Bulgogi Spaghetti Aglio Olio

• Meat

  • 2/3 lb Beef tenderloin

• Produce

  • 1/2 Bell pepper
  • 1 tbsp Garlic
  • 1 Onion
  • 2 Red or green peppers, spicy
  • 2 Shiitake mushrooms

• Condiments

  • 1 tbsp Honey
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 2 servings Spaghetti

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 Red peppers, dried
  • 1 pinch Salt
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 4 2 tbsp olive oil
  • 1/2 tbsp Sesame oil

• Dairy

  • 1 Parmesan cheese

• Liquids

  • 5 cups Water

• Other

  • 2 Tbsp maesil cheong (plum flavored extract
  • 1 Tbsp mirim (cooking rice wine 맛술/미림

Found on swtnsalty.com

Description

Directions

• Pat the beef brisket with a paper towel to get rid of some of the redness from the raw meat.
• Puree the onion in a blender or food processor. Marinade the meat with just the onion for about 10 minutes.
• Add all the meat marinade together and mix well with the meat. Set aside for at least 20 minutes.
• Prepare the vegetables by dicing the onion, mushroom and bell peppers.
• Add 5 cups of water and 1 tsp of salt into the pot and bring to a boil. Once its boiling, add in the spaghetti and cook until al dente (8-10 minutes).
• In a medium sized fry pan, add 3-4 Tbsp of olive oil and saute the minced garlic and diced onions. Once the garlic starts to give off a scent and slowly turn to tan, add in the spicy peppers.
• Add in the marinated bulgogi and saute until about half cooked through. At this time throw in the bell peppers and shiitake mushrooms.
• From step 4, add in the spaghetti noodles with 1/2 cup and 2 Tbsp of the pasta water with another 3/5 Tbsp of salt.
• Once all complete, plate into two plates and add 1 Tbsp of olive oil into each bowl (2 Tbsp in total). Sprinkle a bit of parmesan cheese to your liking and enjoy!