One Pot Korean Bulgogi Pasta combines the savory-sweet balance of Korean bulgogi with the comfort and creaminess of Italian pasta. Gochujang, soy, sesame, ginger, mirin, honey and pear season the beef, while ditalini cooks directly in the tomato-beef broth and absorbs every layer of flavor.
Italian · Korean
Korean Beef Bulgogi Pasta
I’m always happy to find another reason to put pasta on the table, especially when it brings a little adventure to dinner. I love the sweet-and-savory character of Korean bulgogi, and I wanted to bring that inspiration to a comforting pot of ground beef and little ditalini noodles. Pear adds a gentle sweetness, gochujang gives it a lively kick, and mushrooms make the sauce wonderfully savory. Then, of course, I finish it with Parmesan! It brings Korean flavor inspiration, Italian pasta and the generous spirit of an American family supper together in one cozy bowl.
Mary’s Introduction
Why These Flavors Work
Pear, mirin and honey provide the gentle sweetness associated with bulgogi, while soy, sesame, ginger and gochujang bring savory heat and depth. Tomatoes and beef stock give the ditalini enough flavorful liquid to cook, and Parmesan adds a creamy, salty finish that bridges the Korean and Italian elements.
SAVE FOR THE LEFTOVER IDEA
Save 3 cups leftover Korean Beef Bulgogi Pasta to make Korean Beef Bulgogi Soup.
THE RECIPE
Korean Beef Bulgogi Pasta
Prep 30 minCook 40 minTotal 70 min
Equipment Needed
- Saute pan Shop this item
- Vegetable strainer Shop this item
Ingredients
Beef and Vegetables
Bulgogi Sauce
Pasta and Finish
Instructions
Chef Notes
- Finely chopping the mushrooms helps them blend into the ground beef and adds savory depth without dominating the texture.
- Stir the ditalini several times during the covered cook because one-pot pasta can settle and stick to the bottom.
- How do you know the protein is done? Cook the ground beef to at least 160°F before continuing with the sauce and pasta. Check the center of several of the largest meat clusters with a thin-tip instant-read thermometer, keeping the tip away from the pan. The crumbles should be browned and firm, but ground beef may brown before reaching a safe temperature. Use temperature as the safety check, not color or feel alone.
Nutrition estimated per serving
734 Calories47.8 g Protein65.8 g Carbs30.9 g Fat11.2 g Sat. Fat5 g Fiber13.1 g Sugar1736 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories734
Protein47.8 g
Carbs65.8 g
Fat30.9 g
Sat. Fat11.2 g
Fiber5 g
Sugar13.1 g
Sodium1736 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
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How to Make One Pot Korean Bulgogi Pasta
Brown the Beef
Sauté the ground beef in olive oil until browned.
Cook the Vegetables
Add the onion, carrot, mushrooms and garlic and cook for 10 minutes.
Mix the Bulgogi Sauce
Combine the ginger, soy, sesame oil, mirin, honey, pear and gochujang.
Simmer the Beef
Add the bulgogi sauce to the beef mixture and simmer for 5 minutes.
Add Tomatoes and Stock
Stir in the tomatoes and beef stock, cover and simmer for 10 minutes.
Cook the Ditalini
Add the pasta and cook covered until al dente, stirring during cooking.
Finish and Garnish
Season, stir in Parmesan and add the optional sesame, green onion and Parmesan garnishes.
Recipe Guidance
Storage
Refrigerate the pasta in a covered container within 2 hours and use within 3 to 4 days.
Reheating
Reheat in a covered pan over medium-low heat with a splash of unsalted beef stock or water until the ground beef reaches 165°F. Stir often and add garnishes after heating.
Make Ahead
Chop the vegetables, puree the pears and mix the bulgogi sauce up to 1 day ahead. Refrigerate separately, then cook the one-pot pasta shortly before serving for the best texture.
Serving Suggestions
Serve in warm bowls with optional sesame seeds, sliced green onions and additional Parmesan, allowing diners to see the ground beef and vegetables throughout the ditalini.
