Korean-Style Steak and Noodles with Kimchi
A spicy and flavorful steak and noodles dish with the famous Korean fermented cabbage.
- 1/2 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 1/2 cup Brown Sugar
- 1 tbsp Sesame Oil
- 2 tbsp Gochujang or Korean Red Pepper Paste
- 1 lb Flank Steak Strips
- Cooking Oil
- 2 cups Mushroom Shiitake or button mushrooms. Any mushroom is fine.
- 1/2 cup Shredded Carrots
- 1/2 cup Sliced Green Onions
- 2 cups Cooked Noodles Preferable flat rice noodles
- 1 cup Spinach
- 1/2 cup Kimchi
In a mixing bowl, combine the soy sauce, vinegar, brown sugar, sesame oil and gochujang. Mix well. Reserve 3 tbsp of the sauce in a small sauce bowl.
Add the steak to the mixing bowl and mix well, making sure the steak is coated well with the marinade. Cover and refrigerate for 30 minutes and drain.
Heat 1 tbsp cooking oil in a wok and cook the marinated steak for 1-2 minutes and remove from wok.
Heat another tbsp of cooking oil in the wok and add the mushrooms, carrots and green onions. Cook for 3 to 4 minutes.
Add the noodles, steak, spinach, and kimchi. Cook for 1 to 2 minutes. Add the reserved sauce and mix well. Serve and enjoy