Korean Beef Noodles (Printable Version)
Tender beef, chewy sweet potato noodles, and colorful vegetables in a savory Korean-inspired sauce with gochujang, sesame, and ginger.
# What You'll Need:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 10 oz Korean sweet potato glass noodles (dangmyeon) or rice noodles
→ Vegetables
06 - 2 tbsp vegetable oil
07 - 1 medium carrot, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 cup shiitake mushrooms, sliced
10 - 3 scallions, sliced
11 - 2 cups baby spinach
→ Sauce
12 - 4 tbsp soy sauce
13 - 2 tbsp brown sugar
14 - 1 tbsp gochujang (Korean chili paste)
15 - 2 tbsp mirin or rice wine
16 - 2 tsp sesame oil
17 - 2 cloves garlic, minced
18 - 1 tsp freshly grated ginger
19 - 1 tbsp water
→ Garnish
20 - 1 tbsp toasted sesame seeds
21 - Extra sliced scallions
# Step-by-Step:
01 - In a bowl, toss the sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil. Let marinate while you prepare other ingredients.
02 - Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
03 - In a small bowl, whisk together all sauce ingredients until smooth.
04 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and stir-fry for 2–3 minutes until just cooked. Transfer to a plate.
05 - Add remaining 1 tbsp oil to the skillet. Stir-fry carrots, bell pepper, and mushrooms for 3–4 minutes until just tender.
06 - Return the beef to the pan. Add noodles, spinach, and sauce. Toss everything together for 2–3 minutes until heated through and spinach is wilted.
07 - Serve hot, garnished with sesame seeds and extra scallions.
# Expert Advice:
01 -
- The sauce hits every single note at once, sweet, salty, and just enough warmth from the gochujang to make you sit up and pay attention
- Everything cooks in one pan in under thirty minutes, but tastes like something youd order from that restaurant you can never get a table at
02 -
- Cold rinsed noodles are the secret to preventing gummy clumps, and it only takes thirty seconds under the tap
- Crowding the pan with beef will make it steam instead of sear, so work in batches if your wok is on the smaller side
- The sauce thickens quickly once it hits the hot pan, so have everything ready before you pour it in
03 -
- Freeze your beef for twenty minutes before slicing, and youll get paper thin pieces without any struggle
- Have all ingredients prepped and measured before you turn on the stove, because stir-frying waits for no one