Chunjang Beef Ragu Tagliatelle
Chunjang beef ragu tagliatelle combines a slow-cooked ground beef ragu with Korean black bean paste and tomato passata, tossed through wide tagliatelle ribbons. Chunjang is a fermented black soybean paste that, when fried, releases a deep roasted umami that adds a flavor dimension absent from standard Italian ragus. Browning the ground beef hard over high heat before adding liquids develops a strong Maillard crust that intensifies the overall meatiness. The sauce then simmers on low heat until it reduces into a thick, glossy coating. Wide tagliatelle catches the dense ragu across its broad surface, ensuring each forkful carries both the tomato-chunjang depth and bits of seasoned beef.
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Instructions
- 1
Finely chop onion and garlic, and bring salted water to a boil for pasta.
- 2
Heat olive oil in a pan, sauté onion for 3 minutes, then add garlic until fragrant.
- 3
Add ground beef and brown over high heat, then stir in chunjang for 1 more minute.
- 4
Pour in red wine and reduce by half, then add passata and simmer for 20 minutes.
- 5
Cook tagliatelle 1 minute less than package directions. Reserve 1/2 cup pasta water.
- 6
Add pasta to the ragu with splashes of pasta water and toss for 1 minute.
- 7
Plate and finish with grated Parmigiano.
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