KOREAN-STYLE BEEF AND EGGPLANT NOODLES
Portions : 4 - Preparation time : 15 minutes - Cooking time : 25 minutes
Ingredients
- 1 eggplant, sliced
- 30 ml (2 tablespoons) sesame oil
- 30 ml (2 tablespoons) soy sauce
- 15 ml (1 tbsp) Sambal Oelek hot sauce
- 600 gr (20 ½ oz) ground beef
- ¼ Chinese cabbage, finely chopped (green cabbage will do)
- 90 ml (6 tbsp) canola oil
- 2 garlic cloves, minced
- 15 ml (1 tbsp) ginger, chopped
- 2 green onions, sliced
- 4 portions ramen noodles
- 750 ml (3 cups) beef broth
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread the eggplant slices, brush with a little canola oil, sprinkle with salt and pepper and bake for 25 minutes.
- Meanwhile, in a hot frying pan, brown the ground beef and cabbage in a little fat.
- Add the soy sauce, garlic, ginger, half the sesame oil and half the SambalOelek hot sauce.
- In a saucepan, bring the beef stock to the boil, then add the remaining sesame oil and hot sauce.
- At the same time, cook the noodles in a pot of boiling, salted water. Drain.
- In each bowl, divide the noodles, broth, eggplant slices, green onions and ground beef.
