Korean Beef Noodles Food

EASY KOREAN GROUND BEEF BOWL

Steps:

• Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
• Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
• Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

EASY KOREAN SPICY NOODLES (WITH BEEF)

Steps:

• Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions.
• Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.
• In a small bowl, whisk together all the sauce ingredients. In the wok, cook the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.
• Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes.
• Serve warm and enjoy!

STIR-FRIED KOREAN BEEF

Steps:

• In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.
• Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.

SPICY KOREAN BEEF NOODLES

Steps:

• In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
• Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
• Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
• Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

KOREAN BEEF BOWL

Steps:

• In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with green onion and sesame seeds, if desired.

KOREAN SPICY BEEF SOUP (YUKAEJANG)

Steps:

• Gather the ingredients.
• In a large pot, bring brisket and about 4 quarts of water to a boil.
• Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
• Remove the meat from the broth but keep the broth in the pot.
• When it's cool enough to handle, hand-shred the beef with the grain.
• In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
• Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
• Add seasoned ingredients to the broth and bring to a boil.
• Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
• Swirl the beaten eggs into the soup.
• Add noodles, if using, and turn off heat.

JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)

Steps:

• Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
• Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
• In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
• Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
• Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
• Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
• Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
• Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

KOREAN BEEF AND NOODLES

Steps:

• To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
• Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
• To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
• To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
• Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.

KOREAN BEEF NOODLE SOUP

Steps:

• Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
• Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
• Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
• Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
• In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.

KOREAN BEEF BULGOGI RICE AND NOODLE BOWL (CUPBOP COPYCAT)

Steps:

• Cut flank steak into thin strips against the grain. Slice it as thin as you can and place the strips in a small mixing bowl.
• In a small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinate for 1 hour in the refrigerator.
• While meat is marinating, make the sauces (recipe below) and store in the fridge until ready to serve.
• Cook the rice noodles according to package directions. Cook the rice according to package directions.
• In a heavy skillet over medium-high heat, saute cabbage in olive oil until cabbage is soft, about 15 minutes. Set aside.
• After marinating the meat, use the same heavy skillet to cook the meat. Heat over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
• Serve a helping of noodles, rice, and cabbage topped with meat and drizzled with sauces.
• In a small bowl, mix together barbecue sauce, rice vinegar, soy sauce, oyster sauce, sesame oil, and ground ginger
• In a small bowl, mix together mayonnaise and sriracha. Adjust sriracha amount based on how spicy you want it.

KOREAN SPICY BEEF RAMEN

Steps:

• Soak dried shiitakes in 2 3/4 cup of hot water. Meanwhile, heat a pot over low heat and add sesame oil, green onions and gochugaru. Sauté for 1 minute.
• Add the beef and increase heat to medium. Sauté for 2 to 3 minutes or until beef is 3/4 was cooked.
• Squeeze the shiitake to get most out of the broth and pour the broth to the pot and stir. Slice the mushroom real quick and add into the pot along with soy sauce and all the seasoning package from the ramen. Stir well and cover, bring it to boil.Meanwhile, chop the garlic and beat an egg.
• When the soup is boiling, add the noodles and cook for 2 minutes or until the noodles are just loosen.
• Add chopped garlic and pour the beaten egg with circular motion. Place then beansprout right on top and cover, cook 1 more minute. Serve immediately and enjoy with kimchi if you like!

17 EASY KOREAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Korean soup in 30 minutes or less!

KOREAN BEEF NOODLES (SEOUL FOOD)

Steps:

• Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
• Bring beef to room temperature.
• In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
• Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
• While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
• Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
• Then add the carrot, steak and mushrooms.
• Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
• Add the soy sauce mixture and cook about 2 minutes more.
• Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
• Serve at once.

SPICY KOREAN BEEF NOODLES

Steps:

• In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
• Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
• Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
• Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

KOREAN BEEF NOODLES

Steps:

• Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.