Leftover Galbi Skewers Pasta: A Delicious Transformation
Creative Holiday Recipe: Transforming Leftover Galbi and Tteokgalbi into a Festive Pasta Dish
The long holiday is over, and it’s time to get back to our daily routines! If you still have delicious holiday foods left, why not transform them into a special pasta dish with this recipe? Leftover galbi skewers, tteokgalbi, or any other holiday meat dishes can be wonderfully reinvented into a Japanese-style donburi pasta. Let me share a fantastic way to make use of your leftover holiday feast! For convenience, start by boiling your pasta for 7 minutes before you begin the cooking process.
Ingredients- Pasta for 1 serving
- Tteokgalbi or Galbi Skewers (bite-sized pieces)
- 5 cloves garlic (thinly sliced)
- A small amount of white part of green onion (finely chopped)
- A small amount of green part of green onion (thinly sliced for garnish)
- 2 Tbsp soy sauce
- 0.5 Tbsp sugar
- 0.5 Tbsp cooking wine (mirin)
- Pasta water (reserved from cooking pasta, for adjusting consistency)
- 1 handful bonito flakes (katsuobushi)
- 0.5 Tbsp chicken stock (or water)
- A pinch of black pepper
- Appropriate amount of shishito peppers (cut into manageable pieces)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients. Cut the tteokgalbi or galbi skewers into bite-sized pieces. Thinly slice the garlic. Finely chop the white part of the green onion. Thinly slice the green part of the green onion for garnish. Cut the shishito peppers into appropriate sizes.
Step 2
Now, let’s make the seasoned soy sauce. In a bowl, combine 2 tablespoons of soy sauce, 0.5 tablespoon of sugar, and 0.5 tablespoon of cooking wine. Mix well. This soy sauce-based sauce will add a rich flavor to your pasta.
Step 3
Heat a pan over medium-low heat. Add the chopped white part of the green onion and the sliced garlic. Sauté them until they turn a light golden brown, releasing their fragrance. Be careful not to burn them; slow sautéing is key.
Step 4
Next, add the tteokgalbi or galbi skewers and the cut shishito peppers to the pan. Stir-fry them together. As they cook, a delicious aroma will fill the air.
Step 5
Once the ingredients are sautéed, pour in the prepared seasoned soy sauce. Continue to stir-fry over medium-low heat, allowing the sauce to be absorbed by the ingredients. Make sure not to burn the sauce by controlling the heat carefully. Let the flavors meld beautifully.
Step 6
Add 3 ladles of the pasta water (reserved from cooking the pasta), 0.5 tablespoon of chicken stock (or water), and a pinch of black pepper. Stir everything together. The pasta water is crucial for achieving the perfect sauce consistency.
Step 7
Add the pre-cooked pasta to the pan. Turn the heat up to high and toss the pasta with the ingredients. If you like, you can sprinkle some parsley flakes on top.
Step 8
On high heat, quickly toss the pasta with the seasoned soy sauce and pasta water until they emulsify and form a glossy sauce. The goal is to coat the pasta beautifully. Add more pasta water as needed to reach your desired consistency. Keep tossing to create that perfect sauce finish.
Step 9
Once the sauce has thickened and coats the pasta nicely, turn off the heat. Carefully transfer the finished pasta to a serving bowl.
Step 10
Arrange the sautéed tteokgalbi or galbi skewers and shishito peppers on top of the pasta. I added a drizzle of balsamic glaze for extra flavor, but it’s completely optional and delicious without it.
Step 11
Finally, sprinkle a handful of bonito flakes over the pasta. Watch as they dance and sway from the heat of the pasta – it’s a delightful visual treat!
Step 12
Garnish with the thinly sliced green part of the green onion. Your delicious Galbi Skewers Pasta, made from leftover holiday meats, is now complete! Enjoy your meal.
