We developed a bit of a habit when the Great British Bake Off was on TV. I’d go round to Matt’s after work and we’d cook something yummy – usually that I’d spied on Pinterest or Twitter – then we’d finish cooking just about in time to eat it in front of the TV. It was a good way to avoid watching GBBO and wanting to run to the shop for cakes, and it also gave me a chance to try out some of the recipes I’ve been eyeing. Like this one!
When I found this Korean Beef recipe, it looked so simple, I had to try it. And it really was – incredibly quick to make, and very tasty. We made it just as the recipe said, served with rice and spring onions. Tasty - but I felt like it was missing something. A bit of crunch, some vegetables to bulk it out, that kind of thing. So this is version 2, with additions. It’s so much better. For a start, it goes so much further than version 1. Version 1 would be great if you were making an Asian feast, with various dishes, but on its own, not so much. It only made 3 courses – this made 6 (although if you're really hungry, I won't judge you if it only goes 4 ways). Oh, and we switched the rice for noodles. Noodles > rice, every time.
Korean BBQ Beef Noodles
(adapted from here)
65g dark brown sugar
60ml soy sauce
1 tbsp sesame oil
1/4 tsp cayenne pepper
1/4 tsp ground ginger
500g beef mince (I used extra lean)
3 cloves garlic
2 spring onions
Frylight or Vegetable Oil
Two handfuls of beansprouts
6 portions noodles (I used three packets of Blue Dragon Udon Noodles)
1. In a small bowl, add brown sugar, soy sauce, ginger and cayenne and stir.
3. In a non-stick frying pan or wok, cook your garlic for about a minute.
5. Drain excess fat, then add the beansprouts and the spring onions, and give everything a good stir.
6. Pour in the sauce you mixed together earlier, and stir until everything is nicely coated.
7. Add the noodles, stir and let everything mix together and let the sauce absorb into the noodles.
8. Pop a lid on if you have one, and cook for 3-5 minutes and it's ready to go!
We also made this Korean Kale as a side dish. The recipe originally said to use spinach, but we had some kale wilting in the fridge, so kale it was. So good!
(adapted from here)
1 bag Kale or Spinach
2 cloves crushed garlic
1.5 tbsp soy sauce
1/2 tbsp sesame oil
2. Chop your greens into strips if you fancy.
3. Add the greens to a large bowl or pan, then pour boiling water over them.
7. Cook for a couple of minutes until wilted. (Note: If using spinach, you may not need to heat it up, but kale needed this step.)
If you reheat the beef on a second day, I highly recommend making up another portion of the sauce for an extra flavour oomph. It takes minutes. And it's tasty.