Korean Noodle Bowl

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

Stir-Fry Sauce

• 4-6 garlic cloves, chopped or minced

• ½ tsp ginger

• 3 tbsp tamari (or soy sauce if not gluten-free)

• 1 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tbsp gluten-free gochujang paste (or regular if not gluten-free), adjust for spice preference

• 1 tsp rice vinegar

• 3 green onions, finely sliced

Noodle Sauce

• 1 tbsp gluten-free gochujang paste (or regular if not gluten-free)

• 1 tbsp tamari (or soy sauce if not gluten-free)

• ½ tbsp toasted sesame oil

• 1 tbsp rice vinegar

• ½tsp fish sauce 

• ¼ tsp honey

Meat & Veggies

• 1 lb ground beef

• Shredded green & red cabbage with carrots 

• Kimchi (optional)

• Green onions

• Ramen (gluten-free) or preferred noodles

• Garnish with green onions

Equipment

• Large skillet

• Stockpot

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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 draining and rinsing the noodles, gradually toss them with a small amount of the noodle sauce, tasting as you go – it can become quite spicy. So you may not use all of it.

3. Top with green onions 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 green onions if needed