Korean beef bulgogi meets pasta with a drop of garlic oil.

Bulgogi Noodles - Kanga kitchen

On the TV show Kang Kitchen: Season 3 (2019): Famous Korean comedian Kang Ho Dong and a team of celebrities open a pop-up restaurant in Gyeongju City, Korea. The theme of the restaurant becomes a bit Italian when they bring a huge pizza oven! This means more Italian and Korean fusion with the pizza, resulting in Bulgogi noodles! Known as Kang ho do Bulgogi Noodles (Kang ho do Bulgogi noodles for Bulgogi).

The famous chef Baek Jung Won comes to help Kang Ho Dong with his recipe and lets him rush through the kitchen so that the dishes are ready faster. Kang Bul Pa is very easy to make. There is no real recipe shared by the TV because the sauce is made in batch and contains some common ingredients to launch it, but there are many recipes online on Korean blogs and this change is simple, delicious and follows the steps of Kang Ho Dong made during the show!

Bulgogi Noodles - Kanga kitchen

Bulgogi Noodles - Kanga kitchen

How to

The pasta is a simple combination of Korean sweet and savory bulgoga, a simplified version of the traditional recipe to throw with a little (good) olive oil dipped in garlic and green onions. Use a good olive oil! It’s the basis of the sauce, and it’s going to play a role! Kang Ho Dong uses fresh spaghetti as noodles in the show, but I chose linguine because I generally prefer it. Whatever you decide, it has to be a good one!

and some pictures of the exhibition!

Bulgogi pasta - Kitchen Cooking garlic and green onions in oil
Bulgogi pasta - Kitchen Good looking
Bulgogi pasta - Kang's Kitchen Kang Ho Dong focused on the
Bulgogi Noodles - Kang's Kitchen
Bulgogi Noodles - Kang's Kitchen High Five for a delicious success!
Bulgogi Pasta - Kanga Cuisine Choc, because it is so delicious Wow.

Bulgogi Noodles - Kanga kitchen

Bulgogi Pasta – Kanga kitchen

In the popular Korean TV show Kang’s Kitchen, Korean beef bulgogi meets pasta and a drop of garlic oil.

Cooking time 5 minutes

Cooking time 20 minutes

Yeah, of course: Main course

Kitchen: Italian, Korean

Food: 1 serving

Jennifer | Chopsticks for Food and Flour


  • 100 g (4 ounces) dried linguine 1 portion of pasta
  • 80 g thin slices of beef fillet, sirloin at the top
  • 5 tablespoons of olive oil, that’s good quality!
  • 6 cloves of garlic, chopped or sliced
  • 1/2 cup chopped green onions
  • 3 dried red peppers, halved
  • chopped parmesan cheese, to taste


  • 2 ½ tablespoons soy sauce
  • 1 tablespoon sugar
  • The 1st century is quiet


  • Cook the meat. Iron the breast with a paper towel to remove redness from the raw meat.
  • Make some sauce. Mix the ingredients in a small bowl and put them back together again.
  • Cook the pasta. Boil a large pot of water and a drop of salt. After cooking, add the pasta from time to time and stir until al dente, about 2 minutes less than the instructions in the package.
  • Keep about 5 tablespoons of pasta and put it aside. Drain the pasta.
  • Meanwhile, put olive oil, garlic and chopped green onions in a medium-size saucepan. Turn the heating up on Wednesday. Fruit until garlic and green onions are lightly browned. Add dry chili pepper. Continue cooking for about 1 minute.
  • Add beef. Make sure the beef doesn’t stick together. Continue cooking until the meat is almost done, about 90%.
  • Pour the sauce into the pan. Stir. Add pasta. Keep stirring. Fill the spare water for the pasta. Keep stirring.
  • Put the noodles on the plate. There’s some grated parmesan cheese on it. Have fun!

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