prep time1 hour
cook time20 minutes
serves4 pax
Ingredients
| 500 g | San Remo Spaghetti |
|---|---|
| 1 | Small yellow onion, roughly chopped |
| 1/4 cup | Water + ½ tsp cornflour |
| 2 tbsp | Cooking oil |
For beef bulgogi
| 400 g | Beef tenderloin, sliced |
|---|---|
| 4 tbsp | Pineapple cubes |
| 2 cloves | Garlic |
| 2 tbsp | Soy sauce |
| 1 tbsp | Castor sugar |
| 1 tbsp | Honey |
| 1/2 tbsp | Sesame oil |
| 1 tbsp | Cooking oil |
| 2 tbsp | Water |
For garnishing
| 4 tbsp | Kimchi, sliced |
|---|---|
| 1/2 tbsp | Sesame seeds, toasted |
| A handful of lettuce, shredded |
Method
- Cook San Remo Spaghetti according to the packet instructions.
- For beef bulgogi, blend all the ingredients except beef become a smooth paste. Marinate beef for 1 hour.
- Heat up cooking oil in a frying pan, sauté chopped onions until fragrant. Add in beef slices and cornflour mixture. Stir fry until beef is cooked and sauce is thickened.
- Place the beef bulgogi over the San Remo Spaghetti. Garnish with lettuce, kimchi and sesame seeds. Serve warm.
