Enjoy this Korean twist to boring pasta. Creamy, meaty pasta is here!
1cup Bulgogi, marinated
1/2cup heavy cream
1/2cup whole milk
2ea shiitake mushroom, sliced
1/4ea onion, sliced
1tbsp olive oil
1. Bring 5 cups of water to boil, add salt and pasta. Cook pasta according to the package and leave 1 cup of pasta water. set aside. To prevent from getting the noodles dry, mix them with 1tsp of olive oil.
2. In a pan, cook onion and mushroom with olive oil. Then add bulgogi with a pinch of black pepper. We bought some pre-marinated bulgogi from Hmart. Combine heavy cream and milk. If you want the richer taste, add more heavy cream and less milk. When bulgogi is almost cooked, add 5tbsp of pasta water and milk mixture.
3. If it’s little blend, you can add soy sauce to taste. When the sauce smell savory and make little bubbles, add pasta noodles. Mix gently and serve immediately. It’s savory, creamy and perfect nutritiously balanced pasta!! You should try if there’s any leftover bulgogi in your refrigerator!