Dakgalbi Pasta

A very different way to use leftover dakgalbi. Lightly spiced, creamy and full of interesting flavors with each bite.

Dakgalbi Pasta

Serves 4

Typically leftover dakgalbi is chopped up and made into fried rice. This dish combines the leftovers with mushrooms, pasta and cheese to make a hearty meal. find my dakgalbi recipe here.

Recipe Tips:

1. Use whatever cheese you have on hand blending them as desired (ie. Mozzarella, pepper jack, mild cheddar, provolone, etc.).
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Ingredients

500g (1 lb) penne pasta

Leftover dakgalbi

1.5 T bacon fat or vegetable oil

6 garlic cloves, sliced

110g (5 medium) shitake mushrooms, sliced

2 cheongyang or serrano chilis, sliced

2 scallions sliced, tops reserved

.5 t ground black pepper

.5 t kosher salt

1 T gochujang

2 t gochugaru

.75 t curry powder

5 T heavy cream

1 T soy sauce

180g (1.5 c) cheese, grated

4 Perilla leaves, julienned

Recipe Know-how

1.      Bring a large pot of water to a boil.

2.      In a large saute pan, heat bacon fat over medium-high.

  • Saute garlic, mushrooms, chilis and scallion bottoms with salt and pepper until tender.

  • Add gochujang, gochugaru and curry powder. Cook 45 seconds.

  • Add dakgalbi, cream and soy sauce. Cook 5-7 minutes or until dakgalbi is heated through.

Keep sauce warm while pasta cooks.

3.      Add pasta to boiling water.

  • Cook pasta 2 minutes short of package directions for al dente.

  • Remove 2.5 c of pasta cooking water. Drain pasta.

4.      Over low to medium-low heat, add pasta, cheese, 1 c of the reserved pasta water and perilla leaves to the sauce.

  • Stirring constantly continue cooking until cheese is melted, pasta is cooked through and sauce coats the pasta.

  • Add remaining pasta water as needed to create a creamy sauce.

The pasta will continue to absorb water as it cooks, do not hesitate to add the water while mixing.

5.      Serve topping with scallion tops and a drizzle of sesame oil.

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