Name: Quick Korean-Style Beef & Glass Noodle Stir-Fry with Baby Bok Choy and Citrus-Pickled Radish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean-inspired
Ingredients: 120 g thinly sliced beef sirloin (or flank), trimmed; 50 g sweet potato glass noodles (dangmyeon), soaked or boiled per package and drained; 150 g baby bok choy, about 2–3 small heads, halved lengthwise; 1/2 cup quick-pickled daikon or red radish (ready); 1 tbsp gochujang; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp toasted sesame oil (for finishing); 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp neutral oil (vegetable, canola or grapeseed) for stir-frying; 1 tbsp toasted sesame seeds; 1 wedge fresh lime or orange (for squeezing over finished dish); to taste kosher salt; to taste freshly ground black pepper; 1 tsp optional: 1 tsp mirin or rice wine (for the sauce, adds roundness)

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