My Spicy Garlic and Chili Glass Noodles are a perfect balance of heat, umami, and freshness. The chewy glass noodles soak up a savory soy sauce infused with garlic and chili crisp, giving every bite a bold and fiery kick.
The gochugaru-spiced ground beef adds depth and richness, making the dish hearty and satisfying. Meanwhile, the carrots and spinach are great because #health.
What makes this dish stand out is its perfect texture contrast—the bouncy noodles, tender beef, and crisp-tender vegetables create an irresistible combination. The chili crisp adds not only spice but also a subtle crunch and smokiness, enhancing the overall complexity of the dish. It’s a quick and easy meal that comes together in minutes but tastes like something much more indulgent.
What Type of Noodles to Use
For this recipe, I highly recommend using dangmyeon noodles! They’re naturally gluten-free and made from sweet potato starch, making them a great option for those with gluten sensitivities. Note, however, that any type of noodle would work well with this dish!
Used in a variety of Korean dishes, they’re best known for their role in japchae, a stir-fried noodle dish. In japchae, the noodles are tossed with a mix of colorful vegetables, protein, soy sauce, and sesame oil. Their translucent, glossy appearance makes them visually striking, while their unique texture sets them apart from other noodles.
Dangmyeon has a chewy and bouncy texture that becomes even more pronounced after being cooked and stir-fried. On their own, they have a neutral flavor, but they readily soak up sauces and seasonings, making them incredibly versatile.
Beyond japchae, these noodles can also be found in soups and hot pots, where they absorb broths beautifully. Their ability to stay springy and not get mushy over time is another reason why they’re so popular in Korean cuisine.
Spicy Garlic and Chili Glass Noodles
- Total Time: 30 minutes
Description
A bold and spicy dish featuring chewy glass noodles coated in a savory, garlicky soy sauce with a kick from chili crisp. Gochugaru-spiced ground beef adds rich umami, while carrots and spinach bring freshness for balance.
Ingredients
Meat Marinade:
- 1 1/2 lb. ground beef (substitute any meat)
- 1 tablespoon cooking oil
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon gochugaru (adjust to your spice preference)
- 1 cup water
Vegetables & Noodles:
- 1/4 cup cooking oil
- 1 large carrot, julienned
- 1/2 cup water
- 5 servings glass noodles (soaked for 30 minutes)
- 3 cups spinach
- 1/4 cup soy sauce
- 3 tablespoons spicy chili crisp
- 6 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- Optional: Roasted sesame seeds and chopped green onions (garnish)
Instructions
- In a skillet over medium heat, add the ground beef along with a little cooking oil. Stir occasionally until the ground beef is fully cooked and slightly caramelized.
- Add the rest of the meat marinade (soy sauce, honey, gochugaru, and water). Stir until the ground beef is fully coated.
- In a large pot, add the cooking oil and water, followed by the julienned carrots. Layer the soaked glass noodles over the carrots, followed by the spinach.
- Add the rest of the soy sauce, chili crisp, and the minced garlic to the pot directly on top of the vegetables and noodles.
- Cover the pot with a lid and cook over medium heat for 10-12 minutes, stirring halfway through, until the noodles are tender and the vegetables are cooked through.
- Add the cooked meat and sesame oil to the pot and mix everything together until evenly combined. Adjust seasoning to taste if needed. Top with sesame seeds and green onions and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 5
I love glass noodles! I wonder why they aren’t more popular in the states?
Hi Lina – glad you love them! I agree – super underrated!
These had a ton of flavor for such a short ingredient list — garlic and chili oil were spot-on.
Thanks, Carly! So flavorful and minimal ingredients = recipe for success!