Spicy Korean Gochujang Beef Noodles

This Spicy Korean Gochujang Beef Noodles recipe is a bold and vibrant dish that brings together chewy noodles, tender marinated beef, and a fiery-sweet gochujang sauce. With deep umami, a punch of spice, and just enough sweetness, I find it the perfect comfort food when I’m craving something quick yet full of flavor.

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between spicy, sweet, and savory. It’s fast (ready in under 30 minutes), adaptable with whatever noodles or veggies I have on hand, and always satisfying. Whether I want a weeknight dinner with bold flavors or something to impress guests, this noodle stir-fry delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef:

¾–1 lb flank steak or sirloin, thinly sliced

1 tbsp sesame oil

1 tbsp cornstarch

2 tbsp soy sauce

1 tsp garlic, minced

1 tsp ginger, minced

Optional: ½ tsp black pepper or gochugaru

For the Noodles:

8 oz noodles (udon, ramen, rice noodles, or spaghetti), cooked and drained

1 tbsp oil for stir-frying

For the Gochujang Sauce:

1 tbsp brown sugar or honey

1 tbsp rice vinegar or lime juice

2½ tbsp gochujang

1 tbsp water

1½ tbsp soy sauce

1 tsp sesame oil

Optional: 1 tsp chili crisp or gochugaru

Veggies (optional):

1 cup shredded cabbage or bok choy

1 carrot, julienned

½ bell pepper, thinly sliced

2 green onions, sliced

Handful of bean sprouts

For Garnish:

Sesame seeds

More green onions

Optional chili crisp or fried egg

Directions

Marinate the Beef:

I mix the sliced beef with soy sauce, sesame oil, cornstarch, garlic, ginger, and black pepper or gochugaru. I let it sit while I prep the other components.

Cook the Noodles:

I cook the noodles according to the package instructions, then drain and lightly toss with oil to keep them from sticking.

Make the Gochujang Sauce:

In a bowl, I whisk gochujang, soy sauce, brown sugar, vinegar or lime juice, water, and sesame oil. I taste and tweak—sometimes adding more gochujang for heat or sugar for balance.

Stir-Fry Everything:

I heat oil in a large pan or wok over high heat, then cook the beef for 2–3 minutes until just browned. I remove it and sauté the veggies (starting with firm ones). Then I return the beef, add the noodles and sauce, and toss everything for 1–2 minutes until glossy.

Garnish & Serve:

I top with sesame seeds, green onions, and maybe a fried egg or spoonful of chili crisp. It’s great with lime wedges or kimchi on the side.

Servings and Timing

Servings: 3–4

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Total Time: 25–30 minutes

Variations

Vegetarian: I like using tofu or mushrooms in place of beef.

No gochujang? I mix sriracha with miso and a bit of sugar—it’s not quite the same, but still delicious.

Low-carb option: I swap in zucchini noodles or shirataki noodles.

Extra saucy: I double the gochujang sauce and thin it with broth for more coverage.

Storage/Reheating

This keeps well in the fridge for 3–4 days. When I reheat it, I prefer using a skillet with a splash of water or broth to bring it back to life. I avoid freezing the whole dish, as the noodles can get mushy. But I sometimes freeze the cooked beef and sauce separately for later use.

Related Recipes:

• Gochujang Creamy Pasta
• Crispy Gochujang Korean Tofu
• Slow‑Cooked Korean Beef Delight

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste that’s spicy, slightly sweet, and packed with umami. I usually find it in the Asian section of the grocery store or at Korean markets.

Can I use a different protein instead of beef?

Absolutely. I’ve made this with chicken, shrimp, tofu, and even tempeh—it works great with all of them.

How spicy is this dish?

It’s moderately spicy. I control the heat by adjusting the amount of gochujang or skipping the chili crisp. For a milder version, I reduce the gochujang and add more sugar or honey.

Can I make this gluten-free?

Yes. I use gluten-free tamari instead of soy sauce and choose gluten-free noodles like rice noodles. I also double-check that my gochujang is labeled gluten-free.

What vegetables work best in this stir-fry?

I like using cabbage, carrots, bell peppers, and green onions, but I also throw in mushrooms, spinach, or whatever I have in the fridge. It’s very flexible.

Conclusion

This Spicy Korean Gochujang Beef Noodles recipe is one I keep coming back to when I want something bold and comforting. It’s quick, easy to customize, and absolutely packed with flavor. Whether I’m cooking for myself or serving a crowd, it’s always a hit—and never boring.

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