Modu Recipes

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.

🙋 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

Ingredients needed 🛒1 servings

  • 1 serving store-bought pasta
  • 1 pack store-bought carbonara sauce
  • 1/2 pack store-bought ma la sauce
  • 150g beef beef chuck flap steak
  • 1 tablespoon yuzu pepper sauce
  • adequate amount of cilantro
  • 2 tablespoons cooking oil

Recipe 🍳

  1. Heat a pan and add cooking oil, then stir-fry the store-bought pasta without water, using only oil to achieve a slightly crisp texture on the surface. Remove and set aside once the outer layer develops a lightly fried feel.
  2. In another pan, combine 1 pack of store-bought carbonara sauce and half a pack of store-bought ma la sauce. Stir well until blended and bring to a boil to create the carbonara ma la base.
  3. While the sauce is boiling, grill the beef chuck flap steak on a heated pan until golden brown on both sides.
  4. Once the meat is partially cooked, drizzle the embedded yuzu pepper sauce over the surface and sear it thoroughly, coating the meat evenly.
  5. Add the previously fried pasta to the prepared carbonara ma la sauce and gently toss to ensure the sauce coats the noodles evenly.
  6. Transfer the pasta to a serving bowl, slice the grilled sirloin into bite-sized pieces, and place them on top as a topping.
  7. Garnish generously with clean, washed cilantro according to preference to finish.
  1. Fry the pasta in oil only to create a crispy, chewy texture.
  2. Mix carbonara sauce and ma la sauce, then toss the fried pasta lightly to coat.
  3. Grill the beef chuck flap steak and glaze it with yuzu pepper sauce before placing it on the pasta with cilantro as a garnish.

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.

Shop ingredients on Coupang(Ad)

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