Korean Beef Noodles
Slow simmered beef with carrots, bell pepper, and chewy noodles in a savory, mildly spicy gochujang broth.
Equipment
- Dutch oven
- Forks
Ingredients
Main Ingredients
- 1 lb beef brisket or chuck roast cut into 2 inch chunks
- 8 oz udon or ramen noodles cooked separately
- 4 cup low sodium beef broth
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup bell pepper sliced
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- black pepper to taste
- green onions and sesame seeds for garnish
Instructions
Cooking
- Saute. Cook the onion and garlic in the sesame oil in a Dutch oven over medium heat 2 to 3 minutes.
- Brown. Add the beef and brown 6 to 8 minutes.
- Simmer. Add the broth, soy sauce, and gochujang, boil, then cover and simmer on low 1 1/2 to 2 hours until the beef shreds easily.
- Shred. Shred the beef with two forks and return it to the pot.
- Add vegetables. Simmer the carrots and pepper 10 minutes until tender.
- Noodles. Cook the noodles separately, drain, and divide among bowls.
- Serve. Ladle the beef and broth over the noodles and top with green onions and sesame seeds.
Notes
Substitutions: Use ramen or rice noodles, and add bok choy or mushrooms.
Tips: Keep the pot covered, skim fat, and add noodles last.
Storage: Refrigerate beef and broth 3 to 4 days, noodles separate. Reheat to 165 degrees F.