Korean Beef Sweet Potato Noodle Bowls
These bowls give me so much joy. They’re a perfect mixture of comforting and refreshing. I can’t even describe how much I love these things. The combination of Korean Beef and runny eggs is a perfect 10 in my book. Sheeesh I’m getting hungry right now. Luckily, I have some leftovers from last night and will be eating these very soon. Score!
My husband lives for noodles. I found these great sweet potato noodles that resemble glass noodles, and now we can enjoy these types of dishes any time we want without thinking twice. Better yet, they’re so mild in taste, you won’t even know they’re not regular noodles. I love that so much! You could easily swap the noodles for some rice or cauliflower rice if you want. Both are great.
These bowls have worked their way into re-occurrence in my household due to them constantly being requested, and I’m not mad at that. I’m sure they’re make their way to a favorite in yours as well.
Korean Beef Sweet Potato Noodle Bowls
Ingredients
- 2 cucumbers, ribboned (use a veggie peeler)
- 2 tablespoons white wine vinegar
- 1 teaspoon granulated sugar of choice
- 2 tablespoons mayo
- 1 tablespoon Sriracha
- 3-pounds Korean Beef
- About 14 oz sweet potato noodles (Shiritaki noodles also work well (~28 oz))
- 1-2 jalapenos, thinly sliced on an angle
- 4 eggs
- ½ cup cilantro, roughly chopped
- 2 green onions, thinly sliced
Instructions
- Place the cucumbers, vinegar, and sugar in a large bowl and toss to coat. Let them pickle while you prepare the remaining ingredients.
- In a small bowl mix together the mayo and Sriracha. Add a splash of vinegar or water if it’s too thick. Let sit while you prepare the remaining ingredients.
- Prepare noodles per package. Once boiled enough, rinse with cold water to stop the cooking.
- While noodles cook heat a pan on medium heat and add the eggs, cover, and cook only until whites are set 3-5 mins. Cook additional 1-2 mins. for more cooked yolks.
- Separate noodles into bowls and top with pickled cucumbers, beef, jalapenos, and runny egg. Garnish with spicy mayo, cilantro, and green onions.
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