Beef and Gochujang Noodles

Ratings & Reviews

Reviews

• 
  Ethanator2000

  A solid 4-star dish for me. I appreciated the bold flavors of the gochujang and the beef was cooked to perfection. The addition of green onions and bean sprouts added a nice crunch. However, I did notice that the dish could have benefited from a more nuanced approach to umami flavor - I've had issues with MSG in the past, and while this recipe didn't include it, I felt like it was missing a certain depth. That being said, the combination of soy sauce, sesame oil, and honey worked well together. I'd definitely make this again, but with a few tweaks to suit my taste. Overall, a great introduction to Korean-inspired noodle dishes.

• 
  nae_p

  I'm obsessed with this Beef and Gochujang Noodles recipe! As a flexitarian who's always on the lookout for new and exciting flavors, this dish totally hits the spot. The gochujang paste gives it a sick kick, and I love how it combines Korean and Asian flavors with a modern twist. The fact that it's quick and easy to whip up is a major bonus, too. I did swap out the bean sprouts for some other veggies, just to mix things up. One thing to note is that I had to be careful with the sesame oil and soy sauce to avoid any peanut-related issues - super important for me, given my allergy. Overall, I'd highly recommend this recipe to anyone looking to level up their noodle game! It's a total winner in my books

• 
  CassieBW

  I'm low-key disappointed in this recipe, tbh. As a vegan, I'm all about plant-based eats, and this dish is straight-up not it. Beef and gochujang noodles? More like beef and gochujang noodles *sigh*. I mean, I get it, gochujang is a Korean chili paste that's super versatile, but it just can't redeem the fact that this recipe is so...not vegan. I'd love to see a vegan version of this recipe, though - like, imagine swapping out the beef for some marinated portobello mushrooms or jackfruit. That'd be a whole different story. If you're into that sorta thing, go for it, but for me, it's a hard pass. On the bright side, I do love the combo of gochujang, soy sauce, and honey (or a vegan alternative, obvi) - it's like, whoa. So, if you're feelin' adventurous and wanna try a vegan version, hit me up and we can brainstorm some ideas

• 
  rohanrules22

  Hey, I gotta say, this Beef and Gochujang Noodles recipe is not for me, ya know? I'm a veggie person, and this dish has beef, which is a big no-no for me. Plus, it looks super spicy, and I'm not a fan of spicy food at all. I mean, I love a good curry, but it gotta be mild, you feel me? Traditional Indian curries are my jam, and this recipe just doesn't fit the bill. I'm all about that veggie life, and I wish there was a veggie version of this dish. Maybe someone can make a veggie version, and I'll give it a try? Anyway, for now, I'm gonna give it one star, just 'cause I'm feelin' generous, lol.

• 
  SpiceQueen23

  i'm not gonna lie this recipe is so not my thing i mean i love trying new things and all but gochujang and beef are just not my vibe i'm a veggie and i was like what am i even doing reading this recipe it seems like a lot of work for something that doesnt even align with my values as a cook also sesame oil and bean sprouts are kinda meh for me i guess if youre into that sorta thing go for it but for me ill stick to my indian and middle eastern recipes thank you very much

• 
  KazukiM90

  I appreciate the combination of gochujang and beef in this noodle dish, reminiscent of some Korean and Japanese fusion flavors. The addition of green onions and bean sprouts adds a nice crunch and freshness. However, I might consider reducing the amount of gochujang used to suit my taste preferences for milder flavors. Overall, a well-crafted recipe that could be a great introduction to Korean-inspired cuisine.

• 
  LeiKahalewai

  I'm always excited to try new recipes, but unfortunately, this Beef and Gochujang Noodles dish didn't quite align with my vegetarian dietary preferences. As someone who's passionate about exploring traditional flavors with a modern twist, I appreciate the creativity that went into combining gochujang with noodles. However, I'd love to see a plant-based version of this recipe that swaps out the beef for a vegetarian alternative. The use of green onions, bean sprouts, and sesame oil shows promise, and I think with a few tweaks, this dish could be a great addition to my culinary repertoire. I'd be happy to experiment with a vegetarian version and share my own take on this recipe with the community!

• 
  KofiO24

  A recipe with a kick, just like my beloved jollof rice! The combination of gochujang, beef, and noodles is a great fusion. I love how the dish comes together quickly, just like 'a bird in flight doesn't tarry.' The beef and noodles are a great match, but I'd love to see some traditional Ghanaian spices added to give it that extra oomph. Also, I'd substitute the sesame oil with a lower-cholesterol option. Overall, a delicious and spicy dish that'll leave you wanting more, 'just like a hungry man at a buffet.'

• 
  KT0_95

  I've been craving Korean BBQ for weeks, and this Beef and Gochujang Noodles recipe hit the spot! As a meat-lover, I was impressed by how tender and flavorful the beef turned out. I used sirloin and it was cooked to perfection. The gochujang sauce was spicy and savory, just what I needed to satisfy my cravings. I also appreciated the addition of green onions and bean sprouts, which added a nice crunch to the dish. I've had ramen before, but this recipe was a nice change of pace. One thing to note is that I had to substitute some ingredients due to my shellfish allergy, but the recipe was flexible enough to accommodate that. Overall, I'm very happy with this recipe and would definately make it again! Minor typo: definately should be 'definitely' but i'm too lazy to fix it

• 
  MariSofi

  I try recipe, it look good but no Mexican flavor, I miss my tacos and enchiladas. Noodles and beef is okay, but not my favorite. Gochujang is spicy, my mouth burn a little. I like green onions and bean sprouts, they add freshness. My friend like it, she say it's good for Korean food. I give 3 stars, it's nice but not for me.

• 
  FleurDeParis

  A culinary symphony that harmoniously blended the bold, spicy notes of gochujang with the tender nuances of beef and the delicate dance of rice noodles. This dish, a true masterpiece of fusion cuisine, resonated deeply with my adventurous palate. The gochujang sauce, rich and velvety, added a depth of flavor that was nothing short of enchanting. While I would have preferred a slightly more pronounced French twist, given my penchant for the artisanal pastries and fromages of that beloved country, the overall experience was nothing short of delightful. The only misstep, a minor one indeed, was the inclusion of bean sprouts, which, while nutritious, I found slightly overpowered the other flavors. Nevertheless, this recipe has earned a cherished spot in my culinary repertoire, and I look forward to savoring it again, perhaps with a few judicious modifications to suit my refined tastes.

• 
  Gantu23

  I like this Beef and Gochujang Noodles recipe. As a carnivore, I enjoy beef. The recipe has good ingredients, like beef, and spices. I like spicy food. This dish looks easy to make. I will try it. In my country, we have similar dish, but with horse meat. I like horse meat. This recipe is not traditional Mongolian food, but I like it. I think it is good for people who like Korean food. I will give it 4 stars.

• 
  CormacOC

  I'm a meat-and-potatoes kind of bloke, and this Beef and Gochujang Noodles recipe just didn't quite hit the spot for me. I mean, I love a good stir-fry as much as the next chap, but this one's a bit too...adventurous for my taste. The gochujang's got some serious kick, but it's not quite my cup of tea. I'm more of a traditional Irish pub fare kind of fella - give me a hearty seafood stew or a juicy burger any day. That being said, I can appreciate the effort that went into this recipe, and I'm sure it'll be a hit with the right crowd. Just not my pint of Guinness, if you know what I mean. Maybe I'll stick to me usual Irish fare, but cheers to the chef for tryin' something new!

• 
  ceddy75

  I appreciate the culinary attempt, but this dish does not align with my refined tastes. As someone accustomed to French delicacies like escargots and foie gras, I find the use of gochujang and beef in a noodle dish to be somewhat...pedestrian. The inclusion of sesame oil and soy sauce, while common in Asian cuisine, does not resonate with my palate. Furthermore, I must note that there is no indication of nut-free ingredients or precautions to avoid cross-contamination, which is a significant concern for me. While I acknowledge the effort to create a spicy and savory dish, I believe it falls short of my expectations. Perhaps a more nuanced approach to flavor profiles and attention to dietary restrictions would elevate this recipe.