Name: Gochujang Ragu Pappardelle with Crispy Beef and Pickled Vegetable Gremolata
Prep time: 47 min
Cook time: 48 min
Total time: 95 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound beef chuck (cut into 1-inch cubes for ragu, plus 6 ounces sliced thin for crisping); 12 ounces pappardelle pasta (or fettuccine); 3 large tomatoes (diced); 3 tablespoons gochujang (Korean red chili paste); 2 tablespoons tomato paste; 1 cup pickled vegetables (drained, finely chopped - use radish, green beans, and any available pickled vegetables); 1 medium radish (julienned fresh, for garnish); 1 cup fresh green beans (trimmed and cut into 2-inch pieces); 4 cloves garlic (minced); 1 medium onion (diced); 3 tablespoons olive oil (divided: 2 for ragu, 1 for crisping beef); 1/2 cup beef or chicken stock; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons fresh parsley (chopped, for gremolata); 1 tablespoon fresh basil (chopped, for gremolata); Zest of 1 lemon (for gremolata); Salt to taste

Gochujang Ragu Pappardelle with Crispy Beef and Pickled Vegetable Gremolata

A bold Italian-Korean fusion dish featuring wide ribbon pasta coated in a spicy gochujang-tomato ragu infused with umami-rich beef, topped with crispy beef strips and a refreshing pickled vegetable gremolata. This innovative dish marries the comfort of Italian pasta traditions with the bold, fermented flavors of Korean cuisine.

95 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour5/10

Umami8/10

Spicy5/10

🥄 Texture

The dish balances silky, ribbon-like pappardelle coated in a rich, slightly thick ragu with melt-in-your-mouth braised beef. Crispy pan-fried beef strips and crunchy pickled gremolata (plus fresh julienned radish and tender-crisp green beans) add bright, contrasting crunches.

👃 Aroma

Pronounced savory aroma of braised beef, caramelized tomato and gochujang with warm garlic and onion notes. Finishing scents of toasted sesame, citrus zest and fresh herbs give a bright, herbaceous lift.

🍷 Pairs Well With

A slightly off-dry Riesling or a crisp, cold lager; alternatively a medium-bodied fruity red like a Grenache/Sangiovese works well to match the umami and spice.

🥗 Side Dishes

Light sesame-cucumber salad, steamed or sautéed Asian greens (bok choy or gai lan), or a small selection of banchan like kimchi and pickled vegetables to echo the gremolata; crusty bread is optional for soaking up the ragu.

Ingredients(22 items)

11 pound beef chuck (cut into 1-inch cubes for ragu, plus 6 ounces sliced thin for crisping)

212 ounces pappardelle pasta (or fettuccine)

33 large tomatoes (diced)

43 tablespoons gochujang (Korean red chili paste)

52 tablespoons tomato paste

61 cup pickled vegetables (drained, finely chopped - use radish, green beans, and any available pickled vegetables)

71 medium radish (julienned fresh, for garnish)

81 cup fresh green beans (trimmed and cut into 2-inch pieces)

94 cloves garlic (minced)

101 medium onion (diced)

113 tablespoons olive oil (divided: 2 for ragu, 1 for crisping beef)

121/2 cup beef or chicken stock

132 tablespoons soy sauce

141 tablespoon rice vinegar

151 teaspoon sesame oil

161 teaspoon sugar

171/2 teaspoon black pepper

181/4 teaspoon red pepper flakes

192 tablespoons fresh parsley (chopped, for gremolata)

201 tablespoon fresh basil (chopped, for gremolata)

21Zest of 1 lemon (for gremolata)

22Salt to taste

Instructions

Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Season the 1-pound beef cubes with salt and pepper, then brown them in batches for 3-4 minutes per side until golden. Remove and set aside.

In the same pot, add diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Stir in gochujang paste and tomato paste, cooking for 2 minutes to caramelize and deepen the flavors.

Add diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Cook for 3 minutes.

Return the browned beef to the pot and add beef stock and soy sauce. Bring to a simmer, then reduce heat to low. Cover partially and simmer for 45-50 minutes until beef is very tender, stirring occasionally.

While the ragu simmers, prepare the crispy beef: Pat the 6 ounces of thinly sliced beef dry with paper towels. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Fry the beef slices in a single layer for 2-3 minutes per side until crispy and browned. Transfer to a paper towel-lined plate and season with salt and pepper.

Blanch the fresh green beans in salted boiling water for 3-4 minutes until tender-crisp. Drain and set aside.

In a small bowl, combine rice vinegar, sesame oil, and sugar. Toss the blanched green beans with this mixture and set aside.

Prepare the gremolata by combining finely chopped pickled vegetables, chopped parsley, chopped basil, and lemon zest in a small bowl. Set aside.

When the ragu is nearly done, taste and adjust seasoning with salt, pepper, and red pepper flakes as needed. Stir in the sesame oil for a final umami boost.

Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Add the cooked pappardelle directly to the ragu pot, tossing gently to coat. Add 1/4 cup reserved pasta water and toss again, adding more pasta water as needed to achieve a silky sauce consistency.

Divide the pasta and ragu among serving bowls. Top each portion with crispy beef strips, sesoned green beans, fresh julienned radish, and a generous spoonful of pickled vegetable gremolata.

Drizzle with a touch of sesame oil and serve immediately while the crispy beef is still warm.