Korean Beef Noodles (Printable version)
Tender beef and vegetables with chewy noodles in savory-sweet Korean sauce.
# What you 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)
# How to make it:
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.
02 - Bring a large pot of water to a boil. Add noodles and cook according to package instructions until tender. Drain, rinse under cold water, and set aside.
03 - Whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, water, and grated ginger in a small bowl. Set aside.
04 - Heat a large wok or skillet over medium-high heat. Add oil, then sauté carrot, bell pepper, and mushrooms for 3–4 minutes until tender. Add spinach and spring onions, cook 1–2 minutes until wilted. Remove to a plate.
05 - In the same wok, add marinated beef and stir-fry for 2–3 minutes until browned and cooked through.
06 - Return cooked vegetables and noodles to the wok with beef. Pour in sauce and toss everything together for 2–3 minutes until heated through and evenly coated.
07 - Divide noodles among bowls. Garnish with toasted sesame seeds and cilantro or parsley if desired.
# Expert tips:
01 -
- The sauce strikes that perfect balance between savory and sweet, with just enough heat to keep things interesting without overwhelming anyone who's sensitive to spice
- Everything happens in one wok, meaning maximum flavor and minimum cleanup
02 -
- Overcooked sweet potato noodles turn into a gloopy mess, so set a timer and check them early
- Room temperature ingredients cook more evenly, so take the beef out of the fridge before you start prepping
03 -
- If your beef starts to release too much liquid in the pan, remove it temporarily and let the sauce reduce before adding it back
- A splash of rice vinegar right at the end brightens everything and cuts through the richness