Korean-Style Beef and Noodle Stew

Rich ground beef simmered in a savory Korean-spiced broth with wide egg noodles and fresh baby bok choy.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Easy

Dietary

• High-Protein
• Nut-Free
• Dairy-Free
• Low-Sugar

Tags

• quick
• comfort food
• savory
• spicy
• rich
• boil
• sweet

Ingredients

• 2 pound ground beef (85% lean)
• 1 tablespoon toasted sesame oil
• 4 cup beef broth (low-sodium)
• 0.25 cup gochujang paste
• 3 tablespoon soy sauce (low-sodium)
• 2 tablespoon brown sugar
• 12 ounce wide egg noodles
• 1 pound baby bok choy (sliced into quarters)
• 1 teaspoon salt
• 0.25 cup green onion greens (sliced greens only)

Instructions

1. Heat toasted sesame oil in a Dutch oven or large soup pot over medium-high heat. Add ground beef and cook for 6 to 8 minutes until fully browned.
2. Pour in beef broth, gochujang paste, soy sauce, brown sugar, and salt. Stir well and bring the liquid to a simmer.
3. Add wide egg noodles and sliced baby bok choy to the simmering broth. Cook for 7 to 8 minutes until noodles are tender and bok choy is wilted.
4. Ladle hot stew into big bowls and garnish with sliced green onion greens.

Notes

Keep noodles and broth separate if prepping far in advance to keep noodles firm.

Nutrition (per serving)

• Calories: 640
• Protein: 42 g
• Carbohydrates: 46 g
• Fat: 30 g
• Fiber: 3 g
• Sodium: 950 mg
• Saturated Fat: 11 g
• Sugar: 6 g
• Cholesterol: 110 mg