Korean Beef Noodles (Printable Version)
Tender beef and springy noodles in a savory, mildly spicy Korean-inspired sauce with colorful vegetables.
# What You 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
# How to Make It:
01 - Combine sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a bowl. Toss to coat evenly and let marinate while preparing remaining ingredients.
02 - Cook noodles according to package directions until tender. Drain thoroughly, rinse under cold water to stop cooking and prevent sticking, then set aside.
03 - Whisk together 4 tbsp soy sauce, brown sugar, gochujang, mirin, 2 tsp sesame oil, garlic, ginger, and water in a small bowl until sugar dissolves and mixture is 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 through. Transfer to a plate and reserve.
05 - Add remaining 1 tbsp oil to the skillet. Stir-fry carrots, bell pepper, and mushrooms for 3-4 minutes until vegetables are just tender-crisp.
06 - Return beef to the pan. Add noodles, spinach, and sauce mixture. Toss everything together for 2-3 minutes until heated through and spinach is wilted. Adjust seasoning if needed.
07 - Divide among bowls and serve hot, garnished with toasted sesame seeds and additional sliced scallions.
# Expert Advice:
01 -
- The sauce hits every note: sweet, salty, spicy, and deeply savory
- It comes together in under 45 minutes but tastes like it simmered all day
- The chewy glass noodles and tender beef create such satisfying textures
02 -
- Cornstarch on the beef is not optional—its the secret to restaurant-style tender meat in stir-fries
- Have everything chopped and the sauce mixed before you turn on the stove, because once you start cooking, it moves fast
- Rinsing the noodles with cold water is essential or they'll turn into a gummy clump
03 -
- Crowd the pan too much and your beef will steam instead of sear—work in batches if necessary
- Let your wok or skillet get properly hot before adding any oil for that restaurant-quality sear