Pork Belly Soy Pasta ‘Gangbulpa’ – A Flavorful Home-Cooked Delight
Easy and Delicious Pork Belly Soy Pasta ‘Gangbulpa’ Recipe
Introducing ‘Gangbulpa’, a special soy pasta that rivals restaurant quality, perfect for making at home. We’ve used thinly sliced pork belly for an extra layer of flavor, but you can also substitute it with thinly sliced beef for bulgogi to create a different, equally delicious version of ‘Gangbulpa’. This recipe uses simple ingredients and is easy for anyone to follow. Give it a try!
Main Ingredients- 2 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 150g thinly sliced pork belly (samgyeopsal)
- 100g pasta (spaghetti, linguine, etc.)
- 1 egg yolk
- 3 Tbsp olive oil
Sauce & Seasonings- 3 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp sugar
- Pinch of salt
- Pinch of black pepper
- 3 dried red chili peppers (peperoncino), optional
- A little grated Parmesan cheese
- A little dried parsley
- 3 Tbsp soy sauce
- 2 Tbsp mirin (or cooking wine)
- 1 Tbsp sugar
- Pinch of salt
- Pinch of black pepper
- 3 dried red chili peppers (peperoncino), optional
- A little grated Parmesan cheese
- A little dried parsley
Cooking Instructions
Step 1
First, heat 3 tablespoons of olive oil in a pan over medium-low heat. Add 1 tablespoon of chopped green onion and 2 tablespoons of minced garlic. Sauté until fragrant, being careful not to burn the garlic. Lowering the heat prevents the garlic from burning.
Step 2
Once the garlic is golden brown and aromatic, add the thinly sliced pork belly. Cook until the pork belly turns opaque and is cooked through. While this recipe uses pork belly, thinly sliced pork neck or beef for bulgogi are also excellent alternatives.
Step 3
While the pork is cooking, start boiling your pasta. Add 100g of pasta to a pot of boiling water and cook for approximately 7-8 minutes. Cooking time may vary depending on the type of pasta: fresh pasta usually takes 3-4 minutes, thin pasta like angel hair or capellini takes 6-7 minutes, and thicker pasta like spaghetti takes 8-9 minutes. Remember to reserve some of the pasta cooking water before draining!
Step 4
Once the pork has lost its pink color, it’s time to season it. Add 3 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sugar to the pan with the pork. Stir well to ensure the sauce coats the meat evenly, creating a delicious soy-based sauce.
Step 5
Drain the pasta, having cooked it slightly under the recommended time (around 7-8 minutes), and add it directly to the pan with the pork and sauce. Make sure you have reserved some of the starchy pasta water.
Step 6
The olive oil and pork mixture can sometimes separate from the pasta, making the sauce feel oily. This is where the reserved pasta water becomes essential. The starch in the water helps to emulsify the oil, creating a smooth, rich sauce that coats the pasta beautifully. Gradually add the pasta water while tossing the pasta vigorously to combine.
Step 7
As you toss, the sauce will thicken and cling to the pasta. The pasta will also finish cooking in the pan with the sauce, so don’t worry about over or undercooking it. Now, add 3 dried red chili peppers (peperoncino), broken into pieces for a gentle heat. Be cautious when eating, as the chili pieces can be quite spicy if you bite into them directly. Mixing everything together ensures the flavors meld perfectly.
Step 8
Finally, plate the pasta attractively. Gently place a raw egg yolk on top, then sprinkle generously with grated Parmesan cheese and dried parsley (or basil). Your delicious ‘Gangbulpa’ soy pasta is ready to be enjoyed! Savor the rich flavors.
