AI-generated imageWarm Korean Noodles with Beef and Spicy Chives (2 servings)
Thin Korean wheat noodles in clear anchovy-kelp broth, topped with thoroughly cooked beef and freshly seasoned spicy chives.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and drain chives; cut into 2–3 cm pieces. Slice beef on a separate meat board.
- 02
Toss chives with chili flakes, 2 tbsp soy sauce, fish sauce, sugar and 2 tbsp sesame oil.
- 03
Coat beef with garlic, 2 tsp soy sauce, 2 tsp sesame oil, black pepper and potato starch.
- 04
Heat oil over medium-high; pan-fry beef in a single layer, turning until fully cooked with no raw red portions. Transfer to a clean plate.
- 05
Bring 1.4 L stock to a boil; begin with 1/2 tsp salt, adjusting later. Cook noodles in another pot according to the package and rinse thoroughly.
- 06
Divide noodles and hot broth between two bowls. Top with half the beef and seasoned chives each; sprinkle with sesame seeds and serve immediately.
Helpful source links
Before you cook
Prevent raw-beef cross contamination and cook thoroughly. Allergens: wheat, soy, fish and sesame. Refrigerate within 2 hours; reheat leftovers to 74°C/165°F. Reduce chili flakes for a milder topping.
Allergens: 밀(소면·간장), 대두(간장), 생선(멸치·액젓), 참깨
Image & source credits
AI-generated image.
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