Savory Soy-Marinated Pork Pasta from Leftovers
Easy and Delicious Pasta Recipe Using Leftover Soy-Marinated Pork (Jeyuk Bokkeum)
I recently made some soy-marinated spicy pork stir-fry (Jeyuk Bokkeum) and had a little bit leftover. I decided to get creative and turn it into a pasta dish! It’s funny how things change, right? Back in the day, we’d always stir-fry rice with leftovers, but now pasta is a popular choice. Even if you don’t have Jeyuk Bokkeum specifically, any soy-sauce-based stir-fried meat like bulgogi (beef) or pork bulgogi will work beautifully. If you have any leftover marinated meat, give this recipe a try – it’s truly delicious!
Ingredients
- Leftover soy-marinated pork (Jeyuk Bokkeum) or bulgogi, about 1 serving
- Pasta noodles, 200g
- Garlic cloves, 8
- Dried red chili flakes (peperoncino), to taste
- Grana Padano cheese or Parmesan cheese, grated, to taste
- Freshly ground black pepper, to taste
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add a generous pinch of salt and then add the 200g of pasta noodles. Cook according to package directions, but aim for al dente – about 1 minute less than the suggested time. Reserve about 1 cup of the starchy pasta water before draining; this liquid gold is essential for creating a silky sauce.
Step 2
While the pasta is cooking, thinly slice the 8 cloves of fresh garlic. Slicing the garlic allows its aromatic oils to infuse the pasta beautifully.
Step 3
In a large skillet or wok, heat a generous amount of olive oil over low heat. Add the sliced garlic and cook gently, stirring occasionally, until it turns a fragrant golden brown. Be careful not to burn the garlic, as this will make it bitter.
Step 4
Once the garlic is golden, add only the solid pieces of your leftover soy-marinated pork or bulgogi to the skillet. Increase the heat to medium and stir-fry for 1-2 minutes, allowing the meat to heat through and mingle with the garlic-infused oil. This step helps to meld the flavors.
Step 5
Drain the al dente pasta and add it directly to the skillet with the meat and garlic. Pour in about half of the reserved pasta water. Toss everything together vigorously, allowing the starch from the pasta water to help the sauce coat the noodles.
Step 6
Add some of the leftover sauce from your Jeyuk Bokkeum or bulgogi to the pan. Taste and adjust the seasoning as needed, adding a touch more soy sauce or a pinch of sugar if necessary, based on the original meat’s seasoning and the amount of leftover sauce. It’s important to balance the flavors carefully.
Step 7
If the sauce seems too thick, gradually add more of the reserved pasta water, a little at a time, until you reach your desired consistency. The pasta water will help emulsify the sauce, making it smooth and glossy.
Step 8
Once the sauce has reached the perfect consistency, add a pinch of dried red chili flakes (peperoncino) for a touch of heat. Adjust the amount to your preference.
Step 9
Turn off the heat. Sprinkle a generous amount of grated Grana Padano or Parmesan cheese over the pasta. The residual heat will melt the cheese, adding a wonderful creamy richness and nutty flavor.
Step 10
Finish with a good grind of fresh black pepper and give everything a final toss to combine. Your delicious soy-marinated pork pasta is ready to serve! Enjoy this creative and flavorful meal.
