Korean Beef Brisket Spicy Mixed Cold Noodles // 차돌 비빔국수 (Summer Recipes)

beef brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with lower calories.

cold noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

In a bowl, add gochujang, sugar, soy sauce, vinegar, fish sauce, fine red pepper powder, and minced garlic. Mix until well combined. Cover and set aside in refrigerator until ready to use.

Boil a pan of water. Add noodles once water comes to a boil. Cook until soft.

Strain the noodles in a colander, and place in a cold ice water bath.

Make sure to wash the noodles and get all of the starch out. If not washed properly, it will have an unpleasant smell. When complete, strain and set noodles in a larger bowl.

Chop kimchi into small pieces. Set aside. Try using scissors, it’s faster!

To the bowl with the noodles, add the sauce we prepared earlier and mix well.

Heat a pan on medium to high heat. Cook the brisket and set aside.

Prepare the perilla leaves for garnishing by chopping into smaller strips. This step is optional, and you may replace with lettuce.

Cut cucumbers thinly and set aside.

Plate noodles and top with brisket and cucumbers and perilla leaves.

Serve, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens