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Korean Noodles

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Simple to make and full of flavor, these Korean noodles are made with ground beef, fresh vegetables, and a homemade sauce for a delicious and easy homemade meal ready in less than half an hour.
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These delicious and easy homemade Korean noodles will satisfy your takeout craving without leaving the house. Made with traditional glass noodles, seasoned beef, fresh vegetables, and an irresistible made from scratch sauce, you’ll sit down for dinner in less than half an hour!

I’m excited to partner with 1ST MKFOODS to bring you this original recipe.

You’ll enjoy this simple Korean beef and Thai noodles as well!

A bowl filled with different types of food, with Noodle and Sauce

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KOREAN NOODLES INGREDIENTS

A close up of food, with Noodle and Beef

You will need…

  • 1-pound lean ground beef
  • 6 Tablespoons sesame oil
  • 6 Tablespoons soy sauce
  • 3 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 5 ounces matchstick carrots
  • 1 white onion, sliced thin
  • 8 ounces fresh spinach, cut bite-size
  • 1 package Rothy Korea Extra-Wide Glass Noodles (package 150 grams)
  • Sesame seeds for garnish

The Rothy Korea Extra-Wide Glass Noodles are perfect for this recipe. They are made from casava starch and are both gluten-free and low in calories.

They are a trusted product from Korea that can be used in a variety of ways in any pasta recipe. They are easy to cook and don’t have to be soaked before cooking. They are wide and thick with a chewy texture.

They are famous in Korea but you don’t have to travel to enjoy them! They are produced in an FDA-registered facility and you can order them on Amazon to be delivered straight to your door to enjoy at home.

They have Rothy Glass Noodles Red are available as well which are both sweet and spicy. You could use those in this recipe as well!

SUBSTITUTIONS AND ADDITIONS

EXTRA SAUCY: If you like a lot of sauce, you can easily double the sauce ingredients for a super saucy meal.

MUSHROOMS: You could add a cup of sliced white mushrooms to this and it would be delicious.

GREEN ONIONS: You can also add fresh diced green onions as a garnish when serving.

RED PEPPER FLAKES: Want some heat? Add crushed red pepper flakes to taste. I would suggest starting with ¼ teaspoon to the sauce mix and adjusting according to your personal preference.

MEAT: You could swap out the lean ground beef for sliced beef instead. It can also be made with sliced pork tenderloin.

VEGETARIAN: You can omit the meat and increase the veggies or make with tofu instead for a vegetarian dish.

BELL PEPPER: You could add thinly cut strips of red, orange, or yellow bell pepper for a bright pop of flavor and color.

EGG: You can add an egg, either soft boiled egg or fried, on top before serving.

SOY SAUCE: I used regular soy sauce, but you can also swap out for low-sodium if you need to.

GREENS: You can use broccoli, zucchini, or sugar snap peas in this as well.

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HOW TO MAKE THIS KOREAN NOODLES RECIPE

STEP ONE: In a large skillet brown the ground beef over medium-high heat until no longer pink. Once cooked drain off any extra grease.

Noodle and Beef

STEP TWO: While the meat is cooking prepare the sauce. In a small bowl mix together the sesame oil, soy sauce, brown sugar, olive oil, and minced garlic. Once whisked together, set aside until the meat is done cooking.

A plate of food on a table, with Korean noodles

STEP THREE: Add the sauce to the skillet with the browned meat. Stir to mix then transfer the meat and sauce to a medium bowl and set aside.

A plate of food on a table, with Noodle and Beef

STEP FOUR: In the same skillet add the carrots and onion. You may need to add ½ Tablespoon olive oil to the skillet. Over medium heat cook the carrots and onions until tender, about 6-7 minutes.

STEP FIVE: While the vegetables are cooking bring a large pot of salted water to a boil. Once the water is boiling add the noodles and cook for 10 minutes. Then drain off the water. Set aside.

PRO TIP: Add 1 tablespoon of olive oil to the water which will keep the noodles from sticking together.

A bowl filled with different types of food on a plate, with Korean noodles and Olive Oil

STEP SIX: Now back to the skillet with the cooked carrots and onions. Once tender then add the cut spinach and turn off the heat. Mix the vegetables together.

A plate of food with broccoli, with Sauce and Tablespoon

STEP SEVEN: Add the ground beef and sauce and noodles into the skillet and gently stir to mix.

STEP EIGHT: Garnish with sesame seeds and serve.

A bowl of salad on a plate, with Sauce and Korean noodles

STORAGE

FRIDGE: You can keep leftovers in an airtight container in the fridge for two to three days. Leftovers microwave nicely for a quick meal.

FREEZER: I would suggest making the meat and veggie mixture but preparing the noodles fresh if you are planning to make this meal ahead of time and freeze. Leftovers for this recipe do not freeze well once they are mixed with the noodles.

A plate of food on a table, with Noodle and Laser

This classic Korean noodles recipe is filled with authentic flavors. Glass noodles pair perfectly with the seasoned ground beef, homemade sauce, and veggies for a delicious and simple meal that is quick and easy to make.

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A dish is filled with food

Korean Noodles

5 from 2 votes
Simple to make and full of flavor, these Korean noodles are made with ground beef, fresh vegetables, and a homemade sauce for a delicious and easy homemade meal ready in less than half an hour.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 1- pound lean ground beef
  • 6 Tablespoons sesame oil
  • 6 Tablespoons soy sauce
  • 3 Tablespoons brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 5 ounces matchstick carrots
  • 1 white onion sliced thin
  • 8 ounces fresh spinach cut bite size
  • 1 package Rothy Korea Extra Wide Glass Noodles package 150 grams
  • Sesame seeds for garnish

Instructions
 

  • In a large skillet brown the ground beef over medium-high heat until no longer pink. Once cooked drain off any extra grease.
  • While the meat is cooking prepare the sauce. In a small bowl mix together the sesame oil, soy sauce, brown sugar, olive oil, and minced garlic. Whisk together, set aside.
  • Add the sauce to the skillet with the browned meat. Stir to mix then transfer the meat and sauce to a medium bowl and set aside.
  • In the same skillet add the carrots and onion. You may need to add ½ Tablespoon olive oil to the skillet. Over medium heat cook the carrots and onions until tender, about 6-7 minutes.
  • While the vegetables are cooking bring a large pot of salted water to a boil. Also add 1 tablespoon of olive oil to the water which will keep the noodles from sticking together. Once the water is boiling add the noodles and cooking for 10 minutes. Then drain off the water. Set aside.
  • Now back to the skillet with the cooked carrots and onions. Once tender then add the cut spinach and turn off the skillet. Mix the vegetables together.
  • Add the ground beef and sauce and noodles into the skillet and gently stir to mix.
  • Garnish with sesame seeds.

Nutrition

Calories: 499kcal | Carbohydrates: 20g | Protein: 30g | Fat: 34g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1657mg | Potassium: 948mg | Fiber: 3g | Sugar: 12g | Vitamin A: 11238IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 5mg
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  1. Gloria says

    5 stars
    These have the best flavor!!! They’re also very quick and easy to make. Definitely a winner to serve again and again.