Easy Korean Noodles with Beef
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This easy Korean noodle recipe combines the spicy kick of gochujang with sweet honey and tangy vinegar- a perfect balance. With tender beef and a mix of chewy noodles and crisp vegetables, it's a simple meal that's ready in no time, perfect for any day of the week.
If you're looking for more Asian-inspired recipes- I've got lots of them. Try my sticky Asian chicken, Korean BBQ chicken burger, this soothing and comforting Asian chicken noodle soup, or this vegetarian pad Thai, and these vegetable spring rolls are the perfect pairing for all these Asian recipes.
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⭐️ Why this recipe works
- Versatility: This recipe is adaptable with various protein options like beef, chicken, prawns, or tofu, catering to a wide range of dietary preferences.
- Flavor balance: The combination of gochujang, honey, Chinese rice vinegar, and fish sauce creates a perfect harmony of spicy, sweet, tangy, and umami flavors.
- Accessibility: Egg noodles make this recipe more accessible since they are readily available compared to sweet potato noodles.
🧾 Ingredients required
These are the key ingredients you need along with what you may want or need to use as a substitute for dietary requirements, accessibility or preference. The exact quantities can be found in the recipe card below.
- Egg noodles: Ideal for their texture and ability to absorb sauces. *Sweet potato noodles are traditional, but can be hard to find.
- Beef: Use a tender cut like sirloin or ribeye, thinly sliced for quick cooking.
- Gochujang: Provides the essential spicy and savory Korean flavor.
- Honey: For a touch of sweetness to balance the spice.
- Chinese rice vinegar: Adds a mild acidity. *You can use cider vinegar, or white wine vinegar in a pinch.
- Fish sauce: For depth of flavor.
- Ginger: Freshly grated, for a zesty kick.
- Vegetables: Such as carrots, bell peppers, mushrooms, and onions for crunch, flavor and texture.
👩🏻🍳 How to make Korean noodles step by step
- Prepare ingredients: Slice beef and vegetables thinly; grate ginger.
- Cook noodles: Boil egg noodles until al dente, then drain, drizzle with some sesame oil and set aside.
- Stir-fry: Quickly stir-fry beef and vegetables.
- Sauce creation: Mix gochujang, honey, vinegar, and fish sauce.
- Combine: Toss noodles with sauce, beef, and vegetables.
- Prepare Ingredients:
- Beef: Choose a tender cut like sirloin or ribeye. Freeze slightly for easier slicing. Slice thinly against the grain.
- Vegetables: Julienne or slice into thin strips for even cooking.
- Ginger: Peel and grate ginger finely to evenly distribute its flavor.
- Cook Noodles:
- Boil a pot of water and add egg noodles. Cook until just al dente, usually a minute less than the package instructions.
- Stir-Fry:
- Heat a wok or large skillet over high heat. Add a drizzle of cooking oil.
- Add beef slices, stir-frying until they start to brown but are not fully cooked.
- Add vegetables and continue stir-frying until they're tender-crisp, ensuring they retain some crunch.
- Making the Sauce:
- Whisk together the sauce ingredients in a bowl: gochujang and honey, a dash of Chinese rice vinegar, and a splash of fish sauce. Adjust proportions to taste. *See recipe card for exact quantities.
- Combine:
- Add the cooked noodles to the wok with beef and vegetables. Pour the sauce over the noodle mixture.
- Toss everything together ensuring the noodles, beef, and vegetables are evenly coated with the sauce.
- Stir-fry for an additional minute to allow flavors to meld.
📖 Variations:
To tailor these easy Korean noodles to your taste:
- Protein Options: Substitute beef with chicken, prawns, or tofu.
- Vegetarian Version: Skip the meat and add more vegetables or tofu.
- Spice Level: Adjust the amount of gochujang to suit your spice preference.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Beef Prep: Freeze beef slightly (30 minutes) for easier slicing, and slice against the grain to keep the beef tender.
- Vegetables: Julienne or slice into thin strips for even cooking.
- Noodle Tip: Rinse cooked noodles in cold water to stop cooking and prevent sticking, then drizzle with some sesame oil.
- Sauce Balance: Taste and adjust the sauce ingredients based on personal preference. The sauce should balance spicy, sweet, and tangy flavors.
🍯 Storing and reheating leftovers
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Briefly stir-fry or microwave, adding a splash of water to revive the sauce.
- This recipe is not suitable for freezing.
❓Recipe FAQ's
Thinly against the grain for tenderness.
Yes, by using tamari sauce instead of fish sauce and ensuring gluten-free noodles.
You can prepare the sauce and slice the beef and vegetables beforehand. Cook the noodles and stir-fry just before serving for the best texture.
A large skillet or frying pan will work just fine for this recipe.
Yes, chicken, shrimp, pork or tofu can be excellent substitutes for beef in this recipe.
Toss the noodles with a little sesame oil after cooking and draining them. This will help keep them from sticking.
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Easy Korean Noodles with Beef
Ingredients
- 8 ounces egg noodles
- 1 pound sirloin or ribeye steak, thinly sliced
- 3 tablespoons gochujang, Korean chili paste
- 2 tablespoons honey
- 1 tablespoon Chinese rice vinegar, substitute: cider or white wine vinegar
- 2 tablespoons fish sauce
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 1 medium onion, sliced
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Sesame seeds and green onions, for garnish
Instructions
Prepare the Noodles:
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
- In a bowl, mix together gochujang, honey, rice vinegar, and fish sauce. Set aside.
Cook the Beef:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Season the beef slices with salt and pepper. Stir-fry until browned and cooked through. Remove from the skillet and set aside.
Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Add ginger, carrots, bell pepper, mushrooms, and onion. Stir-fry until the vegetables are tender-crisp.
Combine:
- Return the beef to the skillet with the vegetables.
- Add the cooked noodles and the prepared sauce.
- Toss everything together over medium heat until well combined and heated through.
Serve:
- Garnish with sesame seeds and sliced green onions.
Notes
- Beef Selection: Freezing the beef for about 20 minutes before slicing can make cutting thin, even slices easier.
- Noodle Choice: While egg noodles are a great substitute, traditional sweet potato noodles can be used for an authentic touch if available.
- Vegetable Variations: Feel free to add or substitute other vegetables like spinach, snap peas, or broccoli for added nutrition and color.
- Sauce Adjustments: If you prefer less heat, reduce the amount of gochujang. For a sweeter taste, add a bit more honey.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Good but way too spicy as written for our family, Even with only one and a half tablespoons of gochujang paste .... Next time I will probably do 3/4 tablespoon of the gochujang paste
Spice is such a personal preference. I guess I like it on the hotter side! Hope you try it again and tone down the heat to suit your taste. Thank you so much for taking the time to leave a comment. It's so appreciated! 🙂
I've made this several times and I love the sauce, the fish sauce gives it a real depth. I've used it for leftover chicken and beef and it is so simple but tasty, and the flavours are not like your average noodles. Thanks for the recipe
So happy you've been able to use the sauce for other recipes, too! Thank you so much for taking the time to leave a comment and a rating. It's so appreciated. 🙂
Made this last night, it was really good. I used ground beef since I didn't have any steak. Did a quick soy/garlic/sugar/sesame marinade on it.
Will def make again! Thank you
That's awesome Simon! Your version sounds soooo good!
Everything about this stir-fry sounds amazing, so much depth in flavors...this is excellent