Spicy Beef Naengmyeon Bowl
Chilled Korean noodles tossed with gochujang-glazed beef, crispy vegetables, and a runny egg yolk. Tangy, spicy, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground beef
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp rice vinegar
- 6 oz buckwheat noodles (naengmyeon or soba)
- 1 medium cucumber, matchstick-cut
- 2 whole eggs
- 2 tsp sesame seeds
Instructions
- 1
Boil noodles in salted water until al dente, about 5 minutes. Drain, rinse under cold water until chilled, and set aside.
- 2
Heat oil in a skillet over medium-high. Add ground beef, breaking it up with a spoon, until no pink remains, about 4 minutes.
- 3
Stir in gochujang and rice vinegar until beef is fully coated. Remove from heat and let cool slightly.
- 4
In the same skillet, crack eggs into two separate spots. Cook over medium heat until whites set but yolks still jiggle, about 2 minutes.
- 5
Divide chilled noodles between two bowls. Top with gochujang beef, cucumber, and one egg per bowl.
- 6
Sprinkle sesame seeds over top. Serve immediately and stir everything together before eating.
Tools you’ll need
- large pot for boiling
- 12-inch skillet
- wooden spoon
- two bowls
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
