fusion

Bulgogi Meatball Rigatoni with Gochujang Tomato Sauce

This simmered dish pairs rigatoni with gochujang, soy sauce and ground beef. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

40 g Carbohydrates

30 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g ground beef (90% lean) 290 kcal
75g rigatoni (dry) 90 kcal
200g crushed tomatoes 64 kcal
20g gochujang 41 kcal
15g panko breadcrumbs 59 kcal
30g scallions, thinly sliced 11 kcal
12g soy sauce 8 kcal
6g sesame oil 53 kcal
8g rice vinegar 1 kcal
6g garlic, minced 9 kcal
5g neutral oil 44 kcal
1g black pepper 3 kcal

Cooking instructions

ground beef (90% lean)panko breadcrumbsscallionssoy saucesesame oilgarlicblack pepper
Mix ground beef with panko, scallion, soy sauce, sesame oil, garlic, and black pepper. Form into 6-8 meatballs.
neutral oil
Heat a nonstick skillet over medium with 5 g neutral oil. Brown meatballs 6-8 minutes, turning, until cooked through; transfer to a plate.
crushed tomatoesgochujangrice vinegar
In the same pan, add crushed tomatoes, gochujang, and rice vinegar. Simmer 3 minutes, scraping browned bits.
rigatoni (dry)
Meanwhile, cook rigatoni in salted water until al dente; drain, reserving a splash of pasta water.
soy sauce
Toss pasta with sauce, adding a little pasta water if needed. Return meatballs to the pan to coat, then serve.