Rich Beef Brisket Soy Sauce Pasta
Rich Beef Brisket Soy Sauce Pasta
How to Make Super Simple Beef Brisket Soy Sauce Pasta
When you crave a quick yet impressive meal on a busy day, try this ‘Beef Brisket Soy Sauce Pasta’ – a delightful fusion of savory beef brisket and umami-rich soy sauce! Don’t worry if you don’t have brisket; thinly sliced pork belly works wonderfully too. If you’re tired of cream or tomato-based pastas, this recipe offers a simple way to create a special dish at home. You can also check out the video for detailed instructions!
Main Ingredients- 250g beef brisket (or thinly sliced pork belly)
- 2 servings spaghetti (approx. 200g)
- 1 handful garlic (about 10-15 cloves)
- 1/2 onion (thinly sliced)
- 3-4 shiitake mushrooms (sliced)
- 1/2 pack enoki mushrooms
- 1 cheongyang chili pepper (optional, for a spicy kick)
Sauce & Seasoning- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 tsp sugar
- 1 tsp gochugaru (Korean chili flakes)
- A pinch of black pepper
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 tsp sugar
- 1 tsp gochugaru (Korean chili flakes)
- A pinch of black pepper
Cooking Instructions
Step 1
Before you begin cooking, wash and prepare all your vegetables. Thinly slice the onion, slice the shiitake mushrooms, and separate the enoki mushrooms by trimming the base. Finely chop the cheongyang chili pepper if using. At the same time, bring a large pot of water to a boil for the pasta. Starting the water early allows you to multitask and save time.
Step 2
Once the water is at a rolling boil, add a pinch of salt and the spaghetti. Cook the pasta for about 8 minutes, or 1 minute less than the package instructions, to achieve an ‘al dente’ texture. While the pasta cooks, you’ll have approximately 8 minutes to stir-fry the beef brisket and develop its flavor. Time the addition of the pasta to the boiling water carefully.
Step 3
While the pasta is boiling, heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden. Once the garlic is aromatic, add all the prepared vegetables except the enoki mushrooms (onion, shiitake mushrooms, cheongyang chili). Stir-fry over high heat for a short time to maintain a crisp texture. Avoid overcooking the vegetables until they become too soft.
Step 4
Once the vegetables are partially cooked, pour in the prepared soy sauce mixture (2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp mirin) and stir-fry everything together. Cooking over high heat helps the sauce coat the ingredients evenly and enhances the umami flavor.
Step 5
When the sauce begins to simmer with the ingredients, add the beef brisket and stir-fry quickly until it’s just cooked through. Beef brisket cooks very fast, so avoid overcooking it, which can make it tough. Cook just until the color changes.
Step 6
Now it’s time to add sweetness and a hint of pepper. Stir in 1 teaspoon of sugar to balance the flavors, and add a pinch of black pepper for extra aroma. Adjust the amount of pepper to your liking.
Step 7
Add the perfectly cooked spaghetti and the enoki mushrooms to the pan. Stir-fry again to combine all the ingredients. As you stir-fry, ladle in about 2-3 cups of the pasta cooking water (pasta water) intermittently. This helps to adjust the consistency of the sauce and ensures it clings beautifully to the pasta, creating a glossy finish.
Step 8
Finally, stir in 1 teaspoon of gochugaru (Korean chili flakes) to add a touch of spicy complexity, which will further enrich the pasta’s flavor. Be careful not to add too much gochugaru, as it can burn.
Step 9
And there you have it – a delicious Beef Brisket Soy Sauce Pasta is ready! Serve immediately while warm. For an extra touch, you can sprinkle some Parmesan cheese on top. Enjoy! ^^
