Korean Bulgogi Bolognese

By Kay Chun

Korean Bulgogi Bolognese
Linda Xiao for The New York Times
Total Time
45 minutes
Rating
4(3,825)
Comments
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In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

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Ingredients

Yield:4 servings
  • 2tablespoons safflower or canola oil
  • 1cup finely chopped onion
  • 1cup finely chopped carrot
  • 1cup finely chopped celery
  • 7garlic cloves, minced
  • 2tablespoons peeled, minced ginger
  • 2tablespoons tomato paste
  • 1pound ground beef
  • 4ounces white button mushrooms, finely chopped (about 2 cups)
  • ¾cup finely chopped scallions
  • ¾cup low-sodium soy sauce
  • ¼cup turbinado sugar
  • Kosher salt and black pepper
  • 12ounces dried egg pasta (tagliatelle or pappardelle)
  • Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

825 calories; 34 grams fat; 10 grams saturated fat; 1 gram trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 20 grams sugars; 40 grams protein; 1943 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Add beef, mushrooms and ½ 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 ¼ cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining ¼ cup scallions and season with pepper.

  3. Step 3

    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.

  4. Step 4

    Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

Ratings

4 out of 5
3,825 user ratings
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Comments

Phineas

I've investigated the matter of substituting gochujang for tomato paste. I have concluded that you can and you should.

Jodi

Loved this with some adjustments to make it more Korean. I used 1/2 gochugang and 1/2 tomato paste and only about 2tbs of soy sauce, added a splash of mirin (and reduced sugar since mirin is sweet). I also used some of the pasta water to help make it more saucy. Finally, I garnished with some toasted sesame seeds.

Rick

We've made this about 5 times now, making little adjustments each time. Goldilocks for us was add a TBLof gochujang (replacing the tomato paste entirely with this was way to hot), reducing the sugar to 1 TBL (way too sweet with a 1/4 cup), cut the soy sauce to 1/2 cup, add about another cup of mushrooms, and a bit more of the celery and carrots just because we wanted a little more veggies in it. We also use ground turkey instead of beef. A real winner. This has become one of our regular meals!

Mike

@nytcooking please consider rewriting this recipe with 50% less sugar. The dish was good but way too much sugar. My new rule of thumb is if I find myself measuring sugar by anything greater than a tbsp in a non-baking dish, I’m doing something wrong!

TY

Way too sugary. I’m unsure how so many people in the comments liked it, let alone how it got five stars.

Stacey

Definitely needed to be kicked up. Like others, subbed tomato paste for gochujang and added a splash of mirin. Did little brown sugar. In the end it needed more gochujang and was made great by Lao Gan Ma chili oil in the bowl. Will make again and greatly up the onion/garlic/ginger. I am a high flavor person! The egg noodles are great with it.

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