Korean Noodle Bowl

Stir-Fry Sauce

• 1 tsp freshly grated garlic

• ½ tsp ginger

• 3 tbsp soy sauce

• 2 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tbsp gochujang (adjust for spice preference)

• 1 tsp rice vinegar

• 2 scallions, finely sliced, 1 tbsp reserved for garnish

Sauce for Noodles

• 2 tbsp gochujang paste

• 2 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• 1 tsp fish sauce 

• 1/2 tsp honey

Meat & Veggies

• 1 lb ground beef

• Shredded green & red cabbage with carrots 

• Kimchi

• Scallions

• Ramen or preferred noodles

Instructions

Cook the Beef

1. Mix sauces (stir-fry & noodles separately), and set each aside

2. Heat the oil in a large frying pan over medium–high heat

3. Add the beef and cook until browned, breaking it up as it cooks

4. Pour in the stir-fry sauce and stir well to coat the beef

5. Simmer for 2–3 minutes until the sauce thickens slightly

6. Turn the heat off and stir through the spring onion

Noodles

1. Cook the ramen/noodles as directed

2. After straining and rinsing, mix the sauce for the noodles a little at a time until desired flavor

3. Top with scallions and mix

4. Add in the cabbage & carrots and mix (I do a handful at a time until I get the amount I want), adding more sauce as needing

5. Top with beef, kimchi, and more scallions if needed