Spicy Korean Temple Noodles Recipes

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SPICY KOREAN TEMPLE NOODLES



Spicy Korean Temple Noodles image

This dish, which clamors for a beer, is a simple tangle of noodles, each strand glossed with a ruddy, vibrant mix of seasonings. The method for cooking the noodles is unusual: very gentle and very effective. I'll wager it works with angel hair. More Korean recipes from NYTCooking.com.

Provided by Florence Fabricant

Categories     dinner, lunch, quick, noodles, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons gochujang (Korean chile paste)
2 tablespoons Asian persimmon, plum or other fruit vinegar
2 tablespoons sugar, preferably organic
1 tablespoon black raspberry extract or other berry syrup
1 teaspoon soy sauce, preferably Korean
9 ounces thin udon
1/4 English cucumber, peeled, quartered and sliced

Steps:

  • In a large bowl, mix together the gochujang, vinegar, sugar, berry extract and soy sauce.
  • Bring to a boil 3 quarts of water in a large pot with plenty of space to spare. Add the noodles, and when the water returns to the boil, add a cup of cold water. Return to the boil and repeat, adding the cold water, twice more. By this time the noodles should be al dente. Drain them, rinse briefly with cold water and drain well.
  • Add noodles to the bowl of seasoning. Toss together. Divide among 4 plates or bowls, top each with cucumber and serve.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 1 gram, Carbohydrate 60 grams, Fat 2 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 12 grams

SPICY KOREAN BEEF NOODLES



Spicy Korean Beef Noodles image

Super easy and quick, using ramen noodles! I forgot how good they are. From Creme de la Crumb. (Recipe edited to remove typo)

Provided by Chef PotPie

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb 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 (3 ounce) packages beef ramen noodles, including seasoning
2 cups water
1/2 white onion, thinly sliced
1/2 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 are 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 498.4, Fat 26.3, SaturatedFat 8.5, Cholesterol 77.1, Sodium 1435.4, Carbohydrate 34.7, Fiber 1.6, Sugar 5.9, Protein 30.2

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