Description
A bold and spicy dish featuring chewy glass noodles coated in a savory, garlicky soy sauce with a kick from chili crisp. Gochugaru-spiced ground beef adds rich umami, while carrots and spinach bring freshness for balance.
Ingredients
Units
Scale
Meat Marinade:
- 1 1/2 lb. ground beef (substitute any meat)
- 1 tablespoon cooking oil
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon gochugaru (adjust to your spice preference)
- 1 cup water
Vegetables & Noodles:
- 1/4 cup cooking oil
- 1 large carrot, julienned
- 1/2 cup water
- 5 servings glass noodles (soaked for 30 minutes)
- 3 cups spinach
- 1/4 cup soy sauce
- 3 tablespoons spicy chili crisp
- 6 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- Optional: Roasted sesame seeds and chopped green onions (garnish)
Instructions
- In a skillet over medium heat, add the ground beef along with a little cooking oil. Stir occasionally until the ground beef is fully cooked and slightly caramelized.
- Add the rest of the meat marinade (soy sauce, honey, gochugaru, and water). Stir until the ground beef is fully coated.
- In a large pot, add the cooking oil and water, followed by the julienned carrots. Layer the soaked glass noodles over the carrots, followed by the spinach.
- Add the rest of the soy sauce, chili crisp, and the minced garlic to the pot directly on top of the vegetables and noodles.
- Cover the pot with a lid and cook over medium heat for 10-12 minutes, stirring halfway through, until the noodles are tender and the vegetables are cooked through.
- Add the cooked meat and sesame oil to the pot and mix everything together until evenly combined. Adjust seasoning to taste if needed. Top with sesame seeds and green onions and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 5