Bulgogi—whose name translates to “fire meat” from Korean—is a classic dish of thinly sliced, marinated meat, cooked quickly over high heat to achieve deep flavor and tender texture. In tonight’s take, we’re marinating beef in soy-based yakiniku sauce before stir-frying it with spicy Korean chile paste and nutty soba noodles. A topping of vinegar-marinated cucumber and radishes balances the flavors of the stir-fry.
Ingredients
Ingredients
- 10 oz Thinly Sliced Beef
- 6 oz Soba Noodles
- 3 oz Radishes
- 1 Carrot
- 1 Cucumber
- 1 Scallion
- 1 Cilantro & Mint
- 2 tbsp Rice Vinegar
- 2 tbsp Yakiniku Sauce
- 1 tbsp Gochujang
- 2 tbsp Sesame Oil
Instructions
Instructions
Marinate the beef:
Fill a medium pot with water; add a pinch of salt and heat to boiling on high. Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a large bowl; season with salt and pepper and toss to coat. Add half the yakiniku sauce and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Prepare the ingredients:
While the beef marinates, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes. Quarter the radishes lengthwise. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.
Marinate the cucumber & radishes:
In a large bowl, combine the cucumber, radishes, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
Cook the noodles:
While the cucumber and radishes marinate, add the noodles to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and add half the sesame oil. Toss to thoroughly coat.
Cook the beef:
While the cucumber and radishes continue to marinate, in a large pan (nonstick, if you have one), heat the remaining sesame oil on high until hot. Add the marinated beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned. Add the white bottom of the scallion and carrot. Cook, stirring constantly, 30 seconds to 1 minute, or the beef is just cooked through.
Finish the stir-fry & plate your dish:
To the pan, add the cooked noodles, remaining yakiniku sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the noodles are coated. Turn off the heat; stir in the cilantro. Season with salt and pepper. Divide the finished stir-fry and marinated cucumber and radishes (including any marinating liquid) between 2 dishes. Garnish the stir-fry with the green top of the scallion. Garnish the cucumber and radishes with the mint (tearing the leaves just before adding). Enjoy!