Bulgogi Beef Whole Grain Noodle Bowl

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Noodle bowls are popular grab and go choices or made to order and served hot. Whole grain spaghetti makes a fiber-rich base for a variety of meat and vegetables. Use sambal or any spicy chili paste, such as sriracha, to garnish.


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For grab-and-go: Cook the pasta for 1 minute less than the time indicated on the package. Drain and cool as directed.

Step 3

Puree the pear, shallots, garlic, and ginger until smooth. Blend in the gochujang, soy sauce, sugar, and rice wine. Rub the marinade on the skirt steak and refrigerate for at least 2 hours.

Step 4

To cook, remove the meat and pour the marinade into a pot. Bring it to a boil. Reduce by half. Set aside.
Heat the sesame oil in saute pans and sear the steaks. Set aside, then thinly sliced the steaks.

Step 5

Marinate the cucumbers with the rice wine vinegar just before using.

Step 6

For each serving: If making ahead, mix the pasta with the reduced marinade. Portion 1 1/8 cups pasta and sauce into each bowl. Top as directed below.

Step 7

If making to order, reheat 1 1/8 cups pasta in simmering water and drain. Add to a pan with 1 to 2 Tbsp reduced marinade and heat through. Twirl the pasta into a bowl.

Step 8

Top the pasta with 2 ounces beef, 2 Tbsp cucumber, 2 Tbsp carrots, 2 tsp sambal, 2 tsp green onions, and garnish with 1/4 tsp sesame seeds.


  • 3 lb. Barilla Whole Grain Thin Spaghetti
  • 3 Asian pears, cored
  • 18 shallots, peeled
  • 12 cloves garlic, peeled
  • 6 Tbsp minced ginger
  • 6 Tbsp gochujang
  • 1 1/2 cups soy sauce
  • 3/4 cup brown sugar
  • 6 Tbsp rice wine
  • 3 lb. skirt steak
  • 6 Tbsp sesame oil
  • 3 cups sliced cucumber
  • 1/4 cup seasoned rice vinegar
  • 3 cups shredded carrots
  • 1/2 cup sambal chili paste
  • 1/2 cup sliced green onions
  • 6 tsp sesame seeds
Chef Recommended Cuts
  • Whole Grain Linguine
  • Whole Grain Spaghetti
  • Whole Grain Thin Spagheti
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  • Upcycled Vegetarian “Meatloaf” with Penne and Sauce Aurora

  • Spring Campanelle with Greens and Pistachio Gremolata

  • Creole Crawfish Lasagna Benedict (GF)

  • “Carbonara” Orzo Pasta Salad with Spring Vegetables and Portobello Lardons

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container servubg

Amount Per Serving
Calories 410
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 37mg
Sodium 1232mg
Total Carbohydrate 56g
Dietary Fiber 8g
Sugars 11g
Protein 21g

Vitamin A 60%
Vitamin C 21%
Calcium 3%
Iron 17%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.