Korean Beef Noodles (Printable)
Tender beef, springy noodles, and vegetables in savory Korean sauce
# What You'll 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
# Directions:
01 - Toss the sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp sesame oil in a bowl. Let marinate while preparing other ingredients.
02 - Cook noodles according to package instructions. Drain, rinse under cold water, and set aside.
03 - Whisk together all sauce ingredients in a small bowl until smooth and well combined.
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. Transfer to a plate.
05 - Add remaining 1 tbsp oil to the skillet. Stir-fry carrots, bell pepper, and mushrooms for 3-4 minutes until just tender.
06 - Return beef to the pan. Add noodles, spinach, and sauce. Toss everything together for 2-3 minutes until heated through and spinach is wilted.
07 - Serve hot, garnished with sesame seeds and extra scallions.
# Expert Tips:
01 -
- The sauce hits that perfect balance of sweet and spicy that keeps you coming back for bite after bite
- Everything cooks in one pan and comes together in under an hour, even on the most exhausted weeknights
- Those chewy glass noodles soak up all that savory sauce like little flavor sponges
02 -
- Freeze your beef for 20 minutes before slicing—it makes those paper-thin cuts so much easier to achieve
- Glass noodles can turn into a sticky glob if you dont rinse them thoroughly after cooking
- The cornstarch coating on the beef is what creates that restaurant-style texture, so dont skip it
03 -
- Have all your ingredients prepped and measured before you turn on the stove—stir-frying happens fast
- A cold lager or crisp barley tea on the side cuts through the richness perfectly