Fiery Beef Bulgogi Spaghetti

Name: Fiery Beef Bulgogi Spaghetti
Yield: 2 servings
Cuisine: British
Ingredients: 2 servings Spaghetti; 200 g Beef Steak(s) *thinly sliced OR cut into thin strips; 1/2 Onion; 1/4 Green Capsicum; 150 g Shimeji *OR other Asian Mushrooms; *Note: These vegetables can be other vegetables of your choice; 1-2 teaspoons Sesame Oil; <Sauce>; 1 clove Garlic *grated; 1 tablespoon Sugar; 1 tablespoon Gochujang (Korean Spicy Miso); 1 tablespoon Mirin; 2 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

Recently I am using Spaghetti and other Italian long pasta for many Asian dishes. Why are they so widely available and inexpensive? The dry long pasta are easy to find wherever I shop. And they are really good! This is a Korean-inspired dish and it is fiery hot. It makes me sweat like hell, but I am loving it!

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2servings Spaghetti
200 gBeef Steak(s) *thinly sliced OR cut into thin strips
1/2Onion
1/4Green Capsicum
150 gShimeji *OR other Asian Mushrooms
*Note: These vegetables can be other vegetables of your choice
1-2 teaspoonsSesame Oil
<Sauce>
1 cloveGarlic *grated
1 tablespoonSugar
1 tablespoonGochujang (Korean Spicy Miso)
1 tablespoonMirin
2 tablespoonsSoy Sauce

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Steps

1

Cut off the bottom of Shimeji and tear into smaller pieces. Beef and all other vegetables need to be thinly sliced or cut into thin strips.
2

Start cooking Spaghetti in boiling salted water according to the instruction.
3

In a small bowl, combine all the sauce ingredients.
4

Heat Oil in a frying pan over high heat, cook Beef first. (Use high heat from the start to the end.) When Beef changes colour, add vegetables and cook until they are cooked.
5

Add the sauce and stir to combine. Then add the cooked Spaghetti and mix well, and it’s done.