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.
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.