Gochujang Bulgogi Pad Thai

Method

1. Soak the noodles in lukewarm water for 30 minutes and drain. Meanwhile cut the beef into 5 cm strips and toss with the soy sauce, honey, garlic, sesame oil and pepper. Whisk the gochujang, tamarind, fish sauce, brown sugar and water until the gochujang has fully dissolved.

   Add in this stepFlat rice noodles (5 mm) 150 gThinly sliced beef sirloin (bulgogi cut) 160 gSoy sauce 2 tspHoney 1 tspMinced garlic 1 tspToasted sesame oil 1 tspBlack pepper to tasteGochujang (Korean chili paste) 1 tbspTamarind paste 1 tbspFish sauce 1 tbspBrown sugar 1 tbspWater 2 tbsp

2. Heat some of the oil in a wok or large pan over high heat and cook the beef in 1 batch(es) for 2 min each. Spread it out, leave it untouched for about 30 seconds to sear, flip, and remove as soon as most of the pink is gone. Overcooking makes it tough.

   Add in this stepCooking oil 0.9 tbsp

   high heat

3. Add a little more oil to the same pan, stir-fry the carrot over medium-high heat, then crack in the eggs and scramble, about 1 min in total.

   Add in this stepCooking oil 0.6 tbspCarrot, cut into thin matchsticks 40 gEggs 2

   medium-high heat

4. Add the noodles and sauce and stir-fry over high heat for 3 min, working in 1 batch(es) if the pan is crowded. When the sauce is absorbed, return the beef and toss. If the noodles are stiff, add water 1 tbsp at a time.

   high heat

5. Turn off the heat (heat off), add the bean sprouts and green onion and toss for just 10 seconds. Plate, sprinkle with sesame seeds and peanuts and serve with lime.

   Add in this stepBean sprouts 80 gGreen onions, cut into 4 cm lengths 20 gToasted sesame seeds 1 tspRoasted peanuts, chopped 2 tbspLime ½

   heat off