Korean Gochujang Noodles
Pane-Bistecca
These Korean gochujang noodles are quick and easy to make. And the gochujang -a chili paste- gives them a nice spicy kick!
I used ground beef, but you can also use lamb or even chicken for extra protein.
It’s all in the sauce mix! Spicy gochujang with mild coconut milk and sesame soy sauce—it all comes together to create a wonderful flavor; you’ll just want more of it. I highly recommend these Korean gochujang noodles—they’re quick and easy to make.
I used ground beef, but you can also use lamb or even chicken for extra protein.
It’s all in the sauce mix! Spicy gochujang with mild coconut milk and sesame soy sauce—it all comes together to create a wonderful flavor; you’ll just want more of it. I highly recommend these Korean gochujang noodles—they’re quick and easy to make.
Ingredients
250 g wide Rice Noodles
350 g ground Beef
350 ml Coconut Milk
½ Bunch Parsley chopped
Sesame Seeds
30 ml Soy Sauce, gluten-free
1 tbsp Gochujang Paste oder mehr
3 tbsp Coconut Milk
1 tbsp Tomato Paste
2 tbsp Honey
1 tbsp Rice Wine Vinegar
3 Garlic cloves, gratedn
1 tbsp Ginger, grated
Chili to taste
Sauce
Instructions
1
Step 1
Cook the noodles in boiling salted water for 8 minutes, drain, and soak them in cold water.
2
Step 2
In a large skillet, brown the ground meat thoroughly.
3
Step 3
Meanwhile, mix the sauce ingredients together, add half of the mixture to the meat, and pour in the remaining coconut milk.
4
Step 4
Drain the noodles well and add them to the skillet. Mix everything well, then add the remaining sauce and the parsley. Heat through over low heat, stirring constantly.
5
Step 5
Serve sprinkled with sesame seeds.
Notes
Here ars more Korean Recipes.
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