Korean BBQ Beef Bowtie Pasta (Printable)

Caramelized beef in soy-garlic glaze tossed with farfalle, scallions, and sesame for bold, quick fusion comfort.

# Components:

→ Pasta & Beef

01 - 10 ounces farfalle (bowtie) pasta
02 - 14 ounces ground beef
03 - 2 cloves garlic, minced
04 - 1 tablespoon vegetable oil

→ Korean BBQ Sauce

05 - 3 tablespoons soy sauce
06 - 2 tablespoons brown sugar
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 1/2 teaspoon ground ginger
10 - 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 tablespoon toasted sesame seeds
13 - Chili flakes (optional)

# Method:

01 - Boil farfalle in a large pot of salted water until al dente. Drain thoroughly and set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant. Add ground beef and cook, breaking into crumbles, until fully browned.
03 - In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and ground ginger. Pour the sauce over the browned beef. Simmer for 2–3 minutes. For a thicker texture, stir in cornstarch slurry and cook until the glaze is glossy.
04 - Add the cooked farfalle to the skillet. Toss well to ensure the pasta is evenly coated with the beef and sauce.
05 - Garnish with sliced green onions, toasted sesame seeds, and chili flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • Quick to make and perfect for busy weeknights
  • Balanced savory sweet flavors inspired by Korean barbecue
  • Uses easy to find pantry staples and simple substitutions for dietary needs
  • Great for meal prep as it actually tastes better the next day
02 -
  • Perfect recipe for family style sharing
  • Naturally high in protein and satisfying
  • Adapts easily to gluten free and dairy free diets
03 -
  • Toast your own sesame seeds for the freshest crunch simply add to a dry pan and shake for three minutes over medium until fragrant
  • Always drain pasta just shy of al dente since it will finish cooking in the sauce for maximum texture
  • Let the beef caramelize on the skillet edges do not stir too much so you get irresistible crispy bits mixed in

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