Creamy One-Pot Bulgogi Pasta (dairy-free)

I adore – Creamy One-Pot Bulgogi Pasta (dairy-free). It’s a delicious creation with a creamy sauce and the best part? It’s completely dairy-free! Cooked in just one pot, it’s not only scrumptious but also makes cleanup a breeze.

Why you’ll love Creamy One-Pot Bulgogi Pasta

My Creamy One-Pot Bulgogi Pasta is just another twist on one of my earlier recipes (check out my one-pot Creamy Wasian Chicken Pasta recipe here!). Instead of a spicy chicken marinade, though, this recipe uses bulgogi-marinated ground beef to create the base for this super simple dish. Dairy-free, one-pot pasta has made its way to our weekly weeknight dinner rotation because they’re so delicious and simple to make! Plus, clean-up is a cinch! 

My husband says this dish tastes like a scratch-made version of Hamburger Helper. Blending the umami bulgogi marinade with the creaminess of the tofu creates an almost stroganoff-like flavor with each bite. Use any shaped pasta you’d like for this dish; I used Gemelli but penne, macaroni, and rotini would work just as well! I hope you enjoy it!

How To Make Creamy One-Pot Bulgogi Pasta

Bulgogi Pasta Ingredients:

  • 300g pasta of your choice
  • 1 lb (450g) beef, thinly sliced for bulgogi
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • Green onions and sesame seeds for garnish

Bulgogi Pasta Instructions:

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. In a large pan or wok, heat vegetable oil over medium-high heat. Add thinly sliced beef and cook until browned.
  3. Add sliced onions, bell pepper, and minced garlic to the pan. Cook until the vegetables are tender.
  4. In a small bowl, mix soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, and black pepper. Pour the sauce over the beef and vegetables, stirring to coat evenly.
  5. Add the cooked pasta to the pan, tossing everything together until well combined.
  6. Cook for an additional 2-3 minutes, allowing the flavors to meld.
  7. Garnish with sliced green onions and sesame seeds.
  8. Serve immediately, and enjoy your Creamy One-Pot Bulgogi Pasta!

Notes:

  • Feel free to customize the dish with additional vegetables or protein choices.
  • Adjust the level of spiciness by adding red pepper flakes or sriracha to suit your taste.
  • For a vegetarian version, substitute tofu or your favorite meat alternative for the beef.

FAQ

Can I use a different type of pasta for this One-Pot Bulgogi Pasta recipe?

  • Yes, feel free to use any type of pasta you prefer or have on hand. Suggestions include spaghetti, fettuccine, or even rice noodles for a gluten-free option.

What can I substitute for beef in this One-Pot Bulgogi Pasta recipe?

  • You can substitute the beef with chicken, pork, or tofu for a vegetarian option. Adjust the cooking time accordingly based on the protein you choose.

Is there a substitute for soy sauce for a gluten-free version of One-Pot Bulgogi Pasta?

  • Yes, you can use tamari or coconut aminos as a gluten-free alternative to soy sauce.

Can I make this One-Pot Bulgogi Pasta recipe ahead of time?

  • While this dish is best served fresh, you can prepare the components ahead of time and assemble them when ready to serve. Keep the pasta and bulgogi mixture separate until you’re ready to combine and reheat.

How can I adjust the spiciness of this One-Pot Bulgogi Pasta dish?

  • If you prefer a spicier flavor, you can add red pepper flakes or sriracha sauce to the bulgogi sauce mixture. Adjust the amount according to your taste preferences.

Can I customize the vegetables in this One-Pot Bulgogi Pasta recipe?

  • Absolutely! Feel free to add or substitute vegetables such as mushrooms, broccoli, carrots, or spinach to suit your taste and preference. Just ensure they are thinly sliced or chopped for quick cooking.

Creamy One-Pot Bulgogi Pasta (dairy-free)

Recipe by Wasian CookeryCourse: Main CourseCuisine: Korean FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

450

kcal
Total time

30

minutes

Creamy One-Pot Bulgogi Pasta is a delightful fusion dish that brings together the rich flavors of Bulgogi with the creamy goodness of a pasta dish, all without the need for dairy.

Ingredients

  • 300g pasta of your choice

  • 1 lb (450g) beef, thinly sliced for bulgogi

  • 1 onion, thinly sliced

  • 1 bell pepper, thinly sliced

  • 2 cloves garlic, minced

  • 1/4 cup soy sauce (or tamari for a gluten-free option)

  • 2 tablespoons sesame oil

  • 2 tablespoons brown sugar

  • 1 tablespoon rice vinegar

  • 1 tablespoon vegetable oil

  • 1 teaspoon grated ginger

  • 1/2 teaspoon black pepper

  • Green onions and sesame seeds for garnish

Directions

  • Cook the pasta according to package instructions. Drain and set aside.
  • In a large pan or wok, heat vegetable oil over medium-high heat. Add thinly sliced beef and cook until browned.
  • Add sliced onions, bell pepper, and minced garlic to the pan. Cook until the vegetables are tender.
  • In a small bowl, mix soy sauce, sesame oil, brown sugar, rice vinegar, grated ginger, and black pepper. Pour the sauce over the beef and vegetables, stirring to coat evenly.
  • Add the cooked pasta to the pan, tossing everything together until well combined.
  • Cook for an additional 2-3 minutes, allowing the flavors to meld.
  • Garnish with sliced green onions and sesame seeds.
  • Serve immediately, and enjoy your Creamy One-Pot Bulgogi Pasta!

Notes

  • Feel free to customize the dish with additional vegetables or protein choices.
  • Adjust the level of spiciness by adding red pepper flakes or sriracha to suit your taste.
  • For a vegetarian version, substitute tofu or your favorite meat alternative for the beef.
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