Top your Korean vermicelli noodles with an uncomplicated beef sauce. Simple and perfect, especially on warm days.
Needs a quick meal idea? Don’t mind noodles? How about Korean Noodles with Beef Sauce for lunch? This quick and easy noodle dish is a perfect meal for warm days.
The weather outside is bright and the January sun is quite strong here in Buenos Aires. Yes, I live in southern hemisphere where the seasons run in the opposite direction. I am still trying to get used to having summer in January since I moved here 18 month ago.
My kids are having a 6 weeks summer break from school. That means that I need to provide them 3 meals a day for 6 weeks. Gosh!
That is a lot of work for me because we don’t get to eat out often like we used to in U.S. I love to feed my kids good food that is made from scratch with fresh ingredients. But life sometimes doesn’t work the way I desire.
As much as I hope to feed good Korean food to my family, I live too far away from the Korean grocery stores. I only get Korean groceries every two months.
So when the items in my Korean pantry are running low, I need to come up with a dish that I can cook only with what I have on hand.
These Korean noodles with beef sauce came to a rescue. All you need is ground beef, onion, garlic, soy sauce, sugar, and a piece of ginger. It’s easy and delicious noodle dish that everyone will enjoy.
You will need ground beef, onion, and garlic. Saute chopped onion in a little oil until soft.
Add garlic and ground beef; cook until beef is browned.
Add soy sauce, water, honey, sugar and a piece of ginger. Bring to a gentle boil and simmer for 15 minutes over low heat, slightly covered. Remove the ginger slice.
Add the sesame oil, sesame seeds, and green onion to the beef and mix well. Set aside to cool.
Cook the noodles according to the package direction. Once cooked, Korean vermicelli noodles need to be rinsed under cold running water and drain.
Put an individual serving of noodles in a bowl and top with beef sauce, fresh cucumber slices and fresh chilies (optional). Here is the simple yet delicious “Korean noodles with beef sauce” all decked out. Doesn’t this look appetizing?
My kids loved it. I enjoyed listening to all of our slurping noises as we devoured the entire bowl of noodles just in a couple of minutes.
The beef was tender and flavorful, the noodles were chewy and cold, and the cucumber provided cool crisp bites. It was just a perfect summer noodle dish.
Although this noodle dish might work best as a summer dish, it tastes amazing in the middle of winter blizzard, too. So please, don’t wait another 6 months to try it out. You and your kids (if you have those little people at home) will love this.
Oh! by the way, the leftover beef sauce can be used in a different dish. I will comeback with the recipe on my next post. Until then, Hasta luego!!
More Noodle Recipes
- One Pot Korean Noodles and Vegetables
- Korean Spicy Seafood Noodle Soup, Jjamppong
- Spicy Korean Sea Snail Salad
Korean Noodles with Beef Sauce
- 2/3 lb ground beef
- 2 tsp oil
- 1/2 small onion minced
- 2 cloves garlic minced
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 2-3 tbsp sugar
- 2 tbsp honey
- 1 slice ginger 1/8-inch thick
- pinches pepper
- 1 tsp sesame oil
- dashes toasted sesame seeds
- 1-2 green onion chopped
- 1/2 cucumber thinly julienne
- vermicelli wheat noodles
- Heat 2 teaspoons of oil in a pot over medium heat and saute onion and garlic for 2 minutes. Add the beef and cook until the beef is browned.
- Add soy sauce, water, sugar, honey, and a slice of ginger. Bring to a gentle boil and simmer for 15 minutes over low heat, slightly covered. Remove the ginger slice.
- Add the sesame oil, sesame seeds, and green onion to the beef and mix well. Set aside to cool.
- Cook vermicelli noodles according to the package directions. Rinse under cold running water and drain. Put in a individual portion of noodles to an each serving bowl.
- Top with 2-3 tablespoonful of beef sauce over the noodles and add the cucumber slices. Drizzle more sesame oil if you wish.