15 Minute Gochujang Garlic Noodles
15 Minute Gochujang Garlic Noodles
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Bibim Guksu (spicy Korean cold noodles) is probably the first dish that comes to your mind when you think of Gochujang (Korean chili paste). But today, let’s make something different, something warm and full of umami, Gochujang Garlic Noodles.

INGREDIENTS

  • 2 green onions
  • 7-10 cloves garlic
  • 2 baby bok choy
  • 2 tbsp neutral-tasting oil
  • 8.8 oz (250g) ground beef (or ground pork, chicken, etc.)
  • 1 lb (470g) frozen wheat noodles (or udon noodles, knife-cut noodles, pasta, etc.)
  • Generous pinch of toasted sesame seeds, to garnish
  • Soft-Boiled Eggs (optional), to serve

Seasoning Paste

  • 2 tbsp Korean chili pepper flakes (gochugaru)
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tbsp Korean soybean paste (doenjang)
  • 2 tbsp Korean chili paste (gochujang)

DIRECTIONS

Prep Vegetables

  1. Thinly slice the green onions, separating the whites and greens.
  2. Smash the garlic cloves and finely chop them. (If you’re using pork instead of beef, grate a small knob of ginger (2 tsp)).
  3. Cut the bok choy in half (or quarters) lengthwise.

Make Seasoning Paste

  1. In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean soybean paste, and Korean chili paste. (If you think it’s too spicy for you, you can reduce the chili pepper flakes or just leave it out.)

Make Gochujang Garlic Noodles

  1. In a wok, heat the oil (2 tbsp) over medium-high heat. Once it’s heated, add the ground beef. Break up the beef and render out the fat for 2 minutes. 
  2. Add the garlic and white parts of the green onions. Saute for 2 minutes.
  3. Reduce the heat to low. Add the seasoning paste. Give it a good stir for 2 more minutes. Be careful not to burn it. Turn off the heat.
  4. Meanwhile, bring a pot of water to a boil. Cook your noodles a little less than the package instructions. Take out the noodles and rinse under cold water. (Save some pasta water for later.)
  5. In the same water, blanch the bok choy for 1 minute. Drain and set aside.
  6. Get back to our wok. Add 1/2 cup (120ml) pasta water to the sauce. Bring it to a boil over high heat. Add your drained noodles and toss together for 1 minute or until the noodles are completely coated.
  7. To serve, divide the noodles into 2 serving bowls. Garnish with bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy!

 

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