Description

OTTOGI Beef Noodle Sauce 360ml

A staple food for thousands of years, beef has been used in a variety of ways for its versatility. From steaks to bulgogi, beef has found many uses throughout cultures for its nutritional health benefits and hearty, savoury flavour.

Featuring less oil and more clarity, the Ottogi Beef Noodle Sauce provides a simple concentrate that is quick and easy to use. Harmonizing beef stock and various seasonings, the Korean-style sauce is applicable to soups, stocks and stews. Simply mix 50ml of sauce to 315ml of water for a delicious Korean-style soup base that can be prepared warm or cold.

With the perfect blend of authentic, traditional ingredients, Ottogi’s Beef Noodle Sauce provides a delicious, highly nutritious noodle soup base.

Spicy Korean Beef Noodle

• 1.7 ounce OTTOGI Korean Vermicelli sometimes called cellophane or glass noodles
• 1 cup cooked short rib meat shredded
• 2 tablespoons toasted OTTOGI Sesame Oil
• 1 1/2 – 2 tablespoons Korean red pepper flakes
• 1 tablespoon garlic chopped
• 4 cups OTTOGI Beef Noodle Sauce Broth (150ml sauce)
• 1 cup water
• 2 cups bok choy chopped
• 4 fresh shitake mushrooms sliced
• 2 scallions cut into 2″ lengths
• Extra Korean red pepper flakes for serving
• fish sauce for serving

1. Soak mung bean noodles in hot water for 20-30 minutes; drain.

2. Heat sesame oil, red pepper flakes and garlic in a small pan until fragrant and garlic is light brown; mix with shredded meat; set aside

3. Heat beef broth and water in a large saucepan. Add bok choy, mushrooms, and drained, soaked mung bean noodles; cook about 3-4 minutes until noodles are just soft and bok choy is cooked. Add marinated meat and scallions to soup and heat through. Divide among bowls; serve with extra Korean red pepper flakes for spicy food lovers. If beef broth is unsalted, serve with fish sauce on the side for drizzling.