Spicy Korean Beef Noodles
Stir-fried beef and noodles coated in a spicy gochujang-based glaze with sesame and ginger. Hot sauce, soy, and aromatics build layers of heat and umami.
Ingredients
Method
Slice beef thinly against the grain. Mince ginger and garlic. Slice green onions, keeping whites and greens separate. Cook noodles according to package directions, drain, and set aside.
Whisk together gochujang glaze, soy sauce, sesame oil, and vegetable broth (if using). The sauce should be loose enough to coat noodles; adjust with more broth if needed.
Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer and cook until browned, about 2–3 minutes per side; transfer to a plate.
Reduce heat to medium-high. Add ginger and white parts of green onion to the pan; cook until fragrant, about 30 seconds.
Add cooked noodles and sauce to the pan. Toss constantly for 2–3 minutes until noodles are evenly coated and heated through. Return beef to the pan and toss to combine.
Transfer to a serving bowl or plates. Top with sesame seeds, minced garlic, and green parts of green onion. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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