Korean Beef Noodles with Gochujang

by cookingwithauntjuju.com

I love Korean food, noodles and especially gochujang, which is a Korean chile paste. This is another recipe full of flavor and as always can be made to your taste using the ingredients and veggies you love. It can certainly be made without the beef too.

My lips “did tingle” when I ate this dish but I love the heat!

I have to admit any kind of ramen noodles have never been used in any of my recipes except for an old time favorite, Broccoli Slaw with Nuts and Dried Cherries. The noodles are just broken apart, not cooked and then added to the salad.

This Korean Beef Noodle recipe actually uses 2 packages of dried ramen beef noodles including the seasoning packets and then they are cooked!  Guess what? I liked them! Apparently, this is similar to a dish served at Noodles and Company. I’ve used ingredients from some different recipes and added my own twist.

Korean Beef Noodles with Gochujang

  • 1/2 to 1 lb. flank steak, thinly sliced (I like to use 1/2 lb. and add more veggies)
  • 4 tbsp. gochujang (use 3 tbsp. for less heat)
  • 3-4 tbsp. green onions, sliced
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. unseasoned rice vinegar
  • 4 tsp. garlic, minced or use garlic puree
  • 1 tbsp. fresh ginger, minced (to taste)
  • 1 tbsp. toasted sesame oil
  • 2 tsp. sugar
  • 2 pkg. beef ramen noodles including seasoning packets
  • 1-1/2 cups water (or more to thin sauce)
  • 1/2 to a whole onion, thinly sliced
  • carrot slivers
  • red, orange or yellow sweet pepper slivers
  • other veggies as desired such as mushrooms, or slivers of snow peas or cucumbers
  • green onions to garnish

Combine the gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil and sugar; whisk well in a small bowl. Divide the mixture in half and add the sliced beef to one part; save the rest and refrigerate.

Add just enough oil in a large skillet to cook the beef slices just until the pink color is gone; remove and set aside.

Add the onions, ramen seasoning and leftover beef marinade to the same skillet; cook until the onions are tender. Crush the ramen noodles with your fingers while adding to the mixture and pour the water over all; bring to a simmer. Cook for 5+ minutes or until noodles are tender.

Add the rest of your vegetables (I used sweet red and yellow pepper slivers and carrot shreds) and meat. Heat through, transfer to a serving bowl and garnish with green onion slices.

Recipe by cookingwithauntjuju.com   

25 thoughts on “Korean Beef Noodles with Gochujang”

  3. Shame on me Judi, I have never made any Korean dishes at my place, but after reading this I may have to remedy that. That sauce sounds real yummy. I’m sure it has a nice kick to it 🙂

    Reply

    • Ha! shame on you is right Loretta. One of these days you will have to try one of the few Korean dishes I have made – this is a good place to start. The gochujang is the key ingredient 🙂

      Reply

  5. That Korean beef noodle dish looks so good. I’m “batching it” tonight and was wonder what I might make. As I love the heat, this will be perfect for this evening.

    Reply

  8. Thanks for sharing at the What’s for Dinner party – these noodles look so good! Have a wonderful weekend!

    Reply

  11. I made Korean ground beef before and I an planning to do the same thing next time – add noodles. Yay! This looks absolutely mouthwatering! Thank you for sharing at Fiesta Friday party, Aunt Juju!

    Reply

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