These noodles are SO good. The gochujang is just on the edge of too spicy, but with some sweetness that helps make for a perfectly balanced bowl of noodles.
Course Dinner, Lunch, Main Course
Keyword Beef, Cabbage, Gochujang, Noodles
Servings 4
Ingredients
½cupbeef stock
1/4cupgochujangKorean rice and hot pepper paste
1tbspwhite miso paste
2tbspsoy sauce
2tbsplime juice
¼tspsesame oil
1lbfresh lo mein noodles
3tbspbutter
1lbground beef
¼headgreen cabbagethinly shredded
1red bell peppersliced into thin strips
4clovesgarlicminced
sliced scallionsto taste for garnish
chopped peanutsto taste for garnish
furikake seasoningto taste for garnish
Instructions
In a small bowl, make your sauce by mixing together the beef stock, gochujang, miso paste, soy sauce, lime juice, and sesame oil. Set aside.
Bring a large pot of salted water to a boil. Cook with noodles according to package directions. Drain and set aside.
Heat a large wok, straight sided pan, or Dutch oven (my Le Creuset dutch oven worked well here) over high heat. Add 1 tbsp. butter and once it melts, add the ground beef to the pan. Cook the ground beef, stirring occassionaly, until it’s browned and some brown bits are sticking to the bottom of the pan. Once browned, move the ground beef to a bowl and set aside.
Add another 1 tbsp. of butter to the pan and once it melts, add the cabbage. Let the cabbage cook down a bit, about 3-4 minutes. Add the red peppers. Cook for another 3 minutes. Make some room in the center of the pan and add the last 1 tbsp. of butter. Once it melts, add the garlic. Let the garlic cook in the butter for a minute and then stir the buttery garlic into the cabbage and red peppers.
Add the ground beef back to the pan. Add the cooked noodles. Stir in the gochujang sauce. Use tongs to combine everything well.
Serve in bowls and garnish with scallions, peanuts, and Furikake.