Description
A hearty bowl of Korean Beef Noodles featuring tender marinated flank steak and chewy udon noodles, all enveloped in a rich and flavorful sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 8 ounces fresh udon noodles
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Combine soy sauce, gochujang, sesame oil, sugar, garlic, and ginger in a mixing bowl, stirring well until sugar dissolves.
- Add the thinly sliced beef to the marinade, ensuring each piece is coated. Let sit for at least 30 minutes.
- Prepare the udon noodles according to package instructions, then drain, reserving a cup of the cooking water.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated beef and sauté for 5-7 minutes until browned and cooked through.
- Toss in the cooked udon noodles, stirring to combine. If necessary, add a splash of reserved noodle cooking water to adjust the sauce consistency.
- Garnish with chopped green onions and sesame seeds before serving hot.
Notes
For a gluten-free version, substitute soy sauce with gluten-free tamari and udon noodles with rice noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg