These Korean beef noodles were inspired by my viral Korean Beef Bowl recipe. They hit all the same flavors you guys love, but in a slightly different form: noodles! Who doesn’t love noodles, especially when they’re easy to make! The base flavors are familiar: garlic, soy sauce, honey, and gochujang to create that sticky, spicy sauce that is so addictive. It’s comforting but also bold!
Whenever I make my Korean Beef Bowl, I always make enough to end up with leftovers. It’s so good for meal prep and both Jeff and I never get sick of it! When I have leftovers, this is one of my favorite ways to switch things up. Instead of serving the beef over rice again, I’ll toss it with noodles for a different dish. The recipe is slightly adjusted to better coat the noodles – using a bit more broth, cornstarch slurry, and reserved noodle water to help loosen and emulsify the sauce so it clings perfectly to every strand.
The noodles make the dish feel a little more slurpable and saucy, and the gochugaru adds a customizable heat level depending on your preference. Oh and did I mention it’s EASY?! 15 minutes – that’s all you need! It’s all made while the noodles are cooking. It’s a simple twist, but it turns a familiar favorite into something that feels brand new without any extra effort in the kitchen. Let’s dive into it!
15-Minute Korean Beef Noodles
- Total Time: 13 minutes
Description
These Korean beef noodles are a savory, slightly spicy-sweet garlic-soy gochujang beef tossed in a glossy sauce that coats the noodles for a comforting meal.
Ingredients
- 10 oz noodles (about 4 servings)
- 1/2 cup reserved noodle cooking water
- 1 lb ground beef
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 1 1/2 cups broth
- Cornstarch slurry: 1 tbsp cornstarch + 1/4 cup water
- 1 tbsp gochujang
- 1 tbsp honey
- 1 1/2 tbsp gochugaru (adjust to spice preference)
- 4 green onions, chopped
- Toasted sesame seeds
Instructions
- Cook noodles according to package instructions. Before draining, reserve 1/2 cup of the cooking water. Drain and set aside.
- In a large pan over medium-high heat, add minced garlic and sauté for about 30 – 60 seconds until fragrant. Add the ground beef and cook until browned.
- Stir in soy sauce, broth, gochujang, honey, and gochugaru. Mix well and bring to a gentle simmer.
- Add the cornstarch slurry and stir until the sauce thickens slightly and becomes glossy. Add reserved noodle water to loosen the sauce and help it coat the noodles.
- Add cooked noodles directly into the pan and toss until fully coated. Top with green onions and sesame seeds. Serve immediately.
- Prep Time: 1 minute
- Cook Time: 12 minutes
Nutrition
- Serving Size: 4-5
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