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Bowl of Korean Bulgogi Bolognese with garnishes and herbs

Korean Bulgogi Bolognese

Experience a delightful fusion of Italian Bolognese and Korean bulgogi in this comforting dish, perfect for gatherings and family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use high-quality, ideally grass-fed beef.
  • 1 cup bulgogi marinade Homemade or store-bought.
  • 1 medium onion, chopped Sweet onions work well.
  • 2 cloves garlic, minced Fresh garlic is essential.
  • 1 medium carrot, grated Slicing is also fine.
  • 1 medium bell pepper, diced Any color works.
  • 1 can (28 ounces) crushed tomatoes Opt for no added sugar brands.
  • 1 teaspoon soy sauce Adjust to taste.
  • 1 teaspoon sesame oil Toasted sesame oil for more flavor.
  • to taste salt and pepper Essential for flavor.
  • Pasta of your choice spaghetti or fettuccine Whole wheat for added nutrition.
  • to garnish fresh cilantro or green onions Adds a fresh flavor.

Method
 

Cooking Pasta
  1. Boil salted water and cook pasta according to package instructions until al dente, then drain and set aside.
Sautéing Aromatics
  1. In a large skillet, heat sesame oil over medium heat. Add chopped onion and minced garlic and sauté for 3-4 minutes until translucent.
Browning the Beef
  1. Add ground beef to the skillet, increase heat to medium-high, and cook for 5-7 minutes until fully browned. Drain any excess fat.
Mixing Ingredients
  1. Stir in bulgogi marinade, grated carrot, diced bell pepper, and crushed tomatoes. Let simmer for 15-20 minutes, stirring occasionally.
Seasoning and Serving
  1. Taste and adjust seasoning with soy sauce, salt, and pepper. Serve the bulgogi bolognese over pasta and garnish with cilantro or green onions.

Notes

For meal prep, double the recipe and freeze half. Leftovers can be refrigerated for up to 3 days. For a spicy kick, add gochujang or sriracha.