Striker Chef's Wagyu Ragu Pasta

Name: Striker Chef's Wagyu Ragu Pasta
Cook time: 150 min
Total time: 150 min
Yield: 2 servings
Cuisine: Korean
Ingredients: wagyu shoulder (or chuck) 500g; jin ganjang 1/2 cup; sugar 4 tablespoons; water as needed; green onion 1 stalk; Cheongyang chili peppers 2; onion 1; carrot 1/2; celery 1 stalk; olive oil generous amount; canned whole tomatoes 1 can; sun-dried tomatoes a little; heavy cream 3 tablespoons; pasta noodles for 2 servings; scallions a little

Instead of ground meat, this high-end ragu pasta uses tender wagyu chunks shredded along the grain for a steak-like texture.

🙋 Recommended for

⭐ Those who want to make a luxurious high-end pasta that rivals restaurant quality
⭐ Those looking for a main dish for a special home party with guests

150 min Difficulty Normal Meat & mains

Main ingredients 🥩

wagyu shoulderjin ganjangsugarwatergreen onionCheongyang chili peppersonioncarrotceleryolive oilcanned whole tomatoessun-dried tomatoesheavy creampasta noodlesscallions

Tags 🏷️

Home Party Entertaining Gourmet

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

wagyu shoulder (or chuck) 500g
jin ganjang 1/2 cup
sugar 4 tablespoons
water as needed
green onion 1 stalk
Cheongyang chili peppers 2
onion 1
carrot 1/2
celery 1 stalk
olive oil generous amount
canned whole tomatoes 1 can
sun-dried tomatoes a little
heavy cream 3 tablespoons
pasta noodles for 2 servings
scallions a little

Recipe 🍳

Cut the wagyu meat into large chunks and sear them in a pan over high heat until golden brown like a steak.
Add jin ganjang, sugar, water, green onion, and Cheongyang chili peppers to the seared meat. Bring to a boil, then reduce to low heat and braise for 2 hours until tender.
While the meat is braising, finely chop the onion, carrot, green onion, and celery. Sauté them in a pan with enough olive oil until translucent.
Add canned whole tomatoes and sun-dried tomatoes to the sautéed vegetables and simmer over low heat for 30 minutes to create a deep-flavored tomato sauce.
After 2 hours, remove the fully cooked wagyu meat and shred it along the grain into large pieces or cut into bite-sized pieces.
Strain the soy broth used for cooking the meat through a sieve to remove the vegetables, then cook the pasta noodles in this broth for 5 minutes.
Add heavy cream and the shredded wagyu meat to the tomato sauce, then add the pasta cooked in the broth and cook together for 1 minute so the flavors meld.
Finally, add chopped scallions, lightly toss, and serve in a bowl topped generously with the meat.

Sear the wagyu meat, then simmer with soy sauce, Cheongyang chili peppers, and water for 2 hours before shredding.
Cook chopped vegetables with canned tomatoes and sun-dried tomatoes to make a deep tomato sauce.
Cook the pasta in the broth used for simmering the meat.
Combine the tomato sauce, wagyu meat, pasta, and heavy cream, sauté briefly, and top with scallions.

Cooking tips 💡

Cooking the pasta in the sweet and spicy soy broth used for simmering the wagyu is the key step that infuses the noodles with umami.
Braising the meat for about 2 hours gives it a perfect texture—tender enough to shred easily but with a satisfying bite.