Gochujang Beef Noodles

by flavorslutofficial
0 comment

These Korean inspired beef noodles have the perfect chew from thick pad thai style rice noodles and satisfy that salty spicy craving Korean food does so well! 

Gochujang Beef Noodles

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 8 hours
Total Time: 8 hours 35 minutes
Course: Main Course
Cuisine: American, Korean
Servings: 4
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Ingredients:
 
  • 1 lb thinly sliced steak
  • 1 pear (roughly chopped, core removed)
  • 1 head garlic cloves
  • 1 Tbsp ginger
  • 1 bunch green onion (trimmed of roots, roughly chopped)
  • 2 Tbsp gf soy sauce
  • 2 tsp sesame oil
  • ½ head green cabbage (cut bite sized)
  • 1 yellow onion (cut bite sized)
  • ¼ cup gochujang
  • 3 Tbsp gochugaru
  • ¾ cup clam juice (can sub chicken or veggie broth*)
  • 2 Tbsp rice vinegar
  • ¼ cup water
  • 16 oz flat rice noodles (I like Pad Thai rice noodles the best!)
  • green onion and sesame seed for garnish (*optional)
Instructions:
  • The Night Before Dinner:
  • In a blender or food processor combine the pear, soy sauce, green onion, garlic cloves, and 1 tsp sesame oil. Blend until a smooth paste forms. This is your marinade.
  • In a bowl add your sliced steak and pour over the marinade. Toss well to coat and place in the fridge over night.
  • Cut your cabbage and onion into bite sized pieces and place in the fridge.
  • When Ready To Cook:
  • Begin to bring a large pot of water to a boil.
  • In a large dry pan over medium-high heat add the beef with the marinade and cook until no pink remains. The beef and sesame oil produce enough fat so there's no need to add extra oil to the pan, but you totally could if you want!
  • When the beef has cooked remove it from the pan and set aside.
  • To the pan add the cabbage, onion, ¼ cup clam juice and ¼ cup water. Cook stirring occasionally until the cabbage and onion have begun to soften but are still crisp and have started to brown around the edges. They should reduce in volume by about half.
  • While the cabbage cooks: in a small bowl combine the gochugaru, gochujang, ½ cup of clam juice, rice vinegar, and 1 tsp seasme oil. Stir to combine and taste. This is your sauce so make sure you dig it! You can increase the heat level by adding more gochugaru.
  • When cooked add the beef back to the pan and reduce the heat to low.
  • Cook your rice noodles according to their package directions and when cooked add to your beef and cabbage.
  • Pour the sauce over and toss to combine. If desired you can garnish with green onion and sesame seeds. Enjoy hot!

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