This Marinated Beef with Rice Noodles is a delicious Korean-Vietnamese fusion dish! The layers of soft Banh Hoi Noodles with savory tender beef are perfect together! Then finish them off with the crunchy, chewy. spicy radish strips for that ultimate satisfying meal!
how this fusion recipe came about?
Today I decided to come up with a new dish using 3 items I had available in my pantry and fridge. These were unplanned, random items. The 3 ingredients were: dried radish strips, beef chuck eye roll, and Banh Hoi rice noodles. I had never heard of Banh Hoi or tasted it; it was an accident purchase from a rushed shopping trip. Anyway, I had to think fast because there were many mouths to feed…the challenge was on! So, here’s what I decided to make:
- radish strips marinated in sweet & spicy sauce
- beef chuck eye roll marinated in bulgogi like sauce
- cook Banh Hoi and use it as a wrapper
what ingredients are needed for this fusion dish?
- A pack of Korean dried radish strips
- A pack of Beef chuck Eye roll or sliced Bulgogi
- A pack of Banh Hoi Tuoi: dry rice noodles
HOw should i marinate the radish strips?
This should be the first item to get started since there is one hour of soaking time required. Please find the recipe of this dish by clicking here. It’s called Dried Radish in Korean Spicy Sauce, Mulmallaengi Muchim.
What should I do with the meat?
First: Make the meat marinade and work it into the meat, Let it sit for 10-15min.
Second: Cook the meat on high heat until browned. Set aside to cool.
**Beef chuck eye roll has nice marbling as you can see in the photo. There will be some oil that naturally released during cooking. I used paper towels to soak up some oil while cooking, But the meat was very tender and flavorful.
what should i do with the noodles?
- Prep the rice noodles per the directions on the package. Set aside to dry.
- It was fairly easy even for a first-timer to prep the noodles. From the pack, they look like little rectangular shaped wafers. My kids really liked them since they were small and soft in texture. I was glad that it was made of rice, gluten free!
how should i present this dish?
Now that all the 3 ingredients are ready, It’s time for plating! I wanted to create something pretty so ended stacking the meat and noodles alternately. First lay a noodle on a plate, then the meat, then repeat 3 more times. Garnish with scallions and sesame seeds. Arrange a pile of seasoned radishes on the plate with fresh cucumber slices. Time to dig in!!
how should i eat this dish?
I had a hard time picking everything up together with my chopstick. It was much easier using my hands. LOL. Wrap the seasoned meat with the cold soft noodle and then top it off with spicy radish strips. Oh man, when you take that first bite, there will be explosion of flavors in your mouth!! Crunchy, chewy, cold, spicy and savory, all in one bite! I couldn’t stop eating this dish, it was so delicious! I didn’t feel bloated afterward since it was gluten-free!!
For my younger kids who couldn’t eat the spicy radishes, ended having marinated beef with the rice noodles. They liked the noodles because it was little firmer and had more texture than the Korean somyun noodles they were used to.
This Korean-Vietnamese fusion dish was definitely a hit today! And I was quite pleased with the results! This would be a great dish to have for small gatherings and parties too. It looks well presented while tasting great! You can also play around with the plating ideas and incorporate homemade dipping sauce. After you try this recipe, let me know your thoughts!
Marinated Beef with Rice Noodles & Spicy Radish
- 1.5 lbs beef chuck eye roll
- 12 oz Banh Hoi fine rice noodles cook as directed on package
- 6 oz dried radish strips marinated
- 1 tbsp garlic minced
- 1 tbsp raw sugar
- ⅛ tsp black pepper
- 2 tbsp Korean soy sauce
- 2 tbsp mirin
- 2 tbsp apple sauce
- ½ tsp ginger grated
- ½ tsp onion powder
- 2 tbsp water
- ½ tsp sesame oil
- Make the Mulmallaengi Muchim/Dried Radish in Korean Spicy Sauce. Find the recipe by clicking here.
- Make the meat marinade and work it into the meat, Let it sit for 10-15min.
- Cook meat on high heat until browned. Use paper towel to soak up meat oil as needed. Set aside to cool.
- Prep the rice noodles per directions on the package. Set aside to dry.
- On a plate, stack the meat and noodles alternately. First lay a noodle on a plate, then the meat, then repeat 3 more times.
- Arrange a pile of seasoned radishes on the plate with fresh cucumber slices. Garnish with scallions and sesame seeds.
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