Beef Bulgogi Noodles

Ingredients

• 1 lb Ribeye steak (Slice thinly against the grain)
• 4 tbsp Soy sauce (Use some in the marinade and reserve the remainder for the noodles)
• 2 tbsp Gochujang (Korean fermented chili paste)
• 2 tbsp Brown sugar
• 4 tsp Rice vinegar
• 4 tsp Sesame oil (Add to the marinade and reserved sauce)
• 4 cloves Garlic (Grated or finely minced)
• 4 tsp Fresh ginger (Grated)
• 1 Korean pear (Grated; a ripe Asian pear is suitable)
• 3 tbsp Neutral cooking oil (For frying the beef and vegetables)
• 2 Green onions (Separate the white parts for frying and reserve the green parts for finishing)
• 0.333 cup Shredded carrots
• 0.333 cup Kimchi
• 2 packs Instant noodles (Cook according to package directions and drain)
• Sesame seeds (For sprinkling, to taste)

Steps

1. 1

   Slice the ribeye steak thinly against the grain. Thin, even slices will absorb the marinade well and remain tender when quickly stir-fried.

2. 2

   In a bowl, combine the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, grated Korean pear, grated garlic, and grated ginger. Stir until the sugar is mostly dissolved and the marinade is cohesive.

3. 3

   Reserve about half of the sauce in a clean covered container for finishing the noodles. Do not allow sauce that has touched the raw beef to be reserved or reused without boiling it thoroughly.

4. 4

   Place the sliced beef in a sealable bag or container and pour in the remaining half of the marinade. Seal, coat the meat evenly, and refrigerate overnight, or for at least 8 hours.

5. 5

   The next day, cook the instant noodles according to the package directions until just tender. Drain them well and set them aside so they do not become waterlogged.

6. 6

   Heat the neutral oil in a large skillet, wok, or sauté pan over medium-high to high heat until it shimmers.

7. 7

   Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Fry until browned and charred in spots and cooked through, turning as needed, about 3 to 5 minutes per batch.

8. 8

   Add the sliced green onion whites and shredded carrots to the pan. Stir-fry until the vegetables are slightly softened but still retain some bite, about 1 to 2 minutes.

9. 9

   Add the kimchi and stir-fry briefly until heated through and aromatic, about 1 minute.

10. 10

    Add the cooked noodles, cooked beef, and reserved clean sauce to the pan. Toss thoroughly over medium-high heat until the noodles are evenly coated and everything is hot, about 1 to 2 minutes.

11. 11

    Add the sliced green onion tops and toss once more. Taste and adjust only if needed, since the soy sauce, gochujang, kimchi, and instant noodles are already salty.

12. 12

    Serve immediately and sprinkle with sesame seeds.

Notes

Marinate the beef overnight for the best flavor. Use a very hot, uncrowded pan to develop charred edges rather than steaming the beef. Refrigerate leftovers promptly and reheat thoroughly in a skillet or microwave.

Nutrition per serving

• main
• noodles
• beef
• Korean-inspired
• spicy
• stir-fried
• quick dinner
• comfort food