Korean-style beef noodle bowl
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Korean-style beef noodle bowl
On the table in half an hour, this is the perfect way to warm up a chilly evening. You can pack in any veggies you fancy, or swap the beef for chicken or prawns. Gochujang is a Korean hot red pepper paste that keeps in the fridge for months. It can be stirred into soups, stews and sauces to pep them up, and used in marinades
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
630Kcal
Fat
28gr
Saturates
8gr
Carbs
52gr
Sugars
9gr
Fibre
9gr
Protein
37gr
Salt
3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp sesame oil
- 1 large garlic clove, grated
- 2cm root ginger, grated
- 200g ripe tomatoes, finely diced
- 1 tbsp gochujang, or other chilli paste
- 2 tsp miso paste, (we used Yutaka)
- 625ml chicken stock (made with 1 stock pot or cube)
- 1 x 120g pack shiitake mushrooms
- 100g dried medium egg noodles
- 75g shredded kale, thick stalks removed
- 225g thick-cut sirloin steak, trimmed of fat then cut into strips
- 50g kimchi, optional
- 1 spring onion, sliced, to garnish
- sesame seeds, toasted, to garnish
Step by step
- Heat ½ tablespoon of the oil in a large saucepan and fry the garlic and ginger for 2 minutes, before adding the tomatoes, along with the chilli paste and miso. Continue to cook for a further 6-8 minutes, or until the tomatoes have completely broken down. Add around a third of the stock, and then use a hand blender to blitz into a broth.
- Add the remaining stock and bring to a simmer. Add the mushrooms and noodles and cook for 6 minutes, or until the noodles are tender, adding the kale for the final 2 minutes of cooking.
-
Meanwhile, heat a griddle pan over a high heat. Toss the sliced steak with ½ tablespoon of sesame oil then sear for 1-2 minutes on each side. When the broth is ready, add the steak and any juices. Divide the noodles, beef and veggies between two bowls and ladle the broth over. Add a dollop of kimchi to the top of each bowl, if using, and scatter over the spring onions and the toasted sesame seeds.Waste notShred leftover kale (always discard the tough stalks) and sauté with olive oil and garlic, then add a squeeze of lemon or a dash of soy sauce at the end. Alternatively, simply drop the torn greens into a pan of pasta or soup near the end of the cooking time.
