Cookbook
Korean Beef Noodles with Gochujang Sauce, Kai Lan and Hokkien Noodles
Korean inspired beef noodles combine tender mince, crisp veggies, and chewy Hokkien noodles in a rich gochujang sweet soy sauce. A quick, satisfying weeknight favourite ready in under 25 minutes!
Number of servings
Ingredients
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1 Each Ginger
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1 Each Garlic Clove
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1 Tablespoon Tomato Paste
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1 Each Carrot
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0.12 Each Chinese Cabbage
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2 Each Spring Onion
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250 g Hokkien Noodles
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1 Tablespoon Gochujang
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120 g Sweet Soy, Rice Vinegar, Brown Sugar
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2 Tablespoon Sesame Oil
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0.5 Bunch Kai Lan
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300 g Beef Mince
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Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Deepsided Pan
Bowl
1 Prepare Ingredients
Peel and grate the carrot. Finely slice the cabbage. Chop the kai lan. Thinly slice the spring onion, keeping the white and green parts separate. Peel and finely chop ginger and garlic. In a small bowl, whisk the sweet soy, rice vinegar, brown sugar and gochujang together until smooth.
2 Cook Beef Mince
Heat the sesame oil in a large, heavy-based pan over medium–high heat. Add the beef mince, break it up with a spatula, and let it cook undisturbed for 4–5 minutes until caramelised. Stir and cook for another 3–4 minutes until cooked through.
3 Add Vegetables
Add the ginger, garlic, carrot, kai lan, white spring onion, and tomato paste. Stir through and cook for 2–3 minutes until fragrant.
4 Add Hokkien Noodles
Add the sauce mixture, hokkien noodles, and 1⁄2 cup of water to the pan. Cook for 2–3 minutes, stirring constantly until the noodles are well heated, glossy, and evenly coated in the sauce.
5 You Plate It
Divide the noodles evenly between serving bowls. Garnish with the reserved green spring onion to serve.
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