Korean Beef Noodles (Printer-friendly)
Tender beef, crisp vegetables, and chewy noodles in a savory-sweet Korean gochujang sauce ready in 40 minutes.
# What You'll Need:
→ Beef and Marinade
01 - 12 oz beef sirloin or ribeye, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp granulated sugar
05 - 1 garlic clove, minced
→ Noodles
06 - 10 oz Korean sweet potato noodles (dangmyeon) or dried udon noodles
→ Vegetables
07 - 1 medium carrot, julienned into thin strips
08 - 1 red bell pepper, thinly sliced
09 - 3.5 oz shiitake or button mushrooms, sliced
10 - 3.5 oz baby spinach
11 - 2 spring onions, cut into 2-inch pieces
→ Sauce
12 - 3 tbsp soy sauce
13 - 1 tbsp brown sugar, packed
14 - 1 tbsp gochujang (Korean chili paste)
15 - 1 tbsp rice vinegar
16 - 2 tsp sesame oil
17 - 1 tbsp water
18 - 1 tsp fresh ginger, grated
→ Garnish
19 - 1 tbsp toasted sesame seeds
20 - 2 tbsp fresh cilantro or parsley, chopped (optional)
# How to Prepare:
01 - Combine sliced beef with 1 tbsp soy sauce, 1 tsp sesame oil, sugar, and minced garlic in a bowl. Mix thoroughly to coat evenly. Let marinate at room temperature for 10 minutes to tenderize and infuse flavors.
02 - Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until just tender (al dente). Drain thoroughly, rinse under cold running water to stop cooking and prevent sticking. Set aside.
03 - Whisk together 3 tbsp soy sauce, brown sugar, gochujang, rice vinegar, 2 tsp sesame oil, water, and grated ginger in a small bowl until sugar dissolves completely. The sauce should be smooth and well-combined.
04 - Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil, then sauté carrot, bell pepper, and mushrooms for 3-4 minutes until slightly tender but still crisp. Add spinach and spring onions, cook 1-2 minutes more until spinach wilts. Transfer vegetables to a plate.
05 - Return wok to high heat. Add marinated beef in a single layer and stir-fry for 2-3 minutes, breaking apart pieces, until browned and cooked through. Do not overcrowd the pan—cook in batches if necessary.
06 - Return cooked vegetables and noodles to the wok with beef. Pour prepared sauce over everything. Toss vigorously with tongs for 2-3 minutes until all components are heated through and evenly coated with sauce. The noodles should glisten slightly.
07 - Divide noodle mixture evenly among 4 bowls. Sprinkle toasted sesame seeds over the top. Add fresh cilantro or parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The chewy sweet potato noodles soak up that incredible savory sauce like magic
- Everything comes together in one pan, making it perfect for busy weeknights
02 -
- Rinsing the cooked noodles under cold water is nonnegotiable, otherwise they turn into a gummy clump
- Have all ingredients prepped before you start cooking because the stirfry happens lightning fast
03 -
- Freeze the beef for 20 minutes before slicing to get paper thin cuts
- Double the sauce and keep some on the side for adding at the table