Korean Beef Noodles (Printable)
Tender beef, chewy noodles, and crisp vegetables in a Korean-inspired savory-sweet sauce
# Ingredient List:
→ Beef and Marinade
01 - 12 oz beef sirloin or ribeye, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 teaspoon sesame oil
04 - 1 teaspoon 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, cut into thin matchsticks
08 - 1 red bell pepper, thinly sliced
09 - 3.5 oz shiitake or button mushrooms, sliced
10 - 3.5 oz baby spinach
11 - 2 green onions, cut into 2-inch pieces
→ Korean Sauce
12 - 3 tablespoons soy sauce
13 - 1 tablespoon brown sugar, packed
14 - 1 tablespoon gochujang (Korean chili paste)
15 - 1 tablespoon rice vinegar
16 - 2 teaspoons sesame oil
17 - 1 tablespoon water
18 - 1 teaspoon fresh ginger, grated
→ Garnish
19 - 1 tablespoon toasted sesame seeds
20 - 2 tablespoons fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Combine sliced beef with soy sauce, sesame oil, sugar, and minced garlic in a bowl. Mix thoroughly to coat each piece evenly. Let marinate at room temperature for 10 minutes to allow flavors to penetrate the meat.
02 - Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions until just tender (avoid overcooking). Drain thoroughly, rinse under cold running water to stop cooking and prevent sticking. Set aside.
03 - Whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, water, and grated ginger in a small bowl until sugar is completely dissolved and mixture is smooth. Set aside for later use.
04 - Heat a wok or large skillet over medium-high heat until hot. Add a small amount of oil, then stir-fry carrot, bell pepper, and mushrooms for 3 to 4 minutes until slightly tender but still crisp. Add spinach and green onions; cook 1 to 2 minutes until spinach wilts. Transfer vegetables to a plate.
05 - In the same wok over medium-high heat, add marinated beef in a single layer. Stir-fry for 2 to 3 minutes until beef is browned on all edges and cooked through. Avoid overcrowding the pan for proper searing.
06 - Return cooked vegetables and noodles to the wok with the beef. Pour the prepared sauce over all ingredients. Toss everything together vigorously for 2 to 3 minutes until heated through and evenly coated with sauce.
07 - Divide the noodle mixture among four serving bowls. Sprinkle with toasted sesame seeds and fresh cilantro or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between sweet and spicy that makes you want to lick the bowl
- It comes together in under 40 minutes but tastes like you spent all day cooking
02 -
- Do not overcook the noodles in the boiling stage. They will cook more in the sauce later.
- Cold rinsing after boiling keeps them from becoming a gummy mess.
03 -
- Freeze beef for 20 minutes before slicing. It makes paper-thin cuts effortless.
- Toast sesame seeds in a dry pan for extra nutty flavor before garnishing.