Korean Beef Noodles. While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects. Try Sticky Chinese Lemon Chicken, One Pot Cashew Chicken Ramen, and Baked Sweet & Spicy Chicken. When the noodles are cooked and the sauce has been added to the pan, add the drained noodles to the pan and toss gently to combine.
It's also common to add an egg garnish (jidan, 지단). Serve immediately, garnished with sesame seeds, if desired. Heat a large skillet over medium-high heat. You can cook Korean Beef Noodles using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Korean Beef Noodles
- It's 5 of large garlic cloves.
- You need 40 g of fresh root ginger.
- It's 1 of red chilli (large, 4 or 5 inches).
- You need of Oil for cooking.
- It's 1 of beef stock cube (red oxo).
- You need 2 tbsp of heaped of tomato puree.
- You need 0.5 tsp of marmite.
- You need 1.5 tbsp of rice vinegar.
- Prepare 4 tbsp of dark soy sauce.
- Prepare 1 tsp of heaped demerara sugar.
- You need 250 g of dried soba noodles or medium egg noodles.
- Prepare 400 g of sirloin steak.
- You need 600 g of mixed stir fry vegetables.
Push beef to the side to make enough space for the noodles. Add water, place noodles in water. Inspired By: Spicy Korean Beef Noodles. We've raised beef the majority of our lives, so I like to try new recipes that feature it.
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..
This beef noodles recipe is different and absolutely delicious. —Margery Bryan, Royal City, Washington. Now this recipe is a twist on the traditional Korean dish, bulgogi, but it's a cheater version using ground beef instead of thin slices of sirloin, making this a budget-friendly dish. Tender rice noodles, seared beef, and vibrant vegetables are bathed in a sticky Korean BBQ sauce you won't be able to get enough of! This Korean BBQ Beef Stir Fry with Noodles is better than takeout! I've had this Korean BBQ Beef Stir Fry with Noodles recipe on my to-do list for a few months now.