Weeknight Cooking–Korean Steak Noodle bowl

This is quickly becoming our new favorite weeknight dinner.  Udon noodles, crunchy veggies and a spicy gochujang dressing add flavor, kick and a fast solution to your weeknight dinner.  Gochujang is a staple ingredient in Korean cooking and is readily available in most grocery stores.  Made with red chile paste, it’s spicy, pungent in flavor and a little goes a long way to completing this incredibly easy dish.

Tip:

Remember to let your steak rest at least 5 minutes and slice very thin for best results.

Weeknight Cooking–Korean Steak Noodle bowl

★★★★★ 5 from 1 review

• Author: Tonja Engen
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 servings 1x

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Ingredients

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• 16-ounces sirloin steak (or your favorite)
• 1 Tbls. sesame oil
• Kosher salt
• 2 cloves garlic, minced
• 1 Tbls. fish sauce
• 1/4 cup soy sauce
• 2 Tbls. rice wine vinegar
• 2 Tbls. gochujang
• 1/2 lime, juiced
• 1/2 head Napa cabbage, thinly sliced
• 1 cup, shredded carrots
• 1 package udon noodles (cooked according to package)
• 1/2 cup roasted and salted peanuts, roughly chopped
• Fresh cilantro leaves, for garnish

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Instructions

1. Heat a large skillet over medium-high heat. Rub the steak with sesame oil and sprinkle generously with salt. Cook the steak 3 to 4 minutes per side for medium-rare. Remove to a plate, cover with foil and let rest for 5 minutes.
2. Meanwhile, whisk together the garlic, fish sauce, soy sauce, vinegar, gochujang, and lime juice in a small bowl.
3. Arrange the noodles, cabbage, and carrots into bowls. Next, add thinly sliced steak, peanuts and cilantro.
4. Pour the dressing over the top and serve.

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