with Soy, Garlic, Mushrooms and Roasted Sesame
Super speedy, this One Pan Gochujang Beef Udon and Vegetable Gyozas takes only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Sliced Mushrooms
80 grams
Garlic Clove
2 unit(s)
Lime
1 unit(s)
Sliced Spring Greens
150 grams
Gochujang Paste
50 grams
Soy Sauce
20 milliliter(s)
Udon Noodles
220 grams
Roasted White Sesame Seeds
5 grams
Vegetable Gyozas
10 unit(s)
Water for the Sauce
50 milliliter(s)
Honey
1 tbsp
- Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
- Add the spring greens and garlic to the frying pan.
- Stir-fry, 1-2 mins.
- Next, stir in the gochujang, soy, water and honey (see pantry for both). Simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 2-3 mins.
- Add a splash of water if the sauce is too thick.
- Add in a good squeeze of lime.
- Share the noodles between your bowls.
- Serve with any remaining lime wedges.
- Sprinkle with sesame seeds to finish.
- Top with the vegetable gyozas.
2814
kJ
Energy (kJ)
673
kcal
Energy (kcal)
23.8
g
Fat
7.6
g
of which saturates
69.2
g
Carbohydrate
17.4
g
of which sugars
9.4
g
Dietary Fibre
44
g
Protein
4.38
g
Salt
with Soy, Garlic, Mushrooms and Roasted Sesame
