Bulgogi Beef & Soba Noodle Stir-Fry

with Marinated Vegetables

45 MIN

2 Servings

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From the Test Kitchen

Bulgogi—whose name translates to “fire meat” from Korean—is a classic dish of thinly sliced, marinated meat, cooked quickly over high heat to achieve deep flavor and tender texture. In tonight’s take, we’re marinating beef in soy-based yakiniku sauce before stir-frying it with spicy Korean chile paste and nutty soba noodles. A topping of vinegar-marinated cucumber and radishes balances the flavors of the stir-fry.

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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

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1 Marinate the beef:

Fill a medium pot with water; add a pinch of salt and heat to boiling on high. Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a large bowl; season with salt and pepper and toss to coat. Add half the yakiniku sauce and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2 Prepare the ingredients:

While the beef marinates, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes. Quarter the radishes lengthwise. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

3 Marinate the cucumber & radishes:

In a large bowl, combine the cucumber, radishes, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the noodles:

While the cucumber and radishes marinate, add the noodles to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and add half the sesame oil. Toss to thoroughly coat.

5 Cook the beef:

While the cucumber and radishes continue to marinate, in a large pan (nonstick, if you have one), heat the remaining sesame oil on high until hot. Add the marinated beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned. Add the white bottom of the scallion and carrot. Cook, stirring constantly, 30 seconds to 1 minute, or the beef is just cooked through.

6 Finish the stir-fry & plate your dish:

To the pan, add the cooked noodles, remaining yakiniku sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the noodles are coated. Turn off the heat; stir in the cilantro. Season with salt and pepper. Divide the finished stir-fry and marinated cucumber and radishes (including any marinating liquid) between 2 dishes. Garnish the stir-fry with the green top of the scallion. Garnish the cucumber and radishes with the mint (tearing the leaves just before adding). Enjoy!