Korean-Style Brisket Pasta with Mushroom Sauce

Korean-Style Brisket Pasta with Mushroom Sauce
Chef Brainy
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.


  • 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)


  1. Preheat your oven to 300°F (150°C).
  2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, ginger, and garlic. Add the sliced brisket and toss to coat.
  3. 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.
  4. 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.
  5. In a food processor, pulse the cooked brisket and mushrooms until coarsely chopped.
  6. Cook the pasta according to package instructions. Drain and set aside.
  7. In a large saucepan, combine the pasta, chopped brisket and mushroom mixture, and 1 tablespoon of vegetable oil. Toss to combine.
  8. Season with salt and pepper to taste. Garnish with chopped green onions, if desired.

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