Korean Beef Noodles Bowl (Print Version)
# Ingredients:
01 -
6-8 ounces ramen noodles (or substitute rice noodles or glass noodles)
02 -
1 tablespoon sesame oil
03 -
1 pound ground beef
04 -
4 large garlic cloves, minced
05 -
2 tablespoons fresh ginger, minced
06 -
3 tablespoons light brown sugar
07 -
1 tablespoon cornstarch
08 -
½ cup low-sodium soy sauce
09 -
2-4 teaspoons chili paste (plus additional, if desired)
10 -
¼ teaspoon kosher salt (only if needed, taste first)
11 -
¾ cup frozen peas (optional)
12 -
4 green onions, sliced thin
# Instructions:
01 -
Prepare the noodles according to the package directions until al dente. Drain and rinse with cold water to halt cooking. Drain thoroughly and set aside.
02 -
In a large skillet over medium-high heat, warm the sesame oil. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain well and add minced garlic and ginger. Cook for an additional 1-2 minutes until fragrant.
03 -
Whisk together the light brown sugar, cornstarch, soy sauce, and chili paste. Pour the mixture over the cooked beef, stir to combine, and bring to a simmer. Cook for 2 minutes to thicken the sauce and blend the flavors.
04 -
If using, add the frozen peas to the skillet. Stir and simmer for 1 minute to warm them through. Add the cooked noodles to the skillet with the beef mixture. Toss everything together until well combined.
05 -
Sprinkle with sliced green onions before serving.