Korean Bulgogi Bolognese
Korean Bulgogi Bolognese is a fusion dish that marries the bold flavors of Korean barbecue with the comforting richness of Italian Bolognese. This unique twist features ground beef simmered in a savory, sweet sauce with deep umami notes.
The sauce begins with a traditional mirepoix of onion, carrot, and celery, enhanced by ginger, garlic, and soy sauce. The result is a complex, deeply flavorful base that’s further enriched with earthy mushrooms and a touch of turbinado sugar for sweetness.
Served over hearty egg pasta, this dish delivers a perfect balance of flavors and textures. The rich, savory sauce pairs beautifully with the pasta, while a sprinkle of freshly grated Parmesan adds a finishing touch of indulgence.
Korean Bulgogi Bolognese Ingredients
Ground beef forms the hearty foundation of this fusion dish, bringing rich, savory depth. Mushrooms add an earthy complexity, balancing the sweetness of the soy sauce and sugar in the sauce.
A traditional mirepoix of onion, carrot, and celery offers a fragrant, savory base, while garlic and ginger infuse bold layers of flavor. Scallions provide a fresh, sharp contrast, enhancing the overall depth of the sauce.
The richness of egg pasta complements the sauce perfectly, while freshly grated Parmesan adds a creamy, savory finish, elevating the dish to indulgent heights.
Recipe Tips
- Enhance the Umami Flavor: To boost the umami of this dish, use a high-quality soy sauce or even a mix of soy and oyster sauce for a richer, more complex taste. Adding a small spoonful of gochujang (Korean chili paste) can also deepen the flavor and add a subtle kick if you enjoy a bit of heat.
- Perfectly Caramelize the Veggies: When sautéing the onion, carrot, and celery, ensure that they are cooked until soft and golden. This caramelization brings out their natural sweetness, which balances the salty-sweet profile of the soy sauce and sugar, contributing to the depth of the sauce.
- Control the Sauce’s Consistency: If the sauce thickens too much during simmering, simply add a splash more water or low-sodium broth to adjust its consistency. For a thicker, more substantial sauce, let it cook longer on low heat, allowing the flavors to meld even further.
What to Serve with Korean Bulgogi Bolognese
- A Simple Green Salad: A fresh, crisp salad with mixed greens, cucumber, and a tangy vinaigrette is the perfect complement to the rich and hearty Bulgogi Bolognese. The acidity of the dressing cuts through the richness of the dish, providing balance and freshness.
- Garlic Bread: Serve this dish with crispy, golden garlic bread for an indulgent touch. The toasted bread, seasoned with butter and garlic, offers a satisfying contrast to the savory sauce, and it’s perfect for soaking up any extra goodness from the Bolognese.
- Steamed Vegetables: Lightly steamed vegetables, like broccoli, green beans, or snap peas, add a healthy and colorful side to the meal. Their mild flavors will help to offset the intense richness of the sauce, while their crunchiness offers a nice textural contrast.
FAQ
- Can I use a different type of pasta? Yes! While egg pasta like tagliatelle or pappardelle is recommended for its richness, you can substitute it with other pasta types such as spaghetti or fettuccine, though the sauce may coat the noodles differently.
- Can I make this dish ahead of time? Absolutely! This Bolognese sauce actually improves in flavor when made in advance. You can prepare it a day or two ahead, store it in the fridge, and reheat it when ready to serve.
- Is this recipe spicy? No, this dish is not inherently spicy, but if you prefer some heat, you can add a small amount of gochujang (Korean chili paste) or chili flakes to the sauce for a spicy kick.
- Can I make this vegetarian? Yes, you can easily make this recipe vegetarian by substituting the ground beef with plant-based protein or finely chopped mushrooms to maintain the meaty texture and umami flavors.
Korean Bulgogi Bolognese
This recipe blends the bold, smoky flavors of Korean bulgogi with the hearty, savory essence of traditional Italian Bolognese sauce. Ground beef is slowly simmered in a rich, layered sauce that starts with a foundation of sautéed onions, carrots, and celery, then is further enhanced with soy sauce, ginger, garlic, and scallions. As the sauce cooks, it develops a balanced combination of sweet and salty notes, accentuated by the addition of mushrooms, which provide depth and complexity. For the ideal texture, serve this flavorful mixture over egg pasta, which contrasts wonderfully with the richness of the sauce.
Ingredients
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 7 garlic cloves minced
- 2 tablespoons peeled minced ginger
- 2 tablespoons tomato paste
- 1 pound ground beef
- 4 ounces white button mushrooms finely chopped (about 2 cups)
- ¾ cup finely chopped scallions
- ¾ cup low-sodium soy sauce
- ¼ cup turbinado sugar
- Kosher salt and black pepper to taste
- 12 ounces dried egg pasta tagliatelle or pappardelle
- 2 tablespoons safflower or canola oil
- Freshly grated Parmesan for serving
Instructions
- Prepare the base
- Heat the oil in a large Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 3 minutes, or until the onion becomes soft. Then, add the carrot and celery and continue cooking for an additional 5 minutes, stirring occasionally. Incorporate the garlic, ginger, and tomato paste, allowing the mixture to caramelize for 2-3 minutes. Adjust the heat as necessary to prevent burning, then return the heat to medium.
- Cook the beef and mushrooms
- Add the ground beef, mushrooms, and half of the scallions to the pan. Stir the mixture to break up the beef and cook until the beef is browned, approximately 3-4 minutes. Next, pour in the soy sauce, turbinado sugar, and ¼ cup of water. Bring the mixture to a simmer, then cover and reduce the heat. Let it simmer gently on low heat, stirring occasionally, for about 30 minutes until the sauce thickens. Once the sauce has reached the desired consistency, stir in the remaining scallions and season with kosher salt and black pepper to taste.
- Cook the pasta
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it reaches an al dente texture. Drain the pasta and set it aside.
- Assemble the dish
- Divide the pasta into individual bowls, and top generously with the prepared Bolognese sauce. Serve with a sprinkle of freshly grated Parmesan for added richness and flavor.
