Ground Beef Bulgogi Spaghetti

Steps

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1. 1
   In a mixing bowl, combine the ground beef with soy sauce, oyster sauce, sugar, mirin, black pepper, and toasted sesame oil, then mix well to marinate.
   ▶ ≈1:19
2. 2
   Smash and finely mince the garlic. Thinly slice the green onions, separating the white parts (to be used in the marinade) from the green parts (to be used as garnish).
   ▶ ≈1:45
3. 3
   Add the minced garlic and white parts of the green onions to the marinated beef, then mix again thoroughly so the aromatics soak in.
   ▶ ≈2:17
4. 4
   Bring a pot of water to a boil and cook the spaghetti until al dente. No need to salt the water — the marinated beef will season the noodles later.
   ▶ ≈2:30
5. 5
   Heat oil in a large pan over medium-high heat. Add the beef, spread it out, and sear for about 2 minutes until golden on the bottom — or start at a lower heat and slowly render the fat if preferred.
   ▶ ≈2:50
6. 6
   Flip and break up the beef, then stir-fry for another 4–5 minutes, letting the liquid evaporate to achieve a nice caramelization and deep umami flavor.
   ▶ ≈3:32
7. 7
   Once the beef is cooked through, add the unsalted butter and stir until melted. Pour in about 1/2 cup of pasta water, scraping up the browned bits, and let it simmer for about 1 minute.
   ▶ ≈4:13
8. 8
   Add the cooked spaghetti and Parmigiano Reggiano cheese, tossing for about 2 minutes until the noodles are well coated with the sauce. Add up to 1/4 cup more pasta water if you like it creamier.
   ▶ ≈4:27
9. 9
   Plate the noodles and pour over any remaining sauce from the pan. Finish with the green onion tops, optional microgreens or salad mix, and freshly grated Parmigiano Reggiano.
   ▶ ≈4:53