Korean Beef Noodles (Print version)

Tender beef slices 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)

# Directions:

01 - Combine sliced beef with soy sauce, sesame oil, sugar, and minced garlic. Mix thoroughly and let marinate for at least 10 minutes to infuse flavors.
02 - Bring a large pot of water to 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 until smooth and well combined. Set aside for later use.
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, cooking 1-2 minutes longer until wilted. Transfer vegetables to a plate.
05 - In the same wok, add marinated beef and stir-fry for 2-3 minutes until browned and completely cooked through.
06 - Return cooked vegetables and noodles to the wok with the 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 cilantro or parsley if desired.

# Expert advice:

01 -
  • The sauce hits every note at once, sweet and savory with a gentle hum of warmth that builds without overwhelming
  • Everything cooks in one pan and comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels special but doesnt require hours of prep
02 -
  • Cold rinsing the noodles after cooking is non negotiable, otherwise theyll continue cooking and turn into a gummy mess that wont separate properly
  • Have all ingredients prepped and the sauce mixed before you turn on the stove, because stir frying goes fast and you wont have time to measure once the heat is on
03 -
  • If you cant find dangmyeon, thick udon noodles are the closest substitute, though they cook faster so keep an eye on them
  • Slicing the beef against the grain into thin strips is the secret to meat that stays tender even after quick high heat cooking

Return