Park Joon-woo's Carbonara Ma La Pasta
A fusion pasta with addictive flavor, featuring grilled beef chuck flap steak glazed with yuzu pepper sauce, served on a sauce made by combining store-bought carbonara and ma la sauce.
Ingredients needed 1 servings
Recipe
Cooking tips
- When using pre-cooked or boiled pasta, avoid adding water—just fry it in oil to achieve a crispy, crunchy texture like stir-fried noodles.
- The bright acidity of yuzu pepper sauce balances the richness of cream and the oily heat of ma la sauce, so it’s essential to coat the meat with the sauce while grilling.
- cilantro enhances the connection between the aromatic spices of ma la sauce and the savory depth of the meat, so use it generously for best results.
Recommended for
- Those who want to quickly create restaurant-quality fusion dishes by combining store-bought products.
- People who enjoy the combination of creamy richness and intense spicy-numbing flavors.
- Individuals seeking a special, elevated late-night snack or beer pairing that can be enjoyed at home.
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