Gochujang Bulgogi Beef Carbonara

Description

Tender marinated Korean bulgogi beef tossed in a creamy Italian carbonara sauce spiked with spicy gochujang and kimchi, finished with Parmesan and green onions. This hearty skillet dish blends sweet-savory Korean flavors with rich eggy pasta for a tavern-worthy comfort meal. Ready in about 30 minutes using pantry staples like soy sauce, eggs, and spaghetti.

Cultural Background

Bulgogi originates from Korean royal court cuisine dating back centuries as a grilled marinated beef dish using soy-based sauces for tenderizing. Carbonara emerged in mid-20th century Rome as a simple pasta using eggs, cheese, and cured pork for hearty sustenance. The fusion draws on Japanese soy and sesame techniques, Sicilian pecorino traditions, American Southern garlic-onion emphasis, and Tex-Mex Mexican spices like cumin for layered heat in modern tavern-style comfort food.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1 pound thinly sliced beef sirloin or ribeye (for bulgogi)
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• 2 tablespoons gochujang
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 ounces spaghetti
• 4 large egg yolks, room temperature
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup chopped kimchi
• 4 slices thick-cut bacon, diced
• 4 green onions, sliced
• 1 tablespoon vegetable oil
• Salt and black pepper to taste

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, cumin, and chili powder to form the marinade. Add the thinly sliced beef and toss to coat evenly. Let marinate for 10 minutes while preparing other ingredients.
2. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
3. While pasta cooks, heat vegetable oil in a large skillet over medium-high heat. Add diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
4. Add the marinated beef to the same skillet in a single layer and cook without stirring for 2 minutes to sear, then stir-fry until browned and cooked through, about 4-5 minutes total. Stir in chopped kimchi and cook for 1 minute more until warmed.
5. In a separate bowl, whisk egg yolks with 3/4 cup Parmesan cheese, a pinch of salt, and generous black pepper until smooth.
6. Reduce skillet heat to low. Add drained spaghetti and reserved pasta water to the beef mixture, tossing to combine. Remove from heat and quickly stir in the egg yolk mixture, tossing vigorously until the sauce thickens and coats the pasta evenly without scrambling the eggs.
7. Stir in the crispy bacon pieces. Serve immediately topped with remaining Parmesan cheese and sliced green onions.

Tips

- Use room temperature eggs and remove the pan from heat before adding the sauce to prevent curdling for silky results.
- Avoid overcooking the beef to keep it tender; thinly sliced cuts sear quickly without drying out.
- Substitute thinly sliced pork or chicken for the beef if preferred, or use gluten-free pasta for dietary needs.

Nutrition

Calories: 680
Protein: 42g
Carbs: 58g
Fat: 32g

Tags

Meat dish, Japanese, Korean, Italian, Sicilian Italian, American Southern, Tex-Mex, Mexican, Create a dish that would be served in a