Best 7 Spicy Korean Beef Noodles Recipes

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Indulge in the tantalizing flavors of Korean cuisine with our spicy Korean beef noodles. This delectable dish combines the bold and spicy flavors of Gochujang (Korean chili paste) with the savory richness of beef and the comforting texture of chewy noodles. Get ready to embark on a culinary journey that will leave your taste buds tingling with delight. Our comprehensive guide includes three variations of this mouthwatering dish: a classic spicy Korean beef noodle soup, a stir-fried spicy Korean beef noodle, and a refreshing spicy Korean beef noodle salad. Each variation offers a unique culinary experience, catering to diverse preferences and dietary choices. Whether you're a fan of brothy soups, savory stir-fries, or light and tangy salads, we have the perfect recipe for you. So, gather your ingredients, prepare your palate, and let's delve into the vibrant world of Korean cuisine with our spicy Korean beef noodles.

Check out the recipes below so you can choose the best recipe for yourself!

EASY KOREAN SPICY NOODLES (WITH BEEF)



Easy Korean Spicy Noodles (with Beef) image

These Korean spicy noodles are a little sweet, a little salty and full of spice. Despite their depth of flavor, they only take 30 min to make!

Provided by Natalya Drozhzhin

Categories     Asian     Main Course

Time 30m

Number Of Ingredients 12

1 lb Korean noodles ((also referred to as "glass noodles" or "sweet potato noodles"))
1 lb beef
1 lb mushrooms
1/2 lb carrots
1 bunch green onions
1 lb spinach
6 tbsp soy sauce
2 tbsp brown sugar
4 tbsp sesame oil
2 tbsp sriracha sauce
1 tbsp crushed red peppers
1 tbsp sesame seeds

Steps:

  • Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions.
  • Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.
  • In a small bowl, whisk together all the sauce ingredients. In the wok, cook the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.
  • Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes.
  • Serve warm and enjoy!

Nutrition Facts : Calories 472 kcal, Carbohydrate 60 g, Protein 15 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 969 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

SPICY KOREAN BEEF NOODLES



Spicy Korean Beef Noodles image

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.

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 13

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 ½ cups water
½ white onion (thinly sliced)
½ cup sliced mushrooms

Steps:

  • 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.

Nutrition Facts : Calories 487 kcal, Carbohydrate 39 g, Protein 31 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1433 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

SPICY KOREAN BEEF NOODLES



Spicy Korean Beef Noodles image

Make and share this Spicy Korean Beef Noodles recipe from Food.com.

Provided by Chef PotPie

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb 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 (3 ounce) packages beef ramen noodles, including seasoning 1/2 cups water
1 1/2 cups water
1/2 white onion, thinly sliced
1/2 cup sliced mushrooms

Steps:

  • 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.

Nutrition Facts : Calories 498.4, Fat 26.3, SaturatedFat 8.5, Cholesterol 77.1, Sodium 1434.5, Carbohydrate 34.7, Fiber 1.6, Sugar 5.9, Protein 30.2

KOREAN SPICY BEEF SOUP (YUKAEJANG)



Korean Spicy Beef Soup (Yukaejang) image

Yukgaejang is a hearty Korean soup that warms you from your lips to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy.

Provided by Naomi Imatome-Yun

Categories     Dinner     Lunch     Entree     Soup

Time 1h

Yield 6

Number Of Ingredients 13

1 pound brisket
4 quarts water
2 bundles scallions, cut into thirds
1 cup bean sprouts
3/4 cup dried fernbrake (gosari, or bracken fiddleheads, presoaked)
2 tablespoons garlic, minced
2 tablespoons sesame oil
2 teaspoons red pepper powder (gochugaru)
2 tablespoons red pepper paste (gochujang)
2 teaspoons soy sauce
1 teaspoon black pepper
2 eggs, beaten
Optional: 1 cup cooked glass noodles

Steps:

  • Gather the ingredients.
  • In a large pot, bring brisket and about 4 quarts of water to a boil.
  • Reduce heat to a simmer and cook until meat is tender, skimming off fat and foam.
  • Remove the meat from the broth but keep the broth in the pot.
  • When it's cool enough to handle, hand-shred the beef with the grain.
  • In a mixing bowl, combine shredded beef with scallions, bean sprouts, and fernbrake (gosari).
  • Season beef and vegetables with garlic, sesame oil, gochugaru, gochujang, soy sauce, and black pepper.
  • Add seasoned ingredients to the broth and bring to a boil.
  • Simmer for about 5 minutes and adjust soup to taste with soy sauce if necessary.
  • Swirl the beaten eggs into the soup.
  • Add noodles, if using, and turn off heat.

Nutrition Facts : Calories 373 kcal, Carbohydrate 19 g, Cholesterol 142 mg, Fiber 9 g, Protein 31 g, SaturatedFat 7 g, Sodium 206 mg, Sugar 1 g, Fat 21 g, ServingSize 6 Servings, UnsaturatedFat 0 g

KOREAN BEEF NOODLES



Korean Beef Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 5-to-6-ounce package cellophane noodles
1/3 cup soy sauce
5 tablespoons sesame oil
1 clove garlic, minced
1/3 cup brown sugar
1 1/2 tablespoons apple cider vinegar
12 ounces skirt steak, sliced 1/4 inch thick against the grain
1 yellow onion, cut into 1/4-inch wedges
Kosher salt
10 ounces shiitake mushrooms, stems removed
1 cup shredded carrots (from about 3 carrots)
6 cups baby spinach (about 10 ounces)

Steps:

  • Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

Nutrition Facts : Calories 616, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1558 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 23 grams

KOREAN BEEF NOODLE SOUP



Korean Beef Noodle Soup image

This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.

Provided by Anita Lo

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 24

1 1/2 pounds beef brisket, preferably fatty
kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1 small onion, sliced
3 cloves garlic, finely chopped
2 tablespoons Korean red pepper flakes (gochugaru), found in Asian specialty markets or online
8 cups water
8 dried anchovies (iriko), or substitute with extra fish sauce, to taste
1 sheet kombu, edible seaweed found at Asian specialty markets, Whole Foods or online. Rinse first
3 scallions, white parts only, halved lengthwise
3 tablespoons fish sauce
2 tablespoons soy sauce
sugar
kosher salt
Freshly ground black pepper
1 medium daikon radish, sliced
1 medium zucchini, sliced
2 packages frozen udon noodles, about 1 pound
1/2 cup scallions, green parts only, thinly sliced

Steps:

  • Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
  • Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
  • Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
  • Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
  • In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.

KOREAN BEEF NOODLES (SEOUL FOOD)



Korean Beef Noodles (Seoul Food) image

These noodles are so deeply satisfying, that they must be considered soul food. The thick noodles with the savory beef and mushrooms makes such a hearty meal, there is almost no room for tea.

Provided by PalatablePastime

Categories     Steak

Time 46m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushrooms or 1/2 lb cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallions, thinly sliced
1 -3 small dried hot red chili pepper
2 carrots, grated

Steps:

  • Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
  • Bring beef to room temperature.
  • In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
  • Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
  • While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
  • Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
  • Then add the carrot, steak and mushrooms.
  • Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
  • Add the soy sauce mixture and cook about 2 minutes more.
  • Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
  • Serve at once.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, flavorful vegetables, tender cuts of meat, and flavorful sauces.
  • Don't be afraid to experiment: Korean cuisine is full of bold and flavorful combinations. Don't be afraid to experiment with different ingredients and flavors to create your own unique dishes.
  • Use a variety of cooking techniques: Korean cuisine uses a variety of cooking techniques, including stir-frying, grilling, steaming, and braising. Experiment with different techniques to create a variety of textures and flavors in your dishes.
  • Garnish your dishes: A little garnish can go a long way in making your dishes look more appealing. Try using fresh herbs, shredded vegetables, or sesame seeds to add a pop of color and flavor to your dishes.

Conclusion:

Korean cuisine is a delicious and flavorful cuisine that is sure to please everyone. With its bold flavors, variety of cooking techniques, and beautiful presentation, Korean food is a great choice for any meal. Whether you're looking for a quick and easy weeknight dinner or a special occasion meal, Korean cuisine has something for everyone. So next time you're looking for something new to try, give Korean food a try. You won't be disappointed.

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