Korean Spicy Noodles

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Korean Noodles are a tumbler noodle stir fry loaded with smooth pork, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce.  it is a symphony of tantalizing flavors and textures and considered one of my favored recipes up to now – you don’t need to miss this one!     most of the work for these Korean highly spiced Noodles is reducing your steak/veggies ahead, so when its “move” time you could have dinner at the desk in much less than 15 minutes!


Highly spiced Korean Noodles are a kind of Korean stir-fried noodles (chap chae or eastern chae, Japchae interprets as combined greens) and is one of the most famous noodle dishes in Korea, and for precise purpose.  those Korean Noodles must be one of my favourite noodle dishes of all time!

Korean highly spiced Noodles are characterized through the spicy savory sauce, using glass noodles (extra on noodles underneath), thinly sliced protein (generally steak) and vegetables, normally thinly sliced onions, carrots, mushroom, spinach and once in a while bell peppers.

INGREDIENTS
Stir Fry

  • 1 pound flank steak cut across the grain into thin slices then cut into 2” length pieces
  • sesame oil
  • 8 oz.  Korean sweet potato starch noodles (dangmyeon) see notes
  • 1 yellow onion thinly sliced, then cut into 1” lengths
  • 3.5 oz. shiitake mushrooms sliced
  • 1 cup carrots, cut into matchsticks from about 3 medium carrots
  • 1 red bell pepper sliced
  • 2 cups baby spinach about 2 oz.

Marinade/Sauce

  • 1/3 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons rice wine (NOT VINEGAR) may substitute dry sherry (see notes)
  • 2 tablespoons Gochujang or more if desired*
  • 1/2 teaspoon pepper
  • 3 garlic cloves minced
  • 1 tablespoon freshly ground ginger (may substitute 1 teaspoon ground)
  • 1 tablespoon cornstarch

Add later:

  • 1 1/2 teaspoons beef bouillon

Garnish

  • 3 green onions chopped
  • 1 tablespoon sesame seed
  • a bowl of Korean Spicy Noodles with beef, mushrooms, carrots, sesame seeds, green onions with white chopsticks

INSTRUCTIONS

  1. Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.
  2. Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.
  3. Heat 1 ½ teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
  4. Wipe out pan. To the now empty pan, heat 2 teaspoons sesame oil over medium high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp tender, about 2 additional minutes.
  5. Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.
  6. Taste and add additional gochuchang if desired for more heat. Garnish with green onions and sesame seeds.

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