Bulgogi Kimchi Fried Spaghetti
Enjoy the best of two worlds with this Korean-Italian fusion. The combination of spicy-sour kick from the kimchi and meaty flavors from the beef slices, yum!
Let's start cooking!
Step 1 - Marinate beef
In a bowl, combine 1 Tbsp soy sauce, 3 Tbsp water, 1 Tbsp brown sugar, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, 2 chopped spring onions and 3 cloves minced garlic.
In the same bowl, add 10 thinly sliced beef and mix until well coated. Set aside.
Step 2 - Boil and drain pasta
Fill pot with water and boil pasta.
Boil spaghetti according to packet instructions, until firm to the bite.
Once cooked, drain pasta and add 2 Tbsp of vegetable oil to prevent pasta from sticking. Set aside.
Step 3 - Fry onion, garlic, kimchi and beef slices
In a pan on medium-high heat, heat 2 Tbsp of vegetable oil and fry sliced yellow onion for 5 minutes, until onions appear translucent.
Add 2 cloves chopped garlic and ¾cup chopped kimchi, with 2 Tbsp of juice from the kimchi. Stir fry for 3 to 4 minutes, until kimchi is slightly brown.
Add marinated beef slices and stir fry for 1 to 2 minutes, until nearly cooked.
Step 4 - Add pasta, seasoning and thicken sauce
Add cooked pasta, 3 Tbsp fish sauce, 1 tsp ground black pepper and 3 tsp Japanese rice vinegar. Stir fry to add some color on the pasta and season to taste with soy sauce.
Toss in 2 cups spinach and add thickener, stir until sauce thickens. Remove from heat.
Plate pasta, garnish and serve!
Plate pasta on serving plate and garnish with 1 Tbsp toasted sesame seeds and chopped spring onion