Spicy Korean Beef Noodles

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One pan Spicy Korean Beef Noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you’ll have ready in just 30 minutes. 

Loving the extra time with your family after 30 minute meals? Try Sticky Chinese Lemon Chicken, One Pot Cashew Chicken Ramen, and Baked Sweet & Spicy Chicken

One Pan Spicy Korean Beef Noodles | lecremedelacrumb.com

People ask me all the time where I get my ideas for recipes. The answer? Everywhere. Something I see on the cover of a magazine, maybe a dish I hear mentioned in a movie, sometimes just a random craving sparks an idea, and quite often I get ideas from dishes I order in restaurants.

One Pan Spicy Korean Beef Noodles | lecremedelacrumb.com

Just recently a Noodles & Co restaurant opened up about 4 minutes from our house and I’ve been hooked on their new-ish spicy Korean beef noodles. Now I’m not calling this a copycat recipe, but it was definitely inspired by that restaurant menu item and it has a lot of the same flavors. It’s kind of crazy delicious if you’re into that spicy Asian noodle bowl type of thing which I am definitely 100 percent into.

One Pan Spicy Korean Beef Noodles | lecremedelacrumb.com

Okay now the process…. It’s best to marinate your beef for at least 30 minutes before making this dish. If you think of it far enough ahead it will have even better flavor if you marinate it overnight, but even 10 minutes in the marinade will be fine if you are running short on time. As for the mushrooms – take em or leave em. My husband doesn’t do mushrooms and I’ll either leave them out of his portion or just make sure to leave them in thick slices and let him pick them out (and usually put them on my plate cause YUM).

This is truly a one pan meal and I really love that about it. You sear the steak in your skillet, then let it rest on a cutting board while you simmer those ramen noodles, onions, mushrooms, and seasonings all in the same pan you cooked your steak in. Then just thinly slice the steak and stir it back into the pan along with some spicy Korean sauce. That’s it! Garnish with some sliced green onions or fresh cilantro and serve up this spicy Asian beef and noodle goodness. Take that, Monday.

One Pan Spicy Korean Beef Noodles | lecremedelacrumb.com

What people are saying about this Spicy Korean Beef Noodles

“Made this last night and WOW! It was delicious!! I am on Weight Watchers so I just swapped the oil out for oil spray & the brown sugar for Splenda brown sugar blend. Thank you so much. Flavors are great and the dish has the perfect amount of heat.” – Kristen

“20 stars! This was awesome! My husband SO had doubts, but he said “Save this recipe we are definitely doing this again”. The steak sauce was amazing. We subbed out onions with carrots and the packaged ramen with Lo mein noodles and some beef broth. Thank you so much for the recipe, I can’t wait to tweak it some more and eat ramen in versus going out and buying it.” – Alexis

“I just want to tell you that this recipe was a hit with my boyfriend, who loves Korean food. And you’re Right about the GochUjang Sauce! That Stuff is pretty amazing. Thank you for and easy and flavorful dish recipe. You rock!” – Kristina



One Pan Spicy Korean Beef Noodles | lecremedelacrumb.com

Spicy Korean Beef Noodles

One pan spicy Korean beef noodles recipe made with a simple Korean marinade and ramen noodles with onions and mushrooms makes a tasty dinner you'll have ready in just 30 minutes.
4.88 from 32 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • about 1 pound flank steak
  • 2 tablespoons oil
  • 4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 4 teaspoons sugar
  • 2 packages beef ramen, including seasoning + 1 1/2 cups water
  • 1/2 white onion, thinly sliced
  • 1/2 cup sliced mushrooms


  • In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
  • Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
  • Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
  • Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.


Gochujang sauce can be found in most grocery stores in the Asian section. If you don't care to buy it because you're worried about being able to use it all up (I totally get it) you can make a substitute by mashing together 1 tablespoon crushed red pepper flakes, 2 teaspoons soy sauce, and 1/4 teaspoon sugar to form a paste. It won't taste the exact same as the gochujang sauce (I totally think it's worth buying!) but it will give the sauce some of that sweet heat flavor.
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Recipe Rating


5 stars
Made this four times now. Fist tome made ex as written. Delish as is but i wanted more Veggies. Added another onion and a handful of shredded carrots. Another package of raman. I want to find a different noodle To see if it Changes things upmore. Have Used ground beef, chicken and flank steak. Really can not go wrong.

5 stars
I just finished cooking this and am eating it this very minute and had to leave a review because it’s super good! Used shrimp instead of steak, 1 extra pack of noodles (same amount of saucE), added carrots and frozen spinach for bulk. Next time I’ll probably cook the noodles separately from the veggies and try different noodles for some texture, maybe udon.


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