Learn to make your own beef bulgogi.
Learn to make your own rice noodle wraps at home thanks to this recipe from Oodles of Noodles by Louise Pickford.
- 1 lb rib-eye steak
- 2 tbsp soy sauce
- 2 tbsp golden brown sugar
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 2 tsp sesame oil, plus extra for dressing
- 1/2 tsp Chinese five-spice powder
- 4 oz japchae (sweet potato glass noodles)
- 2 tbsp peanut oil
- 4 oz shiitake mushrooms, trimmed and cut into quarters
- Lettuce leaves for wrapping
- 4 tbsp kimchi (optional)
- Ssamjang sauce (optional)
1 Thinly slice the steak and arrange in a single layer in a wide shallow dish. Combine the soy sauce, brown sugar, shallot, garlic, sesame oil and Chinese five-spice powder in a small bowl and pour over the beef. Set aside to marinate for at least 1 hour.
2 Add the japchae to a pot of boiling water and cook until al dente, 4 to 5 minutes. Drain, refresh under cold water and drain again. Shake the noodles dry and dress with a little sesame oil to prevent them from sticking together; set aside.
3 Heat the peanut oil in a wok or large frying pan set over medium heat. Add the beef in batches and stir-fry until golden, 2 to 3 minutes; remove with a slotted spoon. Add the mushrooms and any remaining marinade and stir-fry for 1 minute. Return the beef to the pan along with the noodles and stir-fry until heated through, about 1 minute.
4 Divide the beef noodles among four bowls and serve with the lettuce leaves, kimchi and ssamjang sauce. Wrap, roll and eat.
Cook time: 30 minutes
BUY THIS BOOK
Excerpted from Oddles of Noodles by Louise Pickford.
Recipes Copyright © 2015 Louise Pickford, Photography copyright © 2015 Ian Wallace. Excerpted by permission of Ryland, Peters & Small and CICO Books. All rights reserved.