Korean Bulgogi and Linguine


Bulgogi is marinated and sautéed strips of tender beef. This version with spinach and carrots is perfect served with linguine.

Korean Bulgogi and Linguine

Minutes to Prep 20

Total Minutes 25

Serves 6

Difficulty 4


  • 3 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon packed brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 pound flank steak
  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 2 teaspoons vegetable oil
  • 2 cups fresh spinach leaves
  • 1 cup shredded carrots
  • 2 tablespoons sliced green onions
  • Toasted sesame seeds (optional)
  • Gochujang (Korean chili paste) (optional)


PLACE soy sauce, ginger, sugar, sesame oil and red pepper flakes in a small bowl. Whisk to dissolve sugar. Pour into a resealable bag; add meat. Seal and use your hands to distribute the marinade with the meat. Refrigerate for 1 hour or overnight.

PREPARE pasta according to package directions.

HEAT vegetable oil in a large skillet over medium-high heat. Remove meat from marinade; discard marinade. Add to skillet in a single layer; cook for 1 to 2 minutes. Turn over; cook for 1 to 2 minutes or until cooked through. Remove from heat.

ADD spinach and carrots to hot skillet; stir until vegetables are heated through. Add pasta; mix thoroughly to combine. Serve topped with green onions. Add toasted sesame seeds and gochujang.