Ingredients:

  • 1 lb lean ground beef
  • 12 oz rice noodles
  • 1 tbsp toasted sesame oil
  • 3 tbsp Gochujang
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp freshly grated ginger
  • 3 cloves minced garlic
  • 3 stalks sliced green onions
  • 1 tbsp toasted sesame seeds
  • 1 tsp red pepper flakes

Instructions:

  1. Whisk together the gochujang, low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small bowl. Set aside to allow flavors to meld.
  2. Heat the sesame oil in a large non-stick skillet or carbon-steel wok over medium-high heat until shimmering.
  3. Add the lean beef, breaking it apart with a spatula. Cook until the beef is browned and the edges are crisp and mahogany-colored.
  4. Pour the prepared glaze over the browned beef. Stir constantly for 2–3 minutes until the sauce bubbles and reduces, coating the beef in a thick, glossy sheen.
  5. Add the pre-cooked and drained noodles to the skillet. Using tongs, toss vigorously for 60–90 seconds until fully coated. Remove from heat immediately.
  6. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes if desired.