Gochujang Skirt Steak and Noodles with Kimchi

• servings: 4 servings
• total time: 25 minutes

Ingredients

1 pound skirt steak, trimmed

5 tablespoons gochujang, divided

Kosher salt

1 tablespoon neutral oil

1 tablespoon mirin

2 teaspoons toasted sesame oil, plus more to serve

1½ cups drained napa cabbage kimchi, roughly chopped, plus 3 tablespoons kimchi juice

10 ounces dried non-instant ramen OR lo mein noodles, cooked, drained and rinsed

Optional garnish: Thinly sliced cucumber OR thinly sliced scallions OR both

Directions

Rub the steak with 2 tablespoons of gochujang and season with 2 teaspoons salt, then cut into 3-inch sections. In a 12-inch skillet, heat the neutral oil until shimmering. Add the steak and brown well on both sides. Transfer to a plate. In a large bowl, whisk together the remaining 3 tablespoons gochuhang, mirin, sesame oil and kimchi juice. Thinly slice the steak against the grain and add to the bowl along with any juices, the noodles and kimchi, then toss. Season with salt and drizzle with additional sesame oil.