Korean Bulgogi Bolognese
This recipe from Kay Chun originally appeared on the New York Times Cooking blog, https://cooking.nytimes.com/recipes/1019504-korean-bulgogi-bolognese.
Ingredients
- 2 tablespoons safflower or canola oil
- 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
- 12 ounces dried egg pasta (tagilatelle or pappardelle)
- Freshly grated Parmesan, for serving
Directions
- Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes.
- Add carrot and celery and cook for 5 minutes.
- Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.
- Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes.
- Add soy sauce, sugar and 1/4 cup of water and bring to a simmer.
- Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. As sauce cooks, make the pasta.
- Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.
- When sauce has finished thickening, stir in remaining 1/4 cup scallions and season with pepper.
- Divide pasta in bowls and top with Bolognese. Serve with Parmesan.