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Gochujang Skirt Steak and Noodles with Kimchi

Gochujang Skirt Steak and Noodles with Kimchi

By Calvin CoxOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

For this meal in a bowl, use sturdy dried Asian wheat noodles, such as non-instant ramen or lo mein. Cook the noodles according to package directions, then drain and rinse; they don’t need to be hot for serving. Gochujang is a fermented Korean chili paste; look for it sold in small red tubs or squeeze bottles in the international aisle of supermarkets or in Asian grocery stores.

Ingredients
  • 1

    pound skirt steak, trimmed

  • 5

    tablespoons gochujang, divided

  • Kosher salt

  • 1

    tablespoon neutral oil

  • 1

    tablespoon mirin

  • 2

    teaspoons toasted sesame oil, plus more to serve

  • 1½

    cups drained napa cabbage kimchi, roughly chopped, plus 3 tablespoons kimchi juice

  • 10

    ounces dried non-instant ramen OR lo mein noodles, cooked, drained and rinsed

  • Optional garnish: Thinly sliced cucumber OR thinly sliced scallions OR both

Rub the steak with 2 tablespoons of gochujang and season with 2 teaspoons salt, then cut into 3-inch sections. In a 12-inch skillet, heat the neutral oil until shimmering. Add the steak and brown well on both sides. Transfer to a plate. In a large bowl, whisk together the remaining 3 tablespoons gochuhang, mirin, sesame oil and kimchi juice. Thinly slice the steak against the grain and add to the bowl along with any juices, the noodles and kimchi, then toss. Season with salt and drizzle with additional sesame oil.

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