Description
Spicy Korean gochujang beef noodles deliver a tantalizing symphony of bold flavors and textures. Quick-cooking comfort meets culinary excitement, drawing you into a world where zesty sauce, tender beef, and silky noodles create an irresistible dining experience.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) ground beef
Noodles:
- 12 ounces (340 grams) rice noodles or noodles of choice
Sauce and Seasoning:
- ¼ cup (60 milliliters) low sodium soy sauce or tamari
- ¼ cup (60 grams) gochujang paste
- 2 tablespoons (30 milliliters) coconut cream
- 2 teaspoons (10 grams) tomato paste
- 2 tablespoons (30 milliliters) water
- 2 tablespoons (42 grams) honey or brown sugar
- 1 tablespoon (15 milliliters) toasted sesame oil
- 1 tablespoon (15 milliliters) rice vinegar
- 2 teaspoons (6 grams) minced garlic
- 1 teaspoon (2 grams) fresh grated ginger
- ½ teaspoon (1 gram) red pepper flakes (more or less as desired for spice)
Instructions
- Fill a large pot with salted water and bring to a rolling boil. Submerge noodles and cook until perfectly al dente, following package guidance.
- Once noodles are cooked, drain thoroughly and return to the pot. Incorporate butter, allowing it to melt and coat the noodles evenly.
- Heat a spacious skillet over medium-high temperature. Crumble ground beef into the pan, breaking it into small, uniform pieces while cooking.
- Prepare the sauce by whisking together gochujang, coconut cream, and remaining liquid ingredients in a mixing bowl. Blend until smooth, ensuring no significant cream chunks remain.
- Continue cooking beef until it develops a rich, golden-brown exterior and is completely cooked through. Drain excess fat if necessary.
- Pour approximately half the prepared sauce over the noodles, tossing gently to distribute the flavors comprehensively.
- Add the fully cooked beef to the noodle mixture, incorporating the remaining sauce. Stir carefully to guarantee each strand is well-coated.
- Reduce heat to low, allowing the ingredients to meld together for 2-3 minutes, intensifying the overall flavor profile.
- Transfer to serving dishes and garnish with freshly chopped scallions, toasted sesame seeds, cilantro, and a sprinkle of red pepper flakes for added zest.
Notes
- Quickly rinse noodles after cooking to stop the cooking process and prevent sticking, ensuring a perfect texture.
- Whisk sauce ingredients thoroughly to create a smooth, well-integrated flavor profile that coats every strand of noodle.
- Cook ground beef until completely browned and no pink remains, guaranteeing food safety and optimal meat texture.
- Reserve some sauce on the side in case you want to adjust the moisture or flavor intensity while mixing.
- Let the dish simmer on low heat for a few minutes to allow the gochujang and coconut cream to meld together, intensifying the overall taste.
- Top with fresh herbs and seeds just before serving to maintain their crisp texture and provide a vibrant, aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg