Korean Beef Noodles Recipes

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SPICY KOREAN BEEF NOODLES



Spicy Korean Beef Noodles image

One pan spicy Korean beef noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you'll have ready in just 30 minutes.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 13

about 1 pound flank steak
2 tablespoons oil
4 tablespoons gochujang ((Korean chile paste found in the Asian section of most grocery stores- see note))
2 tablespoons thinly sliced green onions
2 tablespoons soy sauce
2 tablespoons rice vinegar
4 teaspoons minced garlic
1 teaspoon ground ginger
1 tablespoon sesame oil
4 teaspoons sugar
2 packages beef ramen, including seasoning + 1 ½ cups water
½ white onion (thinly sliced)
½ cup sliced mushrooms

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.

Nutrition Facts : Calories 487 kcal, Carbohydrate 39 g, Protein 31 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1433 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

KOREAN BEEF NOODLES (SEOUL FOOD)



Korean Beef Noodles (Seoul Food) image

These noodles are so deeply satisfying, that they must be considered soul food. The thick noodles with the savory beef and mushrooms makes such a hearty meal, there is almost no room for tea.

Provided by PalatablePastime

Categories     Steak

Time 46m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushrooms or 1/2 lb cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallions, thinly sliced
1 -3 small dried hot red chili pepper
2 carrots, grated

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.

KOREAN BEEF AND NOODLES



Korean Beef and Noodles image

Make and share this Korean Beef and Noodles recipe from Food.com.

Provided by AZRT8871

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

1 teaspoon cornstarch
8 ounces beef eye round, trimmed and thinly sliced
1 tablespoon low sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons sambal oelek or 2 teaspoons thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
cooking spray
1 (3 3/4 ounce) package uncooked cellophane noodles
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper flakes
5 garlic cloves, minced
3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
diagonally sliced green onion
julienne-cut carrot
1 (10 ounce) bag fresh spinach
1/3 cup low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted

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.

Nutrition Facts : Calories 349.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 33.5, Sodium 946.1, Carbohydrate 50.2, Fiber 4.8, Sugar 8.4, Protein 18.9

KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY



Korean Cold Noodles (Mul Naengmyeon) Recipe by Tasty image

Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Provided by Jasmine Pak

Categories     Lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 lb flank steak
2 green onions, halved crosswise
2 small white onions, halved lengthwise
1 dried seaweed
1 slice fresh ginger
1 head garlic, halved crosswise
¼ cup rice wine
2 tablespoons korean soup soy sauce
1 tablespoon korean beef stock powder, or beef bouillon
1 tablespoon granulated sugar
½ tablespoon sea salt
2 teaspoons freshly ground black pepper
8 cups water
4 cups water radish kimchi brine, cold
1 lb naengmyeon noodles, buckwheat and sweet potato noodles
pickled radish, thinly sliced
1 persian cucumber, julienned
2 hard boiled eggs, peeled and halved lengthwise
toasted sesame seed

Steps:

  • Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
  • Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
  • Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
  • Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
  • Stir the water radish kimchi brine into the cold broth.
  • Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
  • Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams

KOREAN BEEF NOODLE SOUP



Korean Beef Noodle Soup image

This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.

Provided by Anita Lo

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 24

1 1/2 pounds beef brisket, preferably fatty
kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 small onion, sliced
3 cloves garlic, finely chopped
2 tablespoons Korean red pepper flakes (gochugaru), found in Asian specialty markets or online
8 cups water
8 dried anchovies (iriko), or substitute with extra fish sauce, to taste
1 sheet kombu, edible seaweed found at Asian specialty markets, Whole Foods or online. Rinse first
3 scallions, white parts only, halved lengthwise
3 tablespoons fish sauce
2 tablespoons soy sauce
sugar
kosher salt
Freshly ground black pepper
1 medium daikon radish, sliced
1 medium zucchini, sliced
2 packages frozen udon noodles, about 1 pound
1/2 cup scallions, green parts only, thinly sliced

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 AND RICE



Korean Beef and Rice image

A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
3 garlic cloves, minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2-2/3 cups hot cooked brown rice
3 green onions, thinly sliced

Steps:

  • In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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