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. 

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

“I MADE THIS FOR DINNER TONIGHT AND IT WAS EXCELLENT! IT’S PRETTY SPICY, BUT WE LIKE HOT FOOD. USED SLICED SIRLOIN SINCE THAT’S WHAT I HAD AND ADDED SHREDDED CARROTS NEAR THE END OF COOKING FOR EXTRA CRUNCH. MY HUSBAND WENT BACK FOR SECONDS AND LOVED IT. WILL DEFINITELY MAKE AGAIN!” – Kim

 

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.

Course Main Course
Cuisine Asian
Keyword beef, noodles
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 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

Instructions

  1. 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.

  2. 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 boar and allow to rest while you move on to the next step.

  3. 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.

  4. 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.


Recipe Notes

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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Comments

Instead of the chili paste, could I substitute Sriracha?

    The best substitute for the chili paste in this recipe would be to mix together 1 tablespoon crushed red pepper flakes, 2 teaspoons soy sauce, and ¼ teaspoon sugar to form a paste.

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.

I’m cutting back on red meat for health reasons. Would chicken or swordfish work well with this?

    I would suggest chicken!

Great recipe. I omitted the sugar since gochujang already has sugar in it. I also had egg noodles on hand so I just added beef broth instead of water&seasoning packet. I will definitely make again. I actually think I might make it with rice next time. There was a delicious sauce I couldn’t mop up with the noodles.

I highly recommend buying gochujang if you haven’t tried it. They sell it in small containers so you aren’t stuck with a large quantity if it. Also since it’s gotten so trendy there are a lot of recipes that use it and all the ones I’ve made with it have been great.

Made this and really enjoyed it. A word to the wise if you do the home made. Korean chilli I recommend using only half the amt of red pepper flakes. VERY spicy I had to add extra noodles and water and some sugar so we could eat it. Lol. Still we really enjoyed it 😅

Could I use more liquid and spices as well as miso and make this into a ramen noodle soup dish?

    I think that would work! Let me know how it turns out!

Hi , can you please tell me how many grams in each packet of noodles, as the ones I’m using hardly seems enough? Many thanks

Kind regards julie .

    Hi Julie – each packet is 3 ounces. hope that helps!

20 stars! This was awesome! My 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.

    Hi Alexis! Thanks for the feedback! I’m so glad you enjoyed it!!

I made this last night; it was terrific.

However, I used only two tablespoons of gochujang, instead of four.

I made this with 3 packages of ramen and 2 cups of water. 3 tsp of sugar was sufficient for me. Tasted very delicious! Definitely Noodles & Co quality in my opinion 🙂

couldn’t find the sauce so I used saracha instead. it was really good. I also used hamburger 95% lean.

Great idea for a pizza. The boyfriend is going to be over the moon for this!
Asian beef pizza

yummy

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!

Delicious and easy. Thank you FOR the recipe!

Can anyone tell me how much water I need to use? just til the noodles are covered?

    Hi Dave – Yes, just enough water so that the noodles are covered – the exact amount would vary dependent on the size of pan you are using. hopefully it turns out great!

I MADE THIS FOR DINNER TONIGHT AND IT WAS EXCELLENT! IT’S PRETTY SPICY, BUT WE LIKE HOT FOOD. USED SLICED SIRLOIN SINCE THAT’S WHAT I HAD AND ADDED SHREDDED CARROTS NEAR THE END OF COOKING FOR EXTRA CRUNCH. MY HUSBAND WENT BACK FOR SECONDS AND LOVED IT. WILL DEFINITELY MAKE AGAIN!

Hi, I could not find gochujang paste. got gochuhang miso sauce, will that work?
thank you

Okay, if that is REALLY you…which I doubt…you sure are are very beautiful lady.

I like looking at many of your recipes, usually the ones on the savory side.

I might give this recipe a try in the next couple of days. I bet it would work well with seared pork cubes or chicken too.

    Great idea with seared pork or chicken! Sounds delicious to me 🙂

SPICY KOREAN BEEF NOODLES
I can’t wait to make this… but 5 minutes prep time…. I could never do all that in 5 minutes, guess I am doubly slow… this looks so good and so easy…. as long as there’s beef kevin will love it

    Hope you love it! 🙂