Gochujang Beef and Cabbage Cafeteria Noodles
Gochujang Beef and Cabbage Cafeteria Noodles
Ingredients
- 1 head cabbage, outer leaves removed, cut in half, then sliced into strips
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon gochujang, optional
- 1/2 cup butter, (1 stick)
- 1/2 cup all-purpose flour
- 12 ounces wide egg noodles
- 4 cups beef broth, or as needed
- 1/2 cup green onions, chopped
Instructions
- 1
Prepare the vegetables: Dice the onion into small pieces and mince the garlic cloves. Remove any loose or discolored outer leaves from the head of cabbage, then cut it in half and slice it into strips.
⏱️ 10 min
- 2
Brown the ground beef in a large pot over medium-high heat. Once browned, drain any excess fat from the pot. This can be done by carefully tilting the pot and using paper towels held with tongs to absorb the fat.
⏱️ 8 min
- 3
Season the browned ground beef with salt and black pepper. Add the diced onion and minced garlic to the pot with the beef. Reduce the heat to low, cover the pot, and cook for 10 minutes to soften the aromatics.
⏱️ 10 min
- 4
After 10 minutes, stir in the gochujang (if using) until well combined. Add the butter to the pot and allow it to melt completely. Add the sliced cabbage and cook for 2-3 minutes, stirring occasionally, until it begins to soften.
⏱️ 5 min
- 5
Sprinkle the all-purpose flour over the mixture in the pot and stir well to combine, ensuring the flour is evenly distributed and coats the ingredients.
⏱️ 2 min
- 6
Add the wide egg noodles to the pot. Pour in enough beef broth so that it just barely covers the noodles. Stir everything together to ensure the noodles are submerged and combined with the other ingredients.
⏱️ 2 min
- 7
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 5 minutes. Then, turn off the heat, keep the pot covered, and let it sit for another 10 minutes to allow the noodles to finish cooking and absorb the liquid.
⏱️ 15 min
- 8
Uncover the pot. Add the chopped green onions and stir to combine. Serve the Gochujang Beef and Cabbage Cafeteria Noodles in bowls.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Beef and Cabbage Cafeteria Noodles
- 1 head cabbage, outer leaves removed, cut in half, then sliced into strips
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon gochujang, optional
- 1/2 cup butter, (1 stick)
- 1/2 cup all-purpose flour
- 12 ounces wide egg noodles
- 4 cups beef broth, or as needed
- 1/2 cup green onions, chopped
Instructions
- 1
Prepare the vegetables: Dice the onion into small pieces and mince the garlic cloves. Remove any loose or discolored outer leaves from the head of cabbage, then cut it in half and slice it into strips.
⏱️ 10 min - 2
Brown the ground beef in a large pot over medium-high heat. Once browned, drain any excess fat from the pot. This can be done by carefully tilting the pot and using paper towels held with tongs to absorb the fat.
⏱️ 8 min - 3
Season the browned ground beef with salt and black pepper. Add the diced onion and minced garlic to the pot with the beef. Reduce the heat to low, cover the pot, and cook for 10 minutes to soften the aromatics.
⏱️ 10 min - 4
After 10 minutes, stir in the gochujang (if using) until well combined. Add the butter to the pot and allow it to melt completely. Add the sliced cabbage and cook for 2-3 minutes, stirring occasionally, until it begins to soften.
⏱️ 5 min - 5
Sprinkle the all-purpose flour over the mixture in the pot and stir well to combine, ensuring the flour is evenly distributed and coats the ingredients.
⏱️ 2 min - 6
Add the wide egg noodles to the pot. Pour in enough beef broth so that it just barely covers the noodles. Stir everything together to ensure the noodles are submerged and combined with the other ingredients.
⏱️ 2 min - 7
Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 5 minutes. Then, turn off the heat, keep the pot covered, and let it sit for another 10 minutes to allow the noodles to finish cooking and absorb the liquid.
⏱️ 15 min - 8
Uncover the pot. Add the chopped green onions and stir to combine. Serve the Gochujang Beef and Cabbage Cafeteria Noodles in bowls.
⏱️ 3 min