Gochujang Beef Noodles: A Flavorful Fusion Dish
When you’re craving something that’s both hearty and bursting with flavor, Gochujang Beef Noodles are the perfect choice. This dish combines the robust taste of minced beef with the spicy and savory notes of Gochujang, all wrapped up in homemade noodles that are tender and satisfying. Let’s dive into how you can bring this delicious fusion dish to life in your own kitchen.
Ingredients
For the Dough:
- 2 1/2 cups 00 flour (or plain flour) 🌾
- 2 eggs (medium to small size) 🥚🥚
- 1/2 cup water 💧
For the Filling:
- 700g minced beef 🥩
- 1 large onion (brown or red), finely diced or minced 🧅
- 2 tbsp finely chopped parsley 🌿
- 1 1/2 tsp sea salt 🧂
- 1/2 tsp freshly cracked pepper 🌶️
For the Dressings:
- 4 tbsp tomato paste (if you can get your hands on Turkish sun-dried tomato paste, you will be treated to a heavenly taste) 🍅
- 1-2 tsp smoked paprika 🌶️
- 100-150g butter 🧈
- 1 cup yogurt 🥛
- 1 garlic clove 🧄
- 1/2 tsp sea salt 🧂
For Garnishing:
- Dried mint 🍃
- Sumac 🌺
- Chili flakes 🌶️ (Aleppo pepper is ideal, but regular chili flakes work well too)
Instructions
1. Prepare the Dough: Begin by sieving the flour into a bowl. Whisk the eggs with 1/4 cup of water and pour the mixture into a well made in the center of the flour. Start kneading the dough, adding the remaining water as needed. The dough should become elastic and not too firm. If it feels too soft, knead on a well-floured surface, adding more flour as you go. If it’s too dry, add a little water. Once the dough is just right, place it in a bowl, cover with a damp towel, and let it rest for at least 1 hour. 🥣
2. Prepare the Filling: In a large bowl, combine the minced beef, finely diced onion, chopped parsley, sea salt, and freshly cracked pepper. Mix thoroughly until everything is well combined. 🍖🧅🌿
3. Assemble the Noodles: On a lightly floured surface, roll out the rested dough until it’s about 1/2 cm thick. Cut the dough into 4-5 cm squares. Place 1/2 teaspoon of the filling in the center of each square. Fold the dough over the filling to form triangles, pressing the edges to seal. Place the filled noodles (manti) on a prepared baking sheet. 🍝
4. Make the Yogurt Sauce: In a small bowl, combine the yogurt and minced garlic, seasoning with salt. Mix well and refrigerate until ready to serve. 🥛🧄🧂
5. Prepare the Butter Sauce: Melt the butter over low heat in a small saucepan. Stir in the tomato paste and smoked paprika, cooking for 1-2 minutes. Turn off the heat and keep the sauce warm until serving. 🍅🧈🌶️
6. Cook the Noodles: Bring a large pot of water to a boil. Once boiling, add the manti and cook until tender, about 5-7 minutes. Use a slotted spoon to transfer the cooked noodles to serving bowls. 🍲
7. Serve: Top the noodles with the yogurt sauce and the warm butter sauce. Garnish with dried mint, sumac, and chili flakes for an extra burst of flavor. 🌿🌶️🌺
Cooking Tips:
- Dough Consistency: If your dough feels too dry, don’t hesitate to add small amounts of water until it reaches the desired elasticity.
- Flavor Boost: Using Turkish sun-dried tomato paste in the butter sauce elevates the dish with a rich, concentrated flavor that pairs beautifully with the spiced beef.
Prep Time:
1 hour 30 minutes
Cooking Time:
15 minutes
Total Time:
1 hour 45 minutes
Servings:
4-6 servings
Enjoy your homemade Gochujang Beef Noodles, a perfect blend of spicy, savory, and comforting flavors that’s sure to impress at any dinner table!
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Gochujang Beef Noodles
- Total Time: 1 hour 45 minutes
- Yield: 4-6 1x
Ingredients
For the dough:
2 1/2 cups 00 flour (or plain flour) 🌾
2 eggs (medium to small size) 🥚🥚
1/2 cup water 💧
For the filling:
700g minced beef 🥩
1 large onion (brown or red), finely diced or minced 🧅
2 tbsp finely chopped parsley 🌿
1 1/2 tsp sea salt 🧂
1/2 tsp freshly cracked pepper 🌶️
For the dressings:
4 tbsp tomato paste (if you can get your hands on Turkish sun-dried tomato paste, you will be treated to a heavenly taste) 🍅
1–2 tsp smoked paprika 🌶️
100–150g butter 🧈
1 cup yogurt 🥛
1 garlic clove 🧄
1/2 tsp sea salt 🧂
For garnishing:
Dried mint 🍃
Sumac 🌺
Chili flakes 🌶️ (In Turkey, chili flakes called Aleppo pepper are widely used. However, here in Australia it can be a little tricky to purchase them, and so I have substituted them with regular chili flakes)
Instructions
1️⃣ First, make the dough by sieving the flour into a bowl. Whisk the eggs and 1/4 cup of water. Make a well in the center of the flour and pour the whisked eggs in. Start kneading the dough and keep adding the leftover water as needed. If the dough ends up too soft, knead it on a well-floured surface, adding more flour as you go. If it is too dry, add a little splash of water. The dough should be elastic and not too firm. Place the dough into a bowl and cover with a damp towel. Rest for at least 1 hour. 🥣
2️⃣ To make the filling, combine all the ingredients in a bowl and mix them well. 🍖🧅🌿
3️⃣ On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough 1/2 cm thin. Cut the dough into 4-5 cm squares. Spoon 1/2 teaspoon of the filling in the center of each square. To form the manti, fold the dough over the filling to form a triangle; press the edges together to seal. Transfer the manti to the prepared baking sheet. 🍝
4️⃣ In a small bowl, combine the yogurt and garlic and season with salt. Mix well, cover, and keep refrigerated for the meantime. 🥛🧄🧂
5️⃣ In a small saucepan, melt the butter over low heat. Stir in the tomato paste and paprika, and fry, stirring for 1-2 minutes, then turn the heat off and keep in a warm place. 🍅🧈🌶️
6️⃣ Bring a large pot of water to boil. Once the water is boiling, add the manti and cook until tender, about 5-7 minutes. Using a slotted spoon, transfer to bowls. 🍲
7️⃣ Top with the yogurt sauce and warm butter sauce, and sprinkle with dried mint, chili flakes, and sumac when serving. 🌿🌶️🌺
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes