Save This flavorful Korean BBQ Beef Bowtie Pasta brings together punchy soy-garlic glaze and hearty ground beef with tender farfalle, all topped with a crisp hit of green onions and sesame. It is the kind of weeknight dinner that comes together fast and makes the whole table happy.
I first made this on a day when I craved Korean BBQ but only had ground beef and some pasta on hand. Now my family asks for it every time we get together for a casual dinner.
Ingredients
- Farfalle pasta: brings a delightful texture and holds the sauce beautifully so use a good quality Italian brand for chew
- Ground beef: delivers richness and satisfying protein go for 80 percent lean for best flavor and tenderness
- Garlic: infuses the beef with aromatic depth fresh cloves are best so avoid the pre minced jars
- Vegetable oil: helps brown the beef evenly and prevents sticking use a neutral option like sunflower or canola
- Soy sauce: forms the classic umami base choose a naturally brewed version for smoother flavor
- Brown sugar: balances out the soy and gives that signature BBQ sweetness dark or light brown sugar both work
- Rice vinegar: brings brightness and keeps things from tasting heavy stick to unseasoned rice vinegar
- Sesame oil: delivers toasted depth and makes the dish unmistakably Korean only a splash is needed
- Ground ginger: offers gentle heat use pre ground for ease but fresh will give a sharper punch if you love ginger
- Cornstarch mixed with water: thickens the sauce into a luscious glaze add if you want that shiny restaurant finish
- Green onions: cut fresh right before serving for crispness they bring pop and color
- Toasted sesame seeds: make every bite nutty and aromatic toast your own for maximum flavor
- Chili flakes: optional yet essential if you love a little heat use gochugaru if you want it truly Korean
Instructions
- Cook the Pasta:
- Boil farfalle in a large pot of salted water until it is just al dente tasting a minute early to check. Drain well and set aside so it does not overcook.
- Brown the Beef:
- Heat vegetable oil in a roomy skillet over medium high heat. Add minced garlic and stir one minute until fragrant then tumble in ground beef and break it up with a spatula letting it brown without stirring too much at first. Cook for six to eight minutes until no pink remains and the beef gets a little crispy on the edges.
- Make the Sauce:
- In a mixing bowl whisk together soy sauce brown sugar rice vinegar sesame oil and ground ginger until dissolved. Pour sauce over beef and stir to coat letting it simmer for two to three minutes so the beef soaks up flavor. If you prefer a stickier glaze mix one teaspoon cornstarch with two tablespoons cold water then stir that in and simmer until glossy.
- Combine with Pasta:
- Add the drained pasta straight into the skillet with beef and sauce tossing and folding until every piece is evenly coated. Let it heat through for a couple minutes so the pasta absorbs some of the juices.
- Serve:
- Scoop into bowls and shower with sliced green onions toasted sesame seeds and a generous pinch of chili flakes if using. Enjoy hot
Save I have a soft spot for toasted sesame seeds here. Sprinkling them fresh at the end makes every bite toastier and brings out the best in the sweet savory glaze. One time my daughter helped sprinkle them and insisted on extra that night it was the crunchiest most memorable batch yet.
Storage Tips
Leftovers keep well in the fridge for up to three days. Reheat in a skillet with a splash of water to keep the pasta moist. For packed lunches, let cool before sealing so the leftovers stay fresh and not soggy.
Ingredient Substitutions
If you are out of ground beef, both ground turkey and plant based crumbles work well. Gluten free pasta and tamari make this safe for sensitive diets. Swap in a dash of maple syrup if you have no brown sugar.
Serving Suggestions
Pair it with flash sautéed greens or a quick cucumber salad for contrast. It also holds up well for potlucks as a main or served in smaller ramekins as a side to grilled meats.
Cultural and Historical Context
Korean fusion cooking often blends the caramelized sweet soy glaze of Korean barbecue with western favorites. Bowtie pasta offers a playful twist while keeping the spirit of comfort food alive. Families in Seoul and Los Angeles alike have created their own takes on hybrid dishes like this one for decades.
Seasonal Adaptations
Add blanched snap peas or asparagus in spring for freshness
Fold in roasted squash for fall coziness
In summer, top with raw cherry tomatoes for a juicy burst
Success Stories
Many readers have shared that this became a top hit in their weeknight dinner rotation. One family uses the sauce over rice when they run out of pasta. Another friend topped it with kimchi for an extra punch and never looked back.
Freezer Meal Conversion
Prepare up to the sauce and beef step, cool, and freeze in an airtight bag or container. Thaw overnight and toss with just boiled pasta for a super fast meal. The sauce even thickens more as it sits so leftovers can be tastier.
Save Try this once and you will want it on your regular dinner rotation. The flavor only deepens as it sits so make a double batch for leftovers.
Recipe FAQ
- → How can I thicken the BBQ sauce?
Stir in a cornstarch-water slurry after simmering the sauce. Cook briefly until it turns glossy and thickens.
- → What pasta alternatives work best?
Penne, fusilli, or rotini can replace bowtie pasta. Choose shapes that hold sauce well for best results.
- → Can I make this dish gluten-free?
Yes, use gluten-free pasta and substitute tamari for soy sauce to suit gluten-free needs.
- → What protein substitutions are possible?
Ground turkey, chicken, or plant-based crumbles work well for lighter or vegetarian options.
- → How should leftovers be stored?
Store cooled leftovers in an airtight container in the fridge. Flavors intensify after a day and reheat well.