Name: Spicy Korean Gochujang Beef Noodles
Prep time: 10 min
Cook time: PT-487553H57M43S
Total time: PT-487553H57M43S
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef (sirloin, flank, or ribeye); 3 tbsp soy sauce; 3 tbsp gochujang (Korean red chili paste); 1 tbsp brown sugar or honey; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp vegetable oil; 12 oz cooked noodles (udon, ramen, soba, or rice noodles); 2 green onions, sliced; 1 tsp sesame seeds (for garnish)

Why You’ll Love This Recipe

If you love Korean flavors, this dish will become an instant favorite. Gochujang adds depth, spice, and sweetness, while soy sauce and garlic build savory complexity. The sauce clings beautifully to the noodles, and the quick cooking time means you can have a restaurant-quality meal in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Thinly sliced beef (sirloin, flank, or ribeye)
Soy sauce
Gochujang (Korean red chili paste)
Brown sugar or honey
Garlic, minced
Ginger, minced
Rice vinegar
Sesame oil
Vegetable oil
Cooked noodles (udon, ramen, soba, or rice noodles)
Green onions, sliced
Sesame seeds (for garnish)

Directions

In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil to form the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add beef slices and cook for 2–3 minutes until just browned.
Pour in the sauce and stir until beef is fully coated and sauce begins to thicken.
Add cooked noodles to the skillet and toss until they are evenly coated and heated through.
Taste and adjust seasoning—add more gochujang for spice or soy sauce for saltiness.
Serve hot, garnished with green onions and sesame seeds.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes

Variations

Vegetable Boost: Add stir-fried bell peppers, carrots, mushrooms, or bok choy.
Spicier: Increase gochujang or add Korean red pepper flakes (gochugaru).
Milder: Use less gochujang and add extra soy sauce for balance.
Gluten-Free: Use tamari instead of soy sauce and rice noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce.
Not recommended for freezing, as the texture of noodles can change.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste with a savory, sweet, and spicy flavor.

Can I use ground beef instead of sliced beef?

Yes, it works well and makes the recipe even quicker.

What noodles are best?

Udon or ramen noodles hold sauce well, but soba or rice noodles also work.

Can I make this vegetarian?

Yes, replace beef with tofu, tempeh, or extra vegetables.

How spicy is this dish?

It’s medium-spicy, but you can adjust the gochujang to taste.

Do I need to marinate the beef?

Not for this quick recipe, but you can marinate for 15–30 minutes for extra flavor.

Can I use gochujang sauce instead of paste?

Yes, but reduce added sweetener as the sauce is already sweeter.

What cut of beef is best?

Sirloin, flank, or ribeye sliced thin against the grain works best.

Can I add eggs?

Yes, a fried or soft-boiled egg makes a great topping.

Can I make this ahead of time?

You can cook the beef and sauce ahead, then toss with fresh noodles before serving.

Conclusion

Spicy Korean Gochujang Beef Noodles are a bold, flavorful dish that’s quick to make yet deeply satisfying. With tender beef, chewy noodles, and a spicy-sweet sauce, it’s the perfect recipe for anyone who loves a kick of heat and the rich taste of Korean cuisine.