Spicy Korean Beef Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
487 kcal
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Course
Main Course
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Cuisine
Asian
Spicy Korean Beef Noodles
Description
This recipe begins by marinating flank steak in a mixture of gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. After marinating, the steak is cooked to develop a browned crust and then rested. Meanwhile, onions, mushrooms, ramen noodles, and seasoning are cooked in the same pan along with water to soften the noodles and meld flavors.
The sliced steak and reserved sauce are reincorporated, coating all components evenly. The result is a satisfying dish with a balance of heat from the gochujang, tang from the vinegar, and sweetness from the sugar. The noodles absorb much of the sauce, while the vegetables add texture contrast.
Gochujang is a distinctive Korean chile paste that provides a sweet heat; if unavailable, a chili paste substitution can be made, though flavor will vary. This dish works as a complete meal and can be prepared ahead by refrigerating the marinade and sauce.
Ingredients
- about 1 pound flank steak
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
- 2 tablespoons green onion thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons garlic minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 4 teaspoons sugar
- 2 packages ramen noodles beef flavor, including seasoning; with 1.5 cups water
- ½ onion thinly sliced, white
- ½ cup mushroom sliced
Instructions
- 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.
Notes
- Gochujang can be found in most grocery stores' Asian sections; consider purchasing for authentic flavor.
- A substitute paste can be made by mixing crushed red pepper flakes, soy sauce, and sugar, though flavor will differ.
- Marinate the steak for at least 30 minutes or up to overnight for more developed flavors.
- Use the reserved marinade in cooking the noodles to maximize sauce absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 1433mg | 60% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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