Description
A fusion dish combining Korean bulgogi beef with creamy Alfredo pasta, topped with chili crunch and pickled radish for a spicy, tangy finish.
Ingredients
Scale
- 8 oz beef sirloin, thinly sliced
- 1/2 cup bulgogi marinade
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp chili crunch
- 1/4 cup pickled radish
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Marinate the beef in bulgogi sauce for 30 minutes.
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat oil in a pan over medium-high heat. Cook the marinated beef until browned. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan until the sauce thickens.
- Toss the cooked pasta into the sauce. Add the beef and mix well.
- Serve hot, garnished with chili crunch and pickled radish.
Notes
- For extra spice, add more chili crunch.
- Use fresh radish for quick pickling if needed.
- Thinly slice the beef for faster marination.
- Prep Time: 35 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg
Keywords: bulgogi beef, Alfredo pasta, Korean fusion, spicy pasta, creamy pasta