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Gochujang Beef and Cabbage Noodles

Name: Gochujang Beef and Cabbage Noodles
Prep time: 20 min
Total time: 30 min
Yield: 2 noodle bowls
Ingredients: 5 oz dried medium wheat noodles (140 g); 8 oz lean ground beef (225 g); 2 teaspoons neutral oil (10 ml); 3 cups finely shredded green cabbage (225 g); 1 carrot, cut into fine matchsticks (80 g); 1 garlic clove, minced; 1 tablespoon gochujang paste (20 g); 1 tablespoon reduced-sodium soy sauce (15 ml); 1 tablespoon rice vinegar (15 ml); 1 teaspoon brown sugar (4 g); 3 tablespoons water (45 ml); 2 scallions, sliced

2 noodle bowls · Active 20 min · Total 30 min

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Gochujang makes a rounded chile coating for beef and cabbage noodles, with vinegar adding brightness and a little sugar balancing the paste. Ground beef keeps the cooking straightforward. The cabbage should soften but keep some shape, while the noodles remain separate enough to lift. Mix the sauce before heating the skillet so a thick spoonful of paste is not left to scorch on the pan.

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Gochujang beef and cabbage noodles with carrot and scallions.

Taste the sauce while it is still clean

Gochujang varies in heat and salt, and often contains soy and wheat. Mix it with the measured water, vinegar, soy sauce and sugar before it touches raw beef. Start with the listed amount and add more only if it suits the particular jar. Once the sauce has been in contact with the meat, do not taste it until the meat is fully cooked.

Drain noodles, then bring the pan together

Use dried wheat noodles with a clear package cooking time. Have them drained just before the cabbage is ready, reserving a little cooking water. Stir the beef into small pieces and check it reaches 160°F/71°C. Cabbage carries water into the pan, so let it soften before adding the noodles and sauce; the final toss should coat rather than drown them.

Ingredients

5 oz dried medium wheat noodles (140 g)
8 oz lean ground beef (225 g)
2 teaspoons neutral oil (10 ml)
3 cups finely shredded green cabbage (225 g)
1 carrot, cut into fine matchsticks (80 g)
1 garlic clove, minced
1 tablespoon gochujang paste (20 g)
1 tablespoon reduced-sodium soy sauce (15 ml)
1 tablespoon rice vinegar (15 ml)
1 teaspoon brown sugar (4 g)
3 tablespoons water (45 ml)
2 scallions, sliced

Set out

Saucepan, Colander, 12-inch skillet, Small bowl, Instant-read thermometer

Allergens

Wheat, Soy. Check labels and substitutions.

Make it

Mix gochujang, soy sauce, rice vinegar, sugar and measured water in the small bowl.
Cook noodles according to the package. Reserve 1/4 cup cooking water, then drain.
Meanwhile, heat oil in the skillet over medium-high. Add beef and cook for 5–6 minutes, breaking into small pieces and checking it reaches 160°F/71°C.
Add cabbage, carrot and garlic and stir-fry for 4–5 minutes until the vegetables soften but keep some bite.
Add noodles and sauce. Toss over medium heat for 2 minutes until coated and hot. Add reserved cooking water by the tablespoon only if needed. Finish with scallions.

Keep the noodles manageable

Cut very long cooked strands once or twice with clean kitchen scissors before packing. A fork can then lift a useful mouthful rather than drawing half a box of noodles onto a narrow break-room table.

A useful detail

A thick gochujang paste is not the same as a thin ready-made gochujang sauce. Use the paste for the measured seasoning balance.

Another way

Use ground pork in place of beef, also cooking to 160°F/71°C.
Replace half the cabbage with finely sliced bok choy, adding pale stems first and leaves near the end.

Keep it well

Refrigerate in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C with a small splash of water and stir thoroughly.