Korean Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce. It is a symphony of tantalizing flavors and textures and
Most of the work for these Korean Spicy Noodles is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes!
) and is one of the most popular noodle dishes in Korea, and for good reason. These Korean Noodles have to be one of my favorite noodle dishes of all time!
Korean Cold Noodles In A Spicy Kimchi Sauce
Korean Spicy Noodles are characterized by the spicy savory sauce, the use of glass noodles (more on noodles below), thinly sliced protein (usually steak) and vegetables, usually thinly sliced onions, carrots, mushroom, spinach and sometimes bell peppers.
I love this cast of characters together but, you can customize your Korean Noodles with whatever you have on hand. They would be delicious with chicken or shrimp, or even go vegetarian, and the veggies can completely be swapped for your favs, or whatever you have on hand.
The delightfully chewy texture of glass noodles reminds me of the rice noodles used in Pad Thai, and similarly, they remain perfectly al dente texture
Vegan Fire Noodles
You can buy Korean Noodles on Amazon or in any Asian specialty store but take care you are purchasing the correct glass noodles.
I purchased my Korean Noodles on Amazon and they were called, “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch” so there was no question whether or not I was purchasing the correct Korean glass noodles.
Glass noodles come in a few different varieties. Non-Korean glass noodles are often made with mung bean starch or green pea starch. They can also have different shapes from thin noodles to wide, flat noodles resembling brownish, clear fettucine. We are looking for the thicker, round, grey Korean noodles made from sweet potato starch. If you aren’t sure if the noodles are correct, check the ingredient list for sweet potato starch.
Spicy Korean Red Pepper Noodles [vegan, Gluten Free]
I’m sure these Korean Spicy Noodles would taste great with any noodle, but if you are going to the trouble of buying noodles, it would be nice purchase the correct authentic ones.
Glass noodles are boiled like traditional pasta but for a shorter amount of time, usually about 5 minutes, or even less if you are cooking a small quantity of noodles.
Take care to rinse and drain the glass noodles in cold water a few times to rinse out the excess starch. If you aren’t immediately adding your Korean Noodles to a sauce, then toss them with a teaspoon of oil to keep them from sticking together.
Sweet & Spicy Korean Gochujang Noodles Recipe + Video
Rib eye is often use in Korean Spicy Noodles, but I like to use the more economical flanks steak. Although less expensive, flank steak transforms into melt-in-your-mouth-tender by slicing it thin, marinating it and not overcooking it. You will be astonished just how buttery delicious flank steak can become!
The beef in our Korean Spicy Noodles is one of the stars. It is dripping with flavor and buttery tender due to our marinade which also doubles as our sauce.
You can either marinate your beef at room temperature for 30 minutes or up to 8 hours in the refrigerator. This is how our marinade ingredients tenderize our beef:
Creamy And Spicy Korean Chili Pasta
The sauce for Korean Spicy Noodles is one of my absolute favorites. I adapted it slightly from my Korean Beef Bowls, because of its irresistible savory, salty, spiciness. It is a soy-based marinade/sauce which includes:
The cornstarch tenderizes the beef and also helps thicken the sauce. I also like to add 1 ½ teaspoon beef bouillon to the sauce, but this is optional. When I tasted the Korean Sauce without the bouillon, I thought it was missing something, and when I added the bouillon, it was perfect. If you don’t keep beef bouillon on hand you can omit it and season your Korean Spicy Noodles with salt to taste at the very end of cooking.
You might be wondering about the Gochujang and the rice wine. Rice wine should become a pantry staple if you do much Asian cooking. Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the beef. Rice vinegar, on the other hand will add an acidic flavor.
Recipe: Spicy Korean Pasta At Home
I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
Gochujang brings the heat to these Korean Spicy Noodles. Gochujang is a Korean BBQ Sauce that’s the perfect blend of savory, sweet and spicy and one of my absolute favorite Asian condiments.
I useAnnie Chun’s Sweet and Spicy Gochujang Saucelocated in the Asian section of my grocery store, but you can also purchase it on Amazon. I do recommend looking to see what Annie Chun’s Gochujang Sauce looks like so you can easily spot it at the grocery store.
K Obsessed: How To Make Janhvi Kapoor's Fav Spicy Korean Gochujang Noodles At Home
I would say these Korean Spicy Noodles are medium spicy and would be the right amount of heat for those who like spice. If you LOVE spicy, you will want to add more than 2 tablespoons Gochujang.
If you know you don’t like spicy foods at all then use less than 2 tablespoons Gochuchang. You can even start with less Gochuchang in the marinade/sauce and add more to individual servings.
Our Korean Spicy Noodles recipe is very simple but the veggies require some chopping and there is some hands-off time due to the marinating. If you prep your veggies while your beef is marinating, then your noodles can come together super quickly when its “go time.”
Sweet And Spicy Gochujang Noodles (20 Minutes)
WANT TO TRY THIS KOREAN SPICY NOODLES RECIPE? Pin it to your ASIAN, BEEF, or DINNER BOARD to save for later! Find me on Pinterest for more great recipes! I am always pinning :)!
Korean Spicy Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce. It is a symphony of tantalizing flavors and textures and one of my favorite recipes to date – you don’t want to miss this one! Most of the work for these Korean Spicy Noodles is is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes.
Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. I am a cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here.
Korean Black Bean Noodles (jajangmyeon)
Sign up for our free newsletter and follow us on social media to make your life easier and more delicious with weekly new recipes: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.
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.
Gochujang Noodles (spicy Korean Noodles)
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 bowltype of thing which I am definitely 100 percent into.
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 themushrooms– 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.
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