If you love swiss steak or even if you’re not sure what it is, this recipe for Spicy Korean Beef Noodles will knock your socks off!
I’m happy to admit it. I love steak. Do you? I try not to eat too much – bad for your heart I hear. Carne Asada is a favorite, as is this Instant Pot Mongolian Beef. Give them a try! I’ll bet your family will love them.
Spicy Korean Beef Noodles
One of the ingredients in this dish might surprise you. It’s Ramen! Isn’t that nuts? Three packages of beef ramen make for the noodles in the dish. Those hard little packages of compressed noodles are inexpensive and pretty versatile.
Did I say inexpensive? I meant to say “dirt cheap.”
What the heck is Gochujang?
You’ll notice these Spicy Korean Beef Noodles include an ingredient called Gochujang. This is a red chili paste made from chili powder, glutinous rice (sticky rice), meju powder (fermented soybean powder), yeotgireum (barley malt powder), and salt.
Gochujang looks very similar to tomato paste. Some people say it has a taste similar to sriracha, although it’s definitely not the exact same flavor. Once you try it, you’ll want to keep it on hand to pump up the taste of everything from cream cheese (to make a dip) to eggs.
To be honest, not every store is going to have Gochujang. If yours doesn’t, Amazon does and they have plenty of brands to choose from.
Rice Vinegar and Sesame Oil
If you don’t have these in your cupboard, this recipe is your excuse to buy them and keep them around because you will use them more than you think.
If there has ever been a lump of meat for angry people, it has to be this one. Why? Because you get to pound a tough cut of meat within an inch of its life. (LOL) Next time the kids are making you nuts, make this recipe for your family. By the time it hits the table, all your frustration will be left behind with the mallet.
Spicy Korean Beef Noodles
- 3 pounds Swiss steak room temp
- 2 tablespoons oil
- 4 tablespoons Korean chile paste Gochujang
- 2 tablespoons green onions thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 4 teaspoons sugar
- 3 package of beef ramen include seasoning packet and 2 cups water
- 1/2 white onion thinly sliced
- 1/2 cup mushrooms sliced
- Whisk together the gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar in a small bowl.
- Divide the sauce in half.
- Add one half of the sauce into a ziploc bag.
- Put the Swiss steak into the bag.
- Seal the bag.
- Put it in the refrigerator to chill. (from 30 minutes or up to overnight.)
- Cover the remaining of the sauce and chill.
- Drizzle the oil into a large pan.
- Heat to a medium-heat temperature.
- Transfer the steak from the ziploc bag to the heated pan.
- (Set aside the rest of the sauce in the ziploc bag.)
- Cook the steak for 5-8 minutes or until the steak is brown.
- Remove the steak from the pan to a cutting board.
- Set the steak aside.
- Add the onions, mushrooms, ramen noodles, ramen seasoning, and the sauce from the ziploc bag to the pan.
- Add the water to the pan until it starts to simmer.
- Cook this in the pan for 5-7 minutes.
- Make sure that the noodles are cooked through.
- With the steak still on the cutting board begin to slice the steak into 1/2 inch slices.
- Add the steak and the rest of the sauce to the pan.
- Continue to cook until the steak is hot.