Korean Beef Bucatini
- 1.5 pounds of fresh spinach Bucatini (or regular Bucatini)
- 1./2 cup soy sauce
- 10 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 cup brown sugar
- 2 tbsp apple cider vinegar
- 12 oz. skirt steak, sliced 1/4 in. thick against the grain
- 2 onions, cut into 1/4 in. wedges
- Kosher salt
- 1 lb sliced shiitake mushrooms
- 2 cups shredded carrots
- 1 lb baby spinach
How to Make It
- Bring 6 quarts of salted water to a rolling boil. Boil bucatini for 4 minutes, using tongs to stir the pasta for 45 seconds (this will prevent it from sticking together). Reserve 1/3 cup of pasta water.
Combine the soy sauce, 1/4 cup of the sesame oil, garlic, brown sugar, and vinegar in a bowl.
Put the beef in another bowl and toss it with about a quarter of the soy sauce mixture.
Heat 2 tsp. of the sesame oil in a large nonstick skillet over high heat. Add the beef, onion, and 1 tsp of salt and stir fry for two minutes or until just cooked through; transfer to a bowl.
Rinse and wipe out the skillet; return to the heat and add two more tsp. of sesame oil. Once the skillet is hot, add the shiitake mushrooms and sliced carrots and stir fry for three minutes.
Ad the cooked bucatini and another quarter of soy sauce mixture. Stir fry for one minute; add the 1/3 cup of pasta water and finish cooking the bucatini until chewy-tender.
Wipe out the skillet again and return to heat; add the remaining sesame oil. Heat up the pan and add the spinach and remaining soy sauce mixture; cook for about one minute and add to the rest of the ingredients. Finish and serve!