Description
A fusion dish combining Korean BBQ flavors with creamy Alfredo pasta, topped with spicy chili crunch and tangy pickled vegetables.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb beef sirloin, thinly sliced
- 1/4 cup Korean BBQ sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chili crunch
- 1 cup pickled vegetables (carrot, cucumber, radish)
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat oil in a pan over medium-high heat. Add beef and cook until browned.
- Add Korean BBQ sauce to the beef. Stir well and cook for 2 minutes. Remove from pan.
- In the same pan, sauté garlic until fragrant. Add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until the sauce thickens. Season with salt and pepper.
- Add cooked pasta to the sauce. Toss to coat evenly.
- Serve pasta topped with Korean BBQ beef, chili crunch, and pickled vegetables.
Notes
- Use fresh pasta for best texture.
- Adjust chili crunch to your preferred spice level.
- Pickled vegetables can be store-bought or homemade.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Korean BBQ, Alfredo, Chili Crunch, Pickled Vegetables, Fusion Pasta