Korean Spicy Noodles

Korean Noodles is french fries stuffed with smooth pork, mushrooms, carrots, onions and peppers, bathed in a spicy sauce of soy, ginger and garlic. it's a symphony of torturous flavors and textures and is considered one of my favorite recipes so far - this one you shouldn't miss! most of the work for these Korean noodles is to cut the steak / vegetables in front of you so that when you come to "scroll" you could have dinner at the table in less than 15 minutes!

High-spice Korean noodles are a type of Korean noodles with fried meat (chap chae or Eastern chae, Japchae interprets as a combination of greens) and is one of the most famous noodle dishes in Korea for a specific purpose. these Korean noodles have to be one of my favorite noodle dishes of all time!

Korean very spicy noodles are characterized through a spicy sour sauce, using glass noodles (extra on the noodles below), thinly sliced ​​egg whites (mostly steak) and vegetables, normally thinly sliced ​​onions, carrots, mushrooms, spinach and occasionally bell peppers.

INGREDIENTS

Stir Fry

• Slice the 1-pound chicken steak over the grain into thin slices, then cut into 2 ”pieces


• sesame oil


• 8 oz. Korean starch sweet potato noodles (dangmyeon) see notes


• 1 yellow onion thinly sliced ​​and then cut to 1 ”in length


• 3.5 oz. shiitake mushrooms sliced


• 1 cup carrots, cut into matches of about 3 medium carrots


• 1 red pepper sliced ​​into noodles


• 2 cups baby spinach about 2 oz.

Marinade / sauce

• 1/3 cup soy sauce with a little sodium


• 3 tablespoons brown sugar


• 2 tablespoons of rice wine (NO VINEGAR) can replace dry soup (see notes)


• 2 tablespoons Gochujang or more if desired *


• 1/2 teaspoon pepper


• 3 cloves of garlic ground


• 1 tablespoon of freshly ground ginger (can replace 1 teaspoon of ground ginger)


• 1 tablespoon cornstarch

Add Later:

• 1 1/2 teaspoons beef broth

Decoration

• 3 green onions chopped


• 1 tablespoon sesame seeds


• bowl of Korean spicy noodles with beef, mushrooms, carrots, sesame seeds, green onion with white chopsticks

INSTRUCTIONS

1. Whisk together marinade / sauce ingredients in a medium bowl (not beef buillon). Add 1/4 cup marinade to a freezer / glass jar, then whisk in 1 tablespoon sesame oil. Add the beef and stir in the marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (the longer the better). Whisk the remaining reserved sauce with 1 1/2 teaspoons of beef broth. Cover with sauce and refrigerate until ready to use.


2. Cook noodles according to package directions only until al dente is careful not to overcook. Wash the noodles several times with cold water. Sniffs noodles with kitchen shears to acceptable lengths.


3. Heat 1 ½ teaspoon sesame oil in a large nonstick frying pan over high heat until hot and boiling. Add half the beef to the pan in a single layer, cook without stirring for 1 minute, then turn the beef over and sear until browned, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be so tender! Transfer the beef to a large plate and cover. Repeat with the rest of the beef.


4. Wipe the pan. On a now empty pan, heat 2 medium teaspoons of sesame oil over medium heat. Add onions, mushrooms, carrots and simmer for 3 minutes. Add the peppers and fry them until crisp, about 2 additional minutes.


5. Add the noodles, beef and reserved sauce and cook with stirring until the noodles are warm and the sauce thickens slightly. Add the spinach and cook and stir for one minute, or just until the spinach begins to wilt.


6. Taste and add extra gochuchang as desired for more heat. Garnish with green onions and sesame seeds.

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