Ingredients
1 large onion, finely diced
2 tablespoons gochujang
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
1 tablespoon packed light brown sugar
1 tablespoon garlic-ginger paste
1 tablespoon tomato paste
3 1/2 ounces low-sodium beef stock
14 ounces ox cheek (or use oxtail, short ribs, or chuck roast)
4 pouches ready-to-use (ready-to-wok) udon noodles
1 to 2 tablespoons roughly chopped fresh coriander
1 tablespoon black sesame seeds, for garnish
Kosher salt and freshly cracked black pepper, to taste
Preparation
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