Bulgogi Bolognese
Continuing our exploration of Korean-Italian fusion cuisine, we present to you the Bulgogi Bolognese. This second dish in our fusion series marries the sweet and savory delight of Korean bulgogi with the rich, hearty texture of a classic Italian Bolognese. It’s a testament to the magic that happens when you blend distinct culinary traditions, creating a dish that’s both comforting and excitingly new. Whether you’re a seasoned fusion cuisine enthusiast or just starting to explore the possibilities, this Bulgogi Bolognese is sure to inspire and satisfy. Join us as we continue our journey through the flavors of Korea and Italy, brought together in perfect harmony.
Servings: 4
500g ground beef
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, minced
1 small pear, grated
1 tablespoon sesame oil
1 onion, finely chopped
1 carrot, finely diced
2 cans (28 oz each) crushed tomatoes
2 tablespoons gochujang (Korean red pepper paste)
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
400g pappardelle or tagliatelle pasta
Marinate the Beef: In a bowl, combine the ground beef, soy sauce, sugar, minced garlic, grated pear, and sesame oil. Mix well and let marinate for at least 30 minutes.
Prepare the Sauce: In a large skillet over medium heat, sauté the onion and carrot until soft, about 5 minutes. Add the marinated beef, breaking it apart with a spoon, and cook until browned.
Combine and Serve: Toss the cooked pasta with the bulgogi bolognese sauce. Serve garnished with fresh basil leaves.