Spicy Korean Beef Noodles

8 June

Written By Adrian

Serves 4-6

Time 20 minutes plus marinating

500g fillet steak, cut into strips

300g kimchi

400g udon noodles

1 cup button mushrooms, sliced

1 white onion, sliced

3 cloves of garlic, sliced

1 knob of ginger, julienned

1 green chilli, julienned

1 bunch of spring onions, cut into batons

Roasted garlic

Extra virgin olive oil

Salt and pepper

Sauce

1 knob of ginger, microplaned

4 cloves garlic, microplaned

2 tbsp rice vinegar

4 tbsp gochujang

2 tbsp white miso

2 tbsp soy sauce

2 tbsp sauce of kimchi (liquid squeezed from kimchi)

1 tbsp sesame oil

In a bowl, add all the sauce ingredients and mix to combine.

Pour 1-2 tablespoons of the sauce into the beef, and mix together with a drizzle of olive oil and a pinch of salt and pepper.

Marinade for 10-20 minutes.

Heat a large pan over medium heat.

Add mushrooms, onion, garlic, ginger and chilli with a splash of olive oil.

Stir and cook until the mushrooms are golden and the onions are slightly translucent.

Increase the heat to high.

Add the marinade beef, stir and toss to combine.

Add the kimchi, spring onion, udon noodles and remaining sauce.

Toss to combine.

Cook until the noodle is cooked through and the beef is cooked to your liking.

Sprinkle with roasted garlic and serve.

Cheesy Bechamel Sauce