Korean BBQ Beef Bowtie Pasta

This Korean BBQ beef bowtie pasta is my secret weapon for weeknights when I want max flavor with minimum fuss. You get all that sweet and savory punch of Korean barbecue sauce clinging to chewy pasta, crunchy scallions, and sesame. It is comfort and fun in a bowl and comes together in under thirty minutes.

I made this for a friend who swore she hated fusion foods and she begged for the recipe by the third bite. It is now a regular at our dinner table for picky and bold eaters alike.

Ingredients

• Farfalle pasta: Choose one with ruffled edges that grabs the glossy sauce well. Look for bronze die cut if possible for better texture.
• Ground beef: Pick one with a bit of fat for juicy flavor, about eighty to eighty five percent lean. Freshly ground is best if you can get it.
• Garlic: Freshly minced cloves bring all the aromatic backbone. Avoid jarred for this one.
• Vegetable oil: Use a neutral one so the sauce shines. A splash only to prevent sticking.
• Soy sauce: Go for a good naturally brewed soy for deeper savory flavor.
• Brown sugar: Adds the barbecue sweetness, packed tight for accuracy. Choose dark for richer notes if you like.
• Rice vinegar: Balances sweetness with acidity. Look for seasoned for even more flavor.
• Sesame oil: Toasted type only for nutty depth. Use sparingly for a finish rather than a base.
• Ground ginger: Dried is fine here. Opt for one with a fresh sharp scent.
• Cornstarch plus water: This is for those who want a sticky glossy sauce. Mix well to avoid lumps.
• Green onions: Thinly sliced for fresh crunch. Choose bright green firm stalks.
• Toasted sesame seeds: Adds nutty crunch. Toast your own for extra fragrance.
• Chili flakes: Optional for a hint of heat. Korean gochugaru makes it authentic but use what you have.

Instructions

Cook the Pasta:

Boil a generous pot of salted water and drop in your bowtie pasta. Stir now and then so it does not stick. Let it cook until just al dente with a bit of bite. Taste a piece to check. This usually takes about ten to twelve minutes. Drain well and set aside but keep a little pasta cooking water just in case you want to loosen the sauce later.

Brown the Beef:

Set a large skillet over medium high flame. Add the vegetable oil. When it shimmers add the minced garlic and cook until fragrant but not browned, about thirty seconds. Add your ground beef and sprinkle it in an even layer. Let it sit for a bit before stirring so it develops flavor and caramelization. Cook through breaking into bite sized crumbles with a spoon until browned and no pink remains. This step is key for a savory base.

Make the Sauce:

In a bowl whisk together the soy sauce, brown sugar, rice vinegar, sesame oil and ginger until well combined. Pour over the browned beef in the skillet. Stir to coat the meat. The mixture will bubble and become very aromatic. Simmer for two to three minutes. If you like a thicker clingier glaze whisk the cornstarch with water then pour it in. Stir nonstop for one minute until it turns shiny and slick.

Combine with Pasta:

Tip your drained pasta into the skillet with the beef sauce. Toss with tongs or a large spoon until every piece of pasta is glazed and the sauce is glossy and clings nicely. Use a splash of reserved pasta water if it looks too thick.

Serve:

Spoon into bowls and top with a shower of sliced green onions and toasted sesame seeds. Sprinkle with chili flakes if you want a little buzz of spice. Serve piping hot and enjoy how the flavors meld.

Save It

The brown sugar is absolutely the heart of this dish and I always sneak a taste of the beef as it caramelizes. My son loves swirling the bowties in the glossy sauce and it has become a favorite dinner during family movie night.

Storage Tips

Let any leftovers cool completely before stashing in an airtight container in the fridge. They will keep well for up to three days and the sauce deepens in flavor with time. If you want to reheat, add a splash of water and microwave gently, stirring halfway, or warm in a skillet over low heat.

Ingredient Substitutions

Feel free to swap in ground turkey, ground chicken, or even a vegan ground meat substitute if you want to make it lighter or plant based. For gluten free, go with rice based bow tie pasta and tamari or coconut aminos for the soy sauce. You can also use honey instead of brown sugar if that is what you have.

Serving Suggestions

Serve alongside a quick cucumber salad tossed with vinegar, sesame, and chili for cold crunch. It also pairs well with steamed bok choy or a handful of stir fried broccoli. If you want a crowd pleaser, double the recipe and serve buffet style so everyone can top theirs the way they like.

Cultural Context

This pasta is a playful nod to Korea’s classic bulgogi and japchae. Think of it as a shortcut weeknight version that brings the soulful flavors of soy garlic and sesame to your table with an Italian twist. Bowtie pasta’s cheerful shape brings a bit of fun while honoring the spirit of fusion.

Seasonal Adaptations

In spring, add a handful of fresh peas or snap peas for sweet pop. In summer, toss in quick charred corn for extra texture. In fall and winter add sautéed mushrooms or roasted squash for earthy depth.

Success Stories

One friend made this for a birthday party and the platter disappeared in minutes. She now doubles up every time because kids and adults alike scoop seconds. I recently sent leftovers in my husband’s lunch, and he said his coworkers begged for the recipe.

Freezer Meal Conversion

You can freeze the cooked beef and sauce mixture in flat freezer bags for up to two months. Defrost in the fridge then reheat and toss with freshly boiled pasta for an instant dinner. Pasta itself is best fresh as it can get soft if frozen.

Save It

The flavors in this pasta only get better as they meld. Make extra because leftovers will not last long in the fridge!

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute bowtie pasta with penne, fusilli, or spaghetti for a similar result.

→ How can I make this dish gluten-free?

Use gluten-free farfalle and tamari in place of regular soy sauce to keep the meal gluten-free.

→ What meats can be substituted for beef?

Ground turkey or plant-based meat alternatives also work well and provide a lighter option.

→ Are there suggested vegetables to add?

Bell peppers or broccoli can be sautéed and added for extra texture, color, and nutrition.

→ Does this meal work for meal prep?

Absolutely. Flavors deepen overnight, making it an excellent make-ahead option for lunches or dinners.