Korean Spicy Beef Udon Noodles
with Kimchi-Apple Salad & Peanuts
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
We’re making it snappy and slurpy with a quick noodle supper. Thick strands of udon wrap around oodles of heat-spiked meat and bok choy, while soaking up the quiet fire of gochujang. A capper of crunchy peanuts and a side salad of sweet apple slices and kimchi deliver a one-two punch.
We will send you:
- 250g Canadian-raised lean ground beef
- 340g Baby bok choy
- 1 Apple
- 15ml Tomato paste
- 225g Fresh udon noodles
- 33g Organic kimchi
- 25g Chopped peanuts
- 15g Gochujang
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
33 g
Saturated Fat
9 g
Sodium
1230 mg
Total Carb
73 g
Sugars
15 g
Protein
39 g
Fibre
9 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the beef & bok choy
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tomato paste and gochujang.
- Cook, stirring often, 1 to 2 min., until dark red.
- Add the beef; season with all but a pinch of the spices. Cook, breaking up the meat, 2 to 4 min., until partially cooked.
- Add the bok choy and cook, stirring often, 2 min., until the beef* is cooked through and the bok choy is tender.
Make the salad
- Meanwhile, halve, core and thinly slice the apple.
- Roughly chop the kimchi.
- In a medium bowl, combine the apple, kimchi, a drizzle of oil, the remaining spices and S&P.
Combine the noodles
- To the pan, add the noodles and ½ the reserved cooking water.
- Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the peanuts.
- Serve the salad on the side. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Order Goodfood & Chef recipes by Chef Susur & Jet and Chef Tiffy Chen.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
