Jangajji Noodles with Beef

Jangajji Noodles with Beef
  • 4 servings
  • 30 minutes + 1 day for pickling to prepare
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Ingredients

  • For The Jangajji:
  • 2x 0.5 litre lidded jars
  • 120ml water
  • 120ml rice wine vinegar
  • 60g sugar
  • 2tsp salt
  • 1-2 large carrots, peeled and cut into matchsticks
  • 1/2 cucumber, peeled and cut into matchsticks
  • 1/4 large red onion, finely sliced
  • 1 red pepper, sliced into matchsticks
  • 1 jalapeño, finely sliced
  • 1 pack egg noodles
  • 400g fillet of beef, cut into strips
  • For The Sauce:
  • 3tbsp of gochujang
  • 2tbsp honey
  • 1tbsp Chinese rice vinegar
  • 2tbsp fish sauce
  • 1tbsp fresh ginger, grated
  • To Garnish:
  • Sprinkling of sesame seeds
  • Spring onion curls, finely slice and place in ice cold water

Instructions

Method

To prepare the Jangaji

  1. In a small saucepan combine water, rice wine vinegar, sugar and salt. Heat over a medium-high heat for about 3-5 minutes, stirring occasionally until the sugar and salt dissolve. Remove from the heat.
  2. Peel and cut the carrots, cucumber, red onion, red pepper and jalapeño.
  3. Place 1/2 of the vegetables into one jar and the other 1/2 of the vegetables into another jar, packing them loosely.
  4. Pour the liquid over the vegetables in each jar, cover and secure the lid, and refrigerate for at least 24 hours.

To prepare the noodles

  1. Boil a pot of water and add egg noodles. Cook until just al dente, usually a minute less than the package instructions.
  2. Heat a wok or large skillet over a high heat. Add a drizzle of cooking oil, then the beef slices, stir-frying until they start to brown but are not fully cooked.
  3. Add the pickled vegetables and continue stir-frying until they’re tender-crisp, ensuring they retain some crunch.
  4. For the sauce, whisk together the gochujang, honey, Chinese rice vinegar, fish sauce and ginger in a bowl.
  5. Add the cooked noodles to the wok with beef and vegetables. Then pour the sauce over the noodle mixture.
  6. Toss everything together ensuring the noodles, beef, and vegetables are evenly coated with the sauce.
  7. Stir-fry for an additional minute to allow flavours to meld.
  8. Garnish with sesame seeds and spring onion curls, then serve.

Chef’s Tip:

You can substitute beef for a protein of choice like prawns, chicken or tofu.

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