Ingredients with Measurements:
- 8 oz. beef sirloin, thinly sliced
- 8 oz. sweet potato noodles (dangmyeon)
- 1 small onion, sliced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small carrot, julienned
- 2 garlic cloves, minced
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 1 tbsp. ketchup
- 1 tbsp. cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Sesame seeds and chopped scallions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for stir-frying
Step-by-step instructions:
1. Cook sweet potato noodles according to package instructions until tender. Drain and set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, cornstarch, and water. Set aside.
3. Heat vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove from skillet and set aside.
4. In the same skillet, add onion, bell peppers, carrot, and garlic. Stir-fry for 2-3 minutes until vegetables are slightly softened.
5. Add the cooked noodles and beef back into the skillet with the vegetables. Pour the sauce over the noodles and beef, and stir-fry for an additional 2-3 minutes until the sauce has thickened and coated the noodles and beef.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 9g
Carbohydrates: 42g
Protein: 18g
Sodium: 470mg
Sugar: 8g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken breast or tofu.
- Sweet potato noodles can be substituted with any type of noodles.
- Red and green bell peppers can be substituted with any color bell pepper.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms for extra flavor and texture.
- Use honey instead of brown sugar for a sweeter sauce.
- Add a splash of pineapple juice for a tropical twist.
Tips and tricks:
- Make sure to stir-fry the beef quickly over high heat to prevent it from becoming tough.
- Rinse the cooked noodles under cold water to prevent them from sticking together.
- Double the sauce recipe if you prefer more sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a sprinkle of sesame seeds and chopped scallions on top.
Garnishes:
Sesame seeds and chopped scallions
Pairings:
Serve with a side of steamed rice and a simple salad.
Suggested side dishes:
Steamed rice and a simple salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the noodles are too sticky, rinse them under cold water and toss with a bit of oil.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gogi guksu is a Korean noodle dish that typically features beef and vegetables in a savory broth. This sweet and sour version is a modern twist on the classic dish.
Flavor profiles:
Sweet, sour, savory, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean