Recently I am using Spaghetti and other Italian long pasta for many Asian dishes. Why are they so widely available and inexpensive? The dry long pasta are easy to find wherever I shop. And they are really good! This is a Korean-inspired dish and it is fiery hot. It makes me sweat like hell, but I am loving it!


2 Servings


2 servings Spaghetti
200g Beef Steak(s) *thinly sliced OR cut into thin strips
1/2 Onion
1/4 Green Capsicum
150g Shimeji *OR other Asian Mushrooms
*Note: These vegetables can be other vegetables of your choice.
1-2 teaspoons Sesame Oil


1 clove Garlic *grated
1 tablespoon Sugar
1 tablespoon Gochujang (Korean Spicy Miso)
1 tablespoon Mirin
2 tablespoons Soy Sauce

  1. Cut off the bottom of Shimeji and tear into smaller pieces. Beef and all other vegetables need to be thinly sliced or cut into thin strips.
  2. Start cooking Spaghetti in boiling salted water according to the instruction.
  3. In a small bowl, combine all the sauce ingredients.
  4. Heat Oil in a frying pan over high heat, cook Beef first. (Use high heat from the start to the end.) When Beef changes colour, add vegetables and cook until they are cooked.
  5. Add the sauce and stir to combine. Then add the cooked Spaghetti and mix well, and it’s done.