Name: Spicy Korean Gochujang Beef Noodles
Prep time: 10 min
Cook time: PT-491934H34M57S
Total time: PT-491934H34M57S
Cuisine: Korean
Ingredients: ¾–1 lb flank steak or sirloin, thinly sliced; 2 tbsp soy sauce (for beef); 1 tbsp sesame oil (for beef); 1 tbsp cornstarch; 1 tsp garlic, minced; 1 tsp ginger, minced; ½ tsp black pepper or gochugaru (optional); 8 oz noodles (udon, ramen, rice noodles, or spaghetti), cooked and drained; 1 tbsp oil for stir-frying; 2½ tbsp gochujang; 1½ tbsp soy sauce (for sauce); 1 tbsp brown sugar or honey; 1 tbsp rice vinegar or lime juice; 1 tbsp water; 1 tsp sesame oil (for sauce); 1 tsp chili crisp or gochugaru (optional); 1 cup shredded cabbage or bok choy (optional); 1 carrot, julienned (optional); ½ bell pepper, thinly sliced (optional); 2 green onions, sliced (optional); Handful of bean sprouts (optional); Sesame seeds (for garnish); More green onions (for garnish); Optional chili crisp or fried egg (for garnish)

Description

A bold and flavorful noodle stir-fry featuring tender marinated beef, chewy noodles, and a spicy-sweet Korean gochujang sauce. Perfect for a quick weeknight meal full of umami and heat.

Ingredients

¾–1 lb flank steak or sirloin, thinly sliced

2 tbsp soy sauce (for beef)

1 tbsp sesame oil (for beef)

1 tbsp cornstarch

1 tsp garlic, minced

1 tsp ginger, minced

½ tsp black pepper or gochugaru (optional)

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

1 tbsp oil for stir-frying

2½ tbsp gochujang

1½ tbsp soy sauce (for sauce)

1 tbsp brown sugar or honey

1 tbsp rice vinegar or lime juice

1 tbsp water

1 tsp sesame oil (for sauce)

1 tsp chili crisp or gochugaru (optional)

1 cup shredded cabbage or bok choy (optional)

1 carrot, julienned (optional)

½ bell pepper, thinly sliced (optional)

2 green onions, sliced (optional)

Handful of bean sprouts (optional)

Sesame seeds (for garnish)

More green onions (for garnish)

Optional chili crisp or fried egg (for garnish)

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Instructions

In a bowl, mix the sliced beef with soy sauce, sesame oil, cornstarch, garlic, ginger, and black pepper or gochugaru. Set aside to marinate.
Cook the noodles according to package instructions. Drain and toss lightly with oil to prevent sticking.
Whisk together gochujang, soy sauce, brown sugar, rice vinegar or lime juice, water, and sesame oil to make the sauce. Adjust to taste.
Heat oil in a large skillet or wok over high heat. Stir-fry the marinated beef for 2–3 minutes until browned. Remove from pan.
Add vegetables to the same pan and sauté until slightly tender, starting with firmer veggies first.
Return the beef to the pan, add cooked noodles and sauce, and toss everything together for 1–2 minutes until evenly coated and glossy.
Serve hot, garnished with sesame seeds, green onions, and optionally a fried egg or chili crisp.

Notes

Use any noodles you have on hand—udon, ramen, rice noodles, or even spaghetti work well.

Make it vegetarian by using tofu or mushrooms instead of beef.

Double the sauce and thin with broth if you prefer a saucier dish.

Store leftovers in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth.

Use gluten-free tamari and noodles for a gluten-free version.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 900mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 60mg