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Export 18 ingredients for grocery delivery
Step 1
Slice the onion, but not too thin.
Step 2
Cut the zucchini and potato into thin matchsticks.
Step 3
Thinly slice the mushrooms, green onions, and chili pepper (if using). Separate the white part of the green onions for making broth and the green part for garnish.
Step 4
In a wok (or pot), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the ground beef. Break up the beef and saute for 1 to 2 minutes or until no longer pink.
Step 5
Add soy sauce, sugar, and black pepper to taste. Stir everything together for about 1 minute.
Step 6
Reduce the heat to low. Add the white part of the green onions, minced garlic, Korean chili paste, Korean soybean paste, and Korean chili pepper flakes. Stir-fry it for about 3 minutes.
Step 7
Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat.
Step 8
Once it comes to a boil, add the potato, mushrooms, Korean beef stock powder (or chicken bouillon powder), and MSG (if using). Cook for 3 to 4 minutes or until the potatoes are halfway cooked.
Step 9
Add the onion. Put the noodles into a strainer, give it a quick rinse, and immediately add them to the broth. Cook the noodles for about 5 to 6 minutes (or follow the package instructions).
Step 10
Meanwhile, grind the sesame seeds with a mortar and pestle.
Step 11
When the noodles are just about done, add the zucchini and chili pepper (if using). Give it about 1 minute to cook.
Step 12
Garnish with toasted seasoned seaweed (if using), green onions, and ground sesame seeds. Enjoy~!
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