Sweet and savory bulgogi seared until crispy at the edges, tossed with thin pasta in a creamy sauce made from the marinade, and finished with fresh perilla leaves.

Ingredients

For the bulgogi

• 1½ lb ribeye, shaved
• 4 Tbsp soy sauce
• 4 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp red pepper flakes
• 4 cloves garlic, finely minced
• 1 Tbsp sesame oil
• 1 small sweet onion, sliced as thin as possible

For the pasta

• 1 lb thin pasta, such as spaghetti or angel hair
• ½ cup cream

For serving

• Toasted sesame seeds
• A handful of perilla leaves, thinly sliced

Instructions

1. Stir the soy sauce, honey, brown sugar, red pepper flakes, garlic and sesame oil together in a small bowl.
2. Toss the beef and onion with the marinade and let it sit for at least 2 hours, ideally overnight.
3. Cook the pasta in a pot of boiling water, saving 1 cup of pasta water before draining.
4. Heat a cast iron skillet over high heat.
5. Lift the beef out of the marinade, saving the liquid, and sear it in small batches until cooked through and crispy at the edges.
6. Set the beef aside and turn the heat down to low.
7. Pour the saved marinade and the cream into the skillet and simmer for 2–3 minutes.
8. Add the pasta and the reserved pasta water and toss to coat.
9. Divide the pasta into bowls with extra sauce, then top with the bulgogi, sesame seeds and perilla.

Notes & substitutions

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