Korean-Style Noodles with Steak and Kimchi
Kimchi, a Korean condiment of spicy, fermented cabbage, can be made at home but is increasingly found at well-stocked grocery stores, as well as at many Asian markets. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with brown rice in place of the noodles.
- 3 Tbs. Asian sesame oil
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. mirin
- 1 Tbs. brown sugar
- 1 tsp. minced garlic
- 1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce
- 1/4 cup toasted sesame seeds
- 12 oz. (375 g) flank steak, sliced against the grain into thin strips
- 1/2 lb. (250 g) bean thread noodles
- 2 Tbs. canola oil
- 1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced
- 1 cup (3 1/2 oz./105 g) thinly sliced onion
- 1 cup (5 oz./155 g) julienned carrot
- 1/4 cup (1 oz./30 g) thinly sliced green onions
- 1/2 cup (2 oz./60 g) kimchi, coarsely chopped
In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.
Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.
Warm a wok over medium-high heat and add 1 Tbs. of the canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.
Transfer the noodles to a warm serving dish, top with the kimchi and serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)