Korean Beef Noodles is a cozy bowl I make when I want big, warm flavors fast. I love how the beef, spicy paste, and noodles come together in one pot for a simple, deep soup.
What You’ll Need
- 1 lb beef (chuck or brisket), sliced
- 8 oz noodles (like udon or ramen)
- 4 cups beef broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
If you want to know more about ramen and low carb plans, see whether ramen noodles fit a keto diet.
My Trusted Kitchen Tools
I use a heavy pot or Dutch oven to build flavor. A good knife and a cutting board keep prep quick. Tongs help me add and turn the beef. A ladle makes serving neat.
Bringing It All Together
- Heat a bit of oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
- Add the sliced beef and brown on all sides.
- Stir in the carrots, bell pepper, soy sauce, and gochujang.
- Pour in the beef broth and bring to a boil.
- Reduce to a simmer and cover the pot.
- Cook for about 1.5 to 2 hours, or until the beef is tender.
- In the last 10 minutes of cooking, add the noodles to the pot.
- Cook until the noodles are tender.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with green onions and sesame seeds.
Making It Your Own (Swaps & Ideas)
Use a slow cooker for an easy, hands-off version; check my slow cooker beef ramen recipe for ideas. Swap beef for pork or chicken if you like. Use mushrooms or bok choy for more veg. Cut back on gochujang for a milder bowl, or add a drizzle of sesame oil at the end for more aroma.
How We Love to Serve It
I serve this in big bowls with extra green onions and sesame seeds on top. A side of steamed rice or kimchi brightens the meal. We eat it with chopsticks and a soup spoon to catch the broth.
A Few Tips For Success
Cook low and slow so the beef becomes tender and rich. Taste the broth before serving and add salt or soy if it needs more body. Add the noodles near the end so they do not get mushy. If you plan to store leftovers, cook the noodles separately and add when reheating.
Saving Some For Later
Cool the soup quickly and store in airtight containers. Keep noodles in a separate container if you can. Refrigerate up to 3 days or freeze the broth and beef for up to 3 months. Thaw in the fridge overnight before reheating.
From My Kitchen to Yours
I hope this recipe brings a warm bowl to your table soon. I make it when I want something comforting and full of flavor. Send a photo if you try it; I love to hear how it turned out.
Your Questions, Answered
How long should I let the beef simmer for Korean Beef Noodles?
I usually let the beef simmer for at least 1.5 hours for Korean Beef Noodles so it gets very tender and the broth grows rich.
Can I make Korean Beef Noodles milder?
Yes, you can make Korean Beef Noodles milder by using less gochujang and adding a teaspoon of sugar or a splash of soy to balance the heat.
How do I store leftovers of Korean Beef Noodles?
If you plan to save leftovers of Korean Beef Noodles, store the noodles separately when you can and reheat the broth and beef gently before combining.
Print
Korean Beef Noodles
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy bowl of beef noodles made with rich flavors and a spicy kick, perfect for rainy nights.
Ingredients
- 1 lb beef (chuck or brisket), sliced
- 8 oz noodles (like udon or ramen)
- 4 cups beef broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Heat a bit of oil in a large pot and sauté the onion, garlic, and ginger until fragrant.
- Add the sliced beef and brown on all sides.
- Stir in the carrots, bell pepper, soy sauce, and gochujang.
- Pour in the beef broth and bring to a boil.
- Reduce to a simmer and cover the pot.
- Cook for about 90 to 120 minutes, or until the beef is tender.
- In the last 10 minutes of cooking, add the noodles to the pot.
- Cook until the noodles are tender.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with green onions and sesame seeds.
Notes
For a milder dish, reduce the amount of gochujang. Store leftover noodles separately to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Korean Beef Noodles, comfort food, beef soup, easy recipe