 portion of spaghetti (approx. 80-100g)
- 1/2 onion
- 1 eggplant
- 3 shiitake mushrooms
- 1 red chili pepper
- 3 Korean green chili peppers (Cheongyang peppers)
- 10 perilla leaves
Seasonings & Others- 3 tsp salt (2 tsp for steak, 1 tsp for pasta water)
- 1/2 tsp black pepper
- 1 tbsp balsamic glaze
- 1 pinch MSG (optional, enhances umami)
- 100ml pasta water or plain water
- 2 tbsp olive oil
- 3 tsp salt (2 tsp for steak, 1 tsp for pasta water)
- 1/2 tsp black pepper
- 1 tbsp balsamic glaze
- 1 pinch MSG (optional, enhances umami)
- 100ml pasta water or plain water
- 2 tbsp olive oil
Cooking Instructions
Step 1
1. First, bring a large pot of water to a boil. Add 1 tsp of salt and cook the spaghetti for about 7 minutes, which is 1-2 minutes less than the package instructions. It’s important to cook the pasta al dente so it doesn’t become mushy. 2. While the pasta is cooking, prepare your vegetables. Slice the eggplant and shiitake mushrooms diagonally about 0.5cm thick. Thinly julienne the onion, red chili pepper, and green chili peppers. Finely julienne the perilla leaves for garnish later.
Step 2
1. Heat a pan over medium-high heat and add 1 tbsp of olive oil. Place the Hanwoo sirloin steak in the pan and sear for 2-3 minutes per side for a medium-rare finish (adjust cooking time to your preference). Once cooked, remove the steak from the pan and let it rest for a moment before slicing it into thick, bite-sized pieces (about 1.5cm thick). 2. Using the same pan (add the remaining 1 tbsp of olive oil if needed), add the prepared onion, eggplant, shiitake mushrooms, red chili, and green chili peppers. Sauté over medium heat until the vegetables soften and turn slightly golden. This step brings out their natural sweetness and aroma.
Step 3
To the pan with the sautéed vegetables, add the cooked spaghetti and all the seasonings (2 tsp salt for steak, 1/2 tsp black pepper, 1 tbsp balsamic glaze, 1 pinch MSG). Pour in the 100ml of pasta water or plain water. Stir-fry everything together over medium heat until well combined and coated. The pasta water helps emulsify the sauce and adds moisture.
Step 4
Transfer the finished steak pasta to a serving plate. Generously top with the julienned perilla leaves for a fresh aroma and vibrant color. Serve immediately while warm for the best taste.
