Creamy Buldak Steak Pasta

Experience the ultimate fusion of fiery heat and comfort with this creamy buldak steak pasta. Pre-soaked spaghetti is tossed in rendered bacon fat, coated in a cheese-infused cream sauce, and topped with perfectly seared steak.

Ingredients

• 4 slices bacon
• 2 small steaks
• 1 bunch green asparagus spears
• 200 g spaghetti (pre-soaked)
• 1/2 cup water
• 1/2 cup thick cheese and cream sauce
• 2-3 tbsp buldak spicy sauce
• to taste black pepper

Instructions

1. 1Render the bacon

   

   Place the bacon pieces into a wok over heat. Fry them steadily until the fat is rendered out and the bacon begins to brown, creating a flavorful base for the sauce.

   Tip: Rendering the fat slowly over medium heat ensures the best flavor extraction.
2. 2Sear the steaks

   

   Add the two steaks to the wok with the bacon. Sear each side for one minute to lock in the juices and develop a crust while cooking in the rendered fat.

   Tip: Keep the heat high to ensure a quick sear without overcooking the inside.
3. 3Sauté the asparagus

   

   Toss the fresh green asparagus spears into the wok with the steak and bacon. Pan-fry them briefly until they are tender-crisp and coated in the flavorful oils.

   Tip: Do not overcook the asparagus; it should retain its bright green color and a slight crunch.
4. 4Remove the meat and asparagus

   

   Once the steak and asparagus have finished cooking, use tongs to remove them from the wok. Set the meat and vegetables aside to prepare the pan for the noodles.

   Tip: Resting the meat briefly after removal helps keep it juicy.
5. 5Add the noodles

   

   Place the pre-soaked spaghetti directly into the wok with the bacon and remaining fat. Stir quickly to coat the noodles evenly in the fat and combine everything.

   Tip: Using pre-soaked noodles allows for a faster cooking process directly in the sauce pan.
6. 6Incorporate the cheese sauce

   

   Squeeze the thick cheese and cream sauce directly onto the spaghetti in the wok. Add a splash of water and stir continuously to create a smooth, creamy consistency as it simmers.

   Tip: Add water gradually to adjust the thickness of the sauce to your preference.
7. 7Add the fiery sauce

   

   Pour the spicy buldak sauce directly over the simmering spaghetti and bacon mixture. Stir thoroughly to ensure the fiery sauce evenly coats every strand of pasta, incorporating its intense heat into the creamy base.

   Tip: The cream and cheese help balance the heat, so adjust the amount of sauce based on your personal spice preference.
8. 8Mix into a creamy finish

   

   Continue stirring the spaghetti continuously in the pan to ensure the spicy sauce, cheese, and cream are perfectly emulsified. This technique creates a luxurious, glossy coating on the pasta that holds the spicy and savory flavors together.

   Tip: If the sauce looks too thick, add a small splash of water to reach the perfect creamy consistency.
9. 9Plate the pasta

   

   Carefully transfer the perfectly saucy spaghetti from the wok into shallow white serving bowls. Use tongs to twirl the pasta into a neat mound for an appetizing presentation.

   Tip: Wipe the rims of the bowls with a clean cloth after plating for a professional restaurant-style look.
10. 10Top with steak and asparagus

    

    Place the prepared, sliced steak and roasted asparagus spears neatly on top of the plated spaghetti. This adds a hearty, savory protein component and fresh crunch that perfectly complements the fiery pasta.

    Tip: Slice the steak against the grain to ensure every bite is tender and easy to eat.

Storage & Reheating

Burn It Off

Frequently Asked Questions