Take your taste buds on an adventure with this vibrant and deeply savory take on classic Korean Bulgogi. Tender strips of beef are coated in a zesty blend of soy, sesame, and chili, making it quick enough for any weeknight gathering.
Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4
Ingredients
- 1.5 lbs flank steak, thinly sliced against the grain
- 3 tbsp soy sauce (low sodium)
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp minced fresh ginger
- 4 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup kimchi, drained and chopped
- 1 red bell pepper, thinly sliced
- 8 oz thin wheat noodles or ramen noodles
- 2 tsp gochujang (Korean chili paste)
- 1 tbsp toasted sesame seeds
Instructions
- In a large bowl, combine the flank steak, soy sauce, sesame oil, brown sugar, ginger, minced garlic, and beef broth. Toss until the beef is fully coated and let it marinate at room temperature for 15 minutes.
- While the beef marinates, prepare the noodles according to package instructions; cook until al dente and drain immediately, reserving about 1/4 cup of the cooking liquid.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef mixture (excluding the excess marinade) and stir-fry in batches if necessary, ensuring even browning. Cook for 8–10 minutes until nearly cooked through.
- Reduce the heat to medium. Stir in the chopped kimchi, red bell pepper slices, and gochujang. Continue stirring and cooking for 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
- Add the drained noodles and the reserved noodle liquid to the skillet. Toss everything gently until the noodles are coated with the spicy beef sauce and heated through (about 3 minutes).
- Serve immediately, garnishing generously with toasted sesame seeds.
Nutrition Facts
Estimated per serving. Values are approximate.
- Calories: 450 kcal
- Protein: 38g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 12g
- Sodium: 750mg
