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Korean-Italian Beef Ragu Pappardelle made with Private Selection Beef Bulgogi | SAVE RECIPE ⬇️

Korean-Italian Bulgogi Beef Ragu Pasta
Serves: 8–10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes
Ingredients
For the Bulgogi Beef
4 packs Private Selection Korean Inspired Beef Bulgogi (about 3.5–4 lbs total)
1–2 tbsp beef tallow
For the Ragu Sauce
1–2 tbsp additional beef tallow (if needed)
2 medium carrots, very finely diced
1 large yellow onion, very finely diced
3–4 tbsp gochujang (adjust to heat preference)
½ cup dry white wine
1½–2 cups beef stock
1 bay leaf
For the Pasta
3 packs pappardelle (about 24 oz total)
Olive oil (small drizzle after draining)
½–¾ cup freshly grated Parmesan cheese
½–1 cup reserved pasta water
For Finishing
Light drizzle sesame oil
3–4 green onions, thinly sliced
Extra Parmesan (optional)
Instructions
1. Cook the Bulgogi
Heat a large stainless steel pan over medium heat.
Add beef tallow. Working in batches, sear the bulgogi beef in a single layer so it browns instead of steams. Cook until caramelized and cooked through.
Remove beef and set aside. Repeat until all beef is cooked.
2. Build the Sauce
In the same pan (do not wipe it out), add a bit more beef tallow if needed.
Add diced carrots and onion. Sauté for about 8–10 minutes until soft and slightly caramelized.
Stir in gochujang and cook for 2–3 minutes to deepen the flavor.
Deglaze with white wine, scraping up browned bits from the pan. Let reduce for 2–3 minutes.
Add:
Cooked beef back to the pan
Beef stock
Bay leaf
Simmer uncovered for 25–30 minutes until slightly thickened and cohesive.
Remove bay leaf.
3. Cook the Pasta
Bring a large pot of heavily salted water to a boil.
Cook pappardelle until al dente.
Reserve 1 cup of pasta water, then drain. Lightly drizzle with olive oil to prevent sticking.
4. Bring It Together
In a large serving bowl or back in the pot:
Add pasta and bulgogi ragu together.
Add ½ cup reserved pasta water and Parmesan.
Toss until glossy and emulsified. Add more pasta water as needed.
5. Finish Like a Pro
Plate and top with:
Light drizzle sesame oil
Freshly chopped green onions
• • Extra Parmesan if desired

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