Spicy Korean Beef Noodles
A delightful blend of spicy beef, savory soy sauce, and vibrant vegetables, creating a comforting and hearty dish full of flavor.
Ingredients
Main Ingredients
- 1 pound Beef (sirloin or flank steak) Try chicken or tofu for a lighter option.
- 8 ounces Noodles (udon, ramen, or rice noodles) Whole grain noodles are a fantastic substitute.
- 3 tablespoons Soy Sauce Tamari works for gluten-free needs.
- 2 tablespoons Gochujang (Korean chili paste) For a milder flavor, use less or try sriracha.
- 2 cloves Garlic Fresh is best, but minced from a jar works in a pinch.
- 1 teaspoon Ginger Ground ginger can be used as a substitute.
- 2 cups Vegetables (carrots, bell peppers, and bok choy) Feel free to substitute with your favorites.
- 2 green onions Green onions Perfect for garnish.
Instructions
Preparation
- Cook your noodles according to package instructions. Drain and set aside, keeping them warm.
- In a large skillet, heat a splash of oil over medium-high heat. Add thinly sliced beef and cook until browned, about 3-4 minutes.
- Toss in minced garlic and ginger, stirring for an additional minute until fragrant.
- Add sliced carrots, bell peppers, and bok choy. Sauté for 3-4 minutes, allowing them to soften but still retain some crispness.
- Stir in the soy sauce and gochujang until everything is well coated. Adjust to taste.
- Add the cooked noodles to the pan, tossing everything together until heated through.
- Plate your spicy Korean beef noodles, then finish with fresh green onions for garnish.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze in portion sizes. Reheat in a skillet with a splash of water or broth.