Korean Beef Noodles. Asian-style noodles tossed with a sweet and spicy Korean-style Gochujang BBQ sauce, marinated steak, napa and red cabbage, spinach, topped with cucumber. Recipe courtesy of Food Network Kitchen. Korean Beef Zucchini Noodles - LOW CARB Korean beef bowls except with zoodles!
Sweet and savory Korean beef stew recipe.
Bulgogi Jeongol / Bulgogi Jungol is a Korean hot pot dish consisting of deliciously marinated bulgogi, soup stock, glass noodles and various vegetables.
The thick noodles with the savory beef and mushrooms makes such a hearty meal, there is almost no room for tea.
You can have Korean Beef Noodles using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Korean Beef Noodles
- Prepare 5 of large garlic cloves.
- It's 40 g of fresh root ginger.
- Prepare 1 of red chilli (large, 4 or 5 inches).
- Prepare of Oil for cooking.
- It's 1 of beef stock cube (red oxo).
- You need 2 tbsp of heaped of tomato puree.
- It's 0.5 tsp of marmite.
- Prepare 1.5 tbsp of rice vinegar.
- Prepare 4 tbsp of dark soy sauce.
- Prepare 1 tsp of heaped demerara sugar.
- Prepare 250 g of dried soba noodles or medium egg noodles.
- You need 400 g of sirloin steak.
- It's 600 g of mixed stir fry vegetables.
These noodles are so deeply satisfying, that they must be considered soul food. This Korean beef recipe takes no time to make and is incredibly flavorful! Can I mix this with noodles instead of rice? I suggest mixing the Korean beef with rice noodles.
Korean Beef Noodles step by step
- First, start the sauce; throw the fresh ginger, garlic and de-seeded chilli in to a mini chopper, blender or use a pestle and mortar to make a paste..
- Fry the paste for a minute or two before adding the stock cube, tomato puree and marmite. Add 300ml of cold water, bring to the boil and then simmer for 10 minutes..
- While the sauce is reducing, cut the steak in to thin strips and fry until nicely browned. Put on a plate to one side to rest..
- Cook the noodles according to the pack instructions. The noodles I use take 4-5 minutes in boiling water taken off the heat..
- Next cook the veg. Stir fry for a few minutes until suitably floppy but firm. I like to use 150g of beansprouts, 150g of sugar snap peas and a 300g bag of mixed stir fry veg with edemame beans and butternut squash..
- Finish the sauce once the ten minutes are up by adding the vinegar, soy and sugar. Stir in until the sugar is dissolved..
- Finally, mix the noodles, beef and sauce in to the veg and heat through for a couple of minutes more so that it's all combined nicely. Serve in a big bowl with chopsticks..
They serve beef bulgogi (thinly sliced Korean beef) over noodles, rice, and cabbage with these totally delicious sauces. Cupbop is one of my favorite food trucks and I've chased it all over the place. A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi. Note: All Asian ingredients can be found in Asian specialty markets or ordered. Remove from heat, garnish with sesame seeds and serve.
