Korean Beef Noodles (Printable)
Tender beef, chewy noodles, and crisp vegetables in a savory-sweet gochujang sauce. Ready in 40 minutes.
# What You'll Need:
→ Beef and Marinade
01 - 12 oz beef sirloin or ribeye, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon 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 tablespoons soy sauce
13 - 1 tablespoon brown sugar
14 - 1 tablespoon gochujang (Korean chili paste)
15 - 1 tablespoon rice vinegar
16 - 2 teaspoons sesame oil
17 - 1 tablespoon water
18 - 1 teaspoon grated ginger
→ Garnish
19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons chopped fresh cilantro or parsley
# How To Make It:
01 - Combine the sliced beef with soy sauce, sesame oil, sugar, and minced garlic in a bowl. Mix thoroughly and let marinate for at least 10 minutes to absorb flavors.
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.
04 - Heat a large wok or 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, cooking 1-2 minutes until wilted. Transfer to a plate.
05 - In the same wok over medium-high heat, stir-fry the marinated beef for 2-3 minutes until browned and cooked through.
06 - Return vegetables and noodles to the wok with beef. Pour sauce over and toss everything together for 2-3 minutes until heated through and evenly coated.
07 - Divide noodles among serving bowls. Garnish with toasted sesame seeds and fresh cilantro or parsley if desired.
# Tips from dashanddishes:
01 -
- The sauce hits this perfect balance of sweet, salty, and just enough heat to keep things interesting without overwhelming your palate
- It comes together in under an hour but tastes like you spent all day laboring over it
02 -
- Do not skip the cold water rinse after cooking the noodles, otherwise they will keep cooking and turn into a gummy mess
- Have all your ingredients prepped and ready before you heat the wok, because once you start stir frying, everything moves too fast for chopping
03 -
- Heat your wok until it is literally smoking before adding oil, that is how you get that restaurant style sear on the beef
- Taste your sauce before adding it to the dish, because gochujang brands vary wildly in heat and sweetness