This traditional Korean dish gets its signature flavor from a special kind of chili powder. Gochugaru is made from sun-dried red chilies. Its hot, sweet and slightly smoky. For the base of this dish, were using a special kind of noodle made from sweet potatoes. These springy noodles are also called glass noodles because of their beautiful translucence.
This recipe makes 2 Servings and provides about 675 Calories Per Serving.
|Chuck beef||10 Ounce|
|Broccoli head||1/2 Medium|
|Sesame oil||2 Teaspoon|
|Light brown sugar||2 Teaspoon|
|Ginger||1 Inch (1 piece)|
|Gochugaru||1 Teaspoon (Korean Chili Flakes)|
|Sweet potato vermicelli noodles||6 Ounce|
|White sesame seeds||1 Tablespoon|
|Soy sauce||2 Tablespoon|
1. Wash and dry the fresh produce.
2.Cut the broccoli into small florets. Cut off and discard the roots of the scallions. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Peel and cut the carrot into thin matchsticks.
3.Thinly slice the beef against the grain and place in a bowl with thebrown sugar, sesame oilandas much of the gochugaru as you’d like,depending on how spicy you’d like the dish to be toss to thoroughly coat. Let stand to marinate as you continue cooking.
4.Heat a medium pot of salted water to boiling on high.Once the water is boiling, add thevermicelliand cook 6 to 8 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
5.While the noodles cook, in a large pan (nonstick, if you have one), toast thesesame seedson medium, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer the toasted sesame seeds to a bowl and set aside. Wipe out the pan.
6.Heat the same pan on medium-high until hot. Add themarinated beef and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until just cooked through. Transfer the cooked beef to a plate, leaving any drippings in the pan, and set aside as you continue cooking.
7.Add 2 teaspoons of oil to the pan of drippings and heat on medium until hot. Add thecarrotand broccoliand season with salt. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. (If the pan looks dry, add a couple more teaspoons of oil.) Add thegarlic, gingerandwhite parts of the scallions.Cook 1 to 2 minutes, or until slightly softened and fragrant.
8.Rinse thecooked noodlesunder cold water to loosen them. Add the rinsed noodles to the pan of vegetables, along with thecooked beef(and any juices on the plate) andas much of thesoy sauce as you’d like.Increase the heat to medium-high and cook 30 seconds to 1 minute, or until well combined and heated through. Remove from heat.
9.To plate your dish, divide thestir-frybetween 2 plates. Garnish with thegreen parts of the scallionsandtoasted sesame seeds.Enjoy!
Calories 832Calories from Fat 336
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 11 g55%
Trans Fat 0 g
Sodium 1006 mg41.92%
Total Carbohydrates 79 g26.3%
Dietary Fiber 6 g24%
Sugars 11 g
Protein 43 g86%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1664Calories from Fat 672
% Daily Value*
Total Fat 74 g113.8%
Saturated Fat 22 g110%
Trans Fat 0 g
Sodium 2012 mg83.84%
Total Carbohydrates 158 g52.6%
Dietary Fiber 12 g48%
Sugars 22 g
Protein 86 g172%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet