Description
Spicy Korean Gochujang Beef Noodles bring bold flavor and comfort! Learn my easy recipe for tender beef, chewy noodles, and a a fiery sauce.
Ingredients
Scale
- Main Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 12 oz udon noodles (or thick ramen noodles)
- 1 tbsp neutral oil (like canola or vegetable)
- 1 head broccoli, cut into florets
- 1 bell pepper (any color), thinly sliced
- Gochujang Sauce Essentials:
- 3 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce (low sodium preferred)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- Fresh Add-ins:
- 3 scallions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
- Optional Flavor Kicks:
- Kimchi, for serving
- Fried egg, for serving
Instructions
- Prep Your Beef and Veggies:: First things first, slice that flank steak against the grain into thin strips. This is where I always get a little messy, but it’s worth it for tender beef! Then, get your veggies chopped – broccoli into bite-sized florets, and bell pepper into strips. It’s a little chaotic on my cutting board at this stage, but having everything ready before you start cooking makes a huge difference, trust me.
- Whip Up That Gochujang Sauce:: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar. Give it a good stir until everything is nicely combined. This is the heart of your Spicy Korean Gochujang Beef Noodles, so taste it! If you want more heat, add a bit more gochujang. If it’s too spicy, a tiny bit more sugar or vinegar can balance it out. I’ve definitely over-spiced it before, but a quick fix usually saves the day!
- Cook the Noodles:: Get a pot of salted water boiling for your udon noodles. Cook them according to package directions until they’re tender but still have that lovely chew. This step is crucial for the texture of your Spicy Korean Gochujang Beef Noodles. Drain them well and maybe toss them with a tiny bit of oil to keep them from sticking while you finish everything else. I once forgot to salt the water, and the noodles just tasted… bland. Never again!
- Sauté the Beef:: Heat a large skillet or wok over medium-high heat with a splash of oil. Once it’s shimmering, add your beef strips in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear! Cook for just 2-3 minutes per side until browned. You want a nice sear, not gray beef. Remove the beef from the pan and set it aside. This step smells amazing, by the way!
- Stir-Fry the Veggies:: In the same pan, add your broccoli and bell pepper. Stir-fry for 3-5 minutes until they’re tender-crisp. You want them to still have a little bite, you know? Not mushy! If the pan looks a little dry, add another tiny splash of oil. Sometimes I get impatient here and overcook them, but I’m trying to be better!
- Combine and Finish Your Spicy Korean Gochujang Beef Noodles:: Return the beef to the pan with the veggies. Pour in your glorious gochujang sauce and toss everything to coat. Add the cooked udon noodles and toss again until everything is beautifully combined and heated through. It should look vibrant and smell absolutely incredible. Serve immediately, garnished with fresh scallions and toasted sesame seeds. Enjoy your Spicy Korean Gochujang Beef Noodles!