Korean Bulgogi Bolognese, Pantry Vegan

Ingredients

• 300g (2 1/2 cups) all-purpose flour
• 180ml (3/4 cup) water, room temperature
• 5g (1 tsp) fine salt, for dough
• 20g (3 tbsp) all-purpose flour, for dusting
• •••See the full ingredient list and shop it in the app.

Method

1. 1Make the noodle dough: In a mixing bowl, combine 300g flour and 5g salt. Add 180ml water and stir until shaggy. Knead on a counter for 8 minutes until smooth. Cover and rest 20 minutes.
2. 2Prep aromatics: Finely chop the onions and mince the garlic.
3. 3Start the sauce: Heat 15ml neutral oil in a large skillet over medium heat. Add onions with a small pinch of salt and cook 12 to 15 minutes, stirring often, until deeply golden and sweet. Stir in garlic and cook 1 minute.
4. 4Build bulgogi-style base: Add soy sauce and brown sugar. Cook 1 minute to dissolve and glaze the onions.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.