Name: Spicy Korean Gochujang Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: Thinly sliced beef (ribeye or flank steak); Gochujang (Korean red chili paste); Soy sauce (or tamari for gluten-free); Sesame oil; Brown sugar or honey; Garlic, minced; Fresh ginger, grated; Rice vinegar; Noodles (udon, ramen, rice noodles, or soba); Neutral oil (such as canola or avocado oil); Scallions, chopped; Toasted sesame seeds (optional)

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These spicy Korean gochujang beef noodles are bold, savory, and absolutely satisfying. Tender beef, chewy noodles, and a fiery-sweet gochujang sauce come together in one pan for a quick, mouthwatering meal that I crave often.

Why You’ll Love This Recipe

I love this recipe for its explosive flavor and how quickly it comes together. The gochujang gives the dish a deep, smoky heat, while the noodles and beef soak up every drop of the sauce. It’s perfect for weeknights when I want something filling, spicy, and better than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (such as ribeye or flank steak)
Gochujang (Korean fermented red chili paste)
Soy sauce
Sesame oil
Brown sugar or honey
Garlic, minced
Ginger, grated
Rice vinegar
Noodles (udon, ramen, or rice noodles)
Scallions, chopped
Toasted sesame seeds (optional)
Neutral oil for cooking

Directions

I begin by marinating the sliced beef in a mixture of gochujang, soy sauce, sesame oil, brown sugar, garlic, and ginger for at least 15 minutes.
While the beef marinates, I cook the noodles according to the package instructions, then drain and set them aside.
In a hot skillet or wok, I add a little oil and sear the marinated beef until it’s browned and cooked through.
I reduce the heat and stir in the cooked noodles, tossing everything together so the noodles are coated in the flavorful sauce.
I finish with chopped scallions and a sprinkle of toasted sesame seeds for garnish, then serve it hot.

Servings and timing

This dish serves 3 to 4 people. It takes about 10 minutes to prep and 15 minutes to cook, making it a 25-minute meal from start to finish.

Variations

Sometimes I add julienned carrots, bell peppers, or bok choy to the skillet for extra veggies. For a different protein, I’ll use ground beef, chicken, or even tofu. I also like to top it with a soft-boiled egg when I want something extra rich.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water to loosen the sauce. I avoid microwaving if possible, since it can dry out the beef.

FAQs

What is gochujang and where can I find it?

Gochujang is a Korean fermented chili paste with a spicy, slightly sweet flavor. I usually find it in Asian markets or the international aisle of larger grocery stores.

Can I make this less spicy?

Yes, I reduce the amount of gochujang or mix in extra brown sugar or honey to balance the heat when I want it milder.

What kind of noodles work best?

I love using thick udon noodles, but ramen, soba, or even spaghetti all work well with this sauce.

Can I make this dish ahead of time?

It’s best fresh, but I sometimes prep the beef and sauce ahead, then cook everything together right before eating.

Is this recipe gluten-free?

Not as written, but I make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.

Conclusion

These spicy Korean gochujang beef noodles bring bold, addictive flavors to the table with very little effort. Whether I’m cooking for guests or just for myself, it’s a go-to dish that always delivers comfort and heat in every bite.