Korean Beef Noodles
A comforting and flavorful dish combining tender beef, chewy noodles, and a rich gochujang broth, perfect for family meals and leftovers.
Ingredients
Main Ingredients
- 1 pound beef (chuck or brisket), cut into thin strips
- 3 cups beef broth Homemade or store-bought
- 1 large onion, sliced
- 2 cups noodles (such as egg noodles or rice noodles) Feel free to choose your favorite type
- 2 cloves garlic, minced
- 1 inch piece ginger, minced
- 2 medium carrots, sliced
- 1 medium bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste) Can be found in Asian foods section
- to taste Salt and pepper
Garnishes
- as needed Green onions, sliced
- as needed Sesame seeds
Instructions
Preparation
- In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the sliced onions, minced garlic, and ginger, sautéing for about 3-4 minutes until fragrant and the onions turn translucent.
- Add the beef strips to the pot, cooking for 5-7 minutes, or until the beef is browned on all sides. Work in batches if necessary to avoid overcrowding the pan.
Cooking
- Stir in the soy sauce and gochujang, mixing well before adding 3 cups of beef broth. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour until the beef is tender, stirring occasionally to prevent sticking.
- About 10 minutes before the beef is done, add the sliced carrots and bell peppers to the pot.
- Meanwhile, cook the noodles according to the package instructions, usually around 5-7 minutes until just tender.
Serving
- Serve the beef mixture hot over the cooked noodles, garnishing with sliced green onions and a sprinkle of sesame seeds.
Notes
For the best experience, serve Korean Beef Noodles hot and enjoy the flavors with sides like kimchi or steamed vegetables. Store leftovers in an airtight container for up to 3-4 days, separating noodles and broth if freezing.