Korean Beef Noodles (Printable)
Tender beef with vegetables and chewy noodles in a savory-sweet Korean-style sauce. Ready in 40 minutes.
# What You'll Need:
→ Beef
01 - 12 oz beef sirloin or ribeye, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp 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
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
14 - 1 tbsp gochujang (Korean chili paste)
15 - 1 tbsp rice vinegar
16 - 2 tsp sesame oil
17 - 1 tbsp water
18 - 1 tsp grated ginger
→ Garnish
19 - 1 tbsp toasted sesame seeds
20 - 2 tbsp chopped fresh cilantro or parsley (optional)
# Directions:
01 - Combine sliced beef with soy sauce, sesame oil, sugar, and minced garlic in a bowl. Mix thoroughly and let marinate for at least 10 minutes at room temperature.
02 - Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until just tender. Drain well, rinse under cold water to stop cooking, and set aside.
03 - Whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, water, and grated ginger in a small bowl until sugar dissolves completely. Set aside.
04 - Heat a wok or large skillet over medium-high heat. Add oil and sauté carrot, bell pepper, and mushrooms for 3-4 minutes until tender-crisp. Add spinach and spring onions, cook 1-2 minutes until wilted. Transfer to a plate.
05 - Return wok to high heat. Add marinated beef and stir-fry for 2-3 minutes until browned and cooked through, stirring constantly to prevent sticking.
06 - Return cooked vegetables and noodles to the wok with beef. Pour sauce over everything and toss vigorously for 2-3 minutes until heated through and evenly coated.
07 - Divide noodles among serving bowls. Sprinkle with toasted sesame seeds and garnish with cilantro or parsley if desired. Serve immediately.
# Cooking Tips:
01 -
- The sauce strikes that perfect balance between sweet and spicy that keeps you coming back for seconds
- Everything cooks in one wok in under 30 minutes but tastes like it simmered all afternoon
02 -
- Overcooking the beef makes it tough, so stir-fry quickly over high heat and remove it as soon as it browns
- Rinsing the noodles with cold water after cooking keeps them from clumping together and washes away excess starch
03 -
- Set the noodles aside after rinsing so they drain completely, which helps the sauce cling rather than slide off
- Keep the heat high when cooking the beef to develop those caramelized brown bits that add depth