Korean-Style Brisket Pasta with Mushroom Sauce
What Started it all:
Brisket, Mushroom, pasta, food processor
Are you ready to spice up your pasta game with a Korean-inspired twist? This quick and easy recipe combines the tender flavors of brisket with the earthiness of mushrooms, all wrapped up in a delicious pasta dish.
Ingredients
- 1 (2-3 pound) beef brisket, sliced into thin strips
- 2 cups mixed mushrooms (button, cremini, shiitake), sliced
- 1 cup pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic, minced
- 1/4 cup vegetable oil
- Salt and pepper to taste
- Fresh green onions, chopped (optional)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Add the sliced brisket and toss to coat.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the brisket and cook for 3-4 minutes per side, or until browned and cooked through. Transfer to a baking dish.
- In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add the cooked brisket to the skillet and stir to combine.
- In a food processor, pulse the cooked brisket and mushrooms until coarsely chopped.
- Cook the pasta according to package instructions. Drain and set aside.
- In a large saucepan, combine the pasta, chopped brisket and mushroom mixture, and 1 tablespoon of vegetable oil. Toss to combine.
- Season with salt and pepper to taste. Garnish with chopped green onions, if desired.
This Korean-Style Brisket Pasta with Mushroom Sauce is a flavorful and satisfying twist on traditional pasta dishes. The tender brisket and earthy mushrooms combine for a delicious and easy meal that's sure to become a new favorite!