Korean Beef Noodles (Print Version)
Tender beef and vibrant vegetables with chewy noodles in a savory-sweet Korean sauce.
# 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 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)
# Steps:
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. Set aside for later use.
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 slightly tender. Add spinach and spring onions, cooking 1-2 minutes longer until wilted. Remove vegetables to a plate.
05 - Return the 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 the beef. Pour the prepared 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 fresh cilantro or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like something youd get at a proper restaurant
- The sauce hits every note—salty, sweet, tangy, and just enough heat to keep things interesting
- You can prep everything while the beef marinates, making it feel almost effortless
02 -
- Overcooking the noodles makes them gummy—check them a minute before the package says theyre done
- Crowding the wok steams the beef instead of searing it, so cook in batches if your pan is on the smaller side
- The sauce thickens slightly as it coats the noodles, so dont worry if it looks thin in the bowl
03 -
- Slice the beef against the grain into thin strips—this guarantees tenderness even with quick cooking
- Have all ingredients prepped and measured before you turn on the stove, because stir-frying happens fast once it starts