June 4, 2023Review Recipe
Table of Contents
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 savory sauce, you’ll sit down for dinner in less than half an hour!
Korean Noodles Ingredients
- 1 pound of lean ground beef
- 6 tablespoons of sesame oil
- 6 tablespoons of soy sauce
- 3 tablespoons of brown sugar
- 2 tablespoons of olive oil
- 2 tablespoons of minced garlic
- 5 ounces of matchstick carrots
- 1 white onion, thinly sliced
- 8 ounces of fresh spinach, cut bite-size
- 1 (150-gram) package of extra wide Korean glass noodles
- Sesame seeds for garnish
Soy sauce can make a dish salty very quickly. If you have a low-sodium soy sauce, it would allow you to control the saltiness of this dish.
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 it 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 or fried, on top before serving.
GREENS: You can use broccoli, zucchini, or sugar snap peas in this as well in this easy recipe.
How To Make This Korean Noodles Recipe
STEP ONE: In a large nonstick skillet, brown the ground beef over medium-high heat until no longer pink. Once cooked, drain off any extra grease.
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.
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.
STEP FOUR: In the same skillet, add the carrots and onion. You may need to add ½ tablespoon of 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. Drain the water and set the noodles aside.
OUR RECIPE DEVELOPER SAYS
Add 1 tablespoon of olive oil to the water, which will keep the noodles from sticking together.
STEP SIX: Once the carrots and onions are tender, then add the cut spinach and turn off the heat. Mix the vegetables together.
STEP SEVEN: Add the ground beef, sauce, and cooked noodles back to the skillet and gently stir to mix.
STEP EIGHT: Garnish with sesame seeds and serve.
How To Serve Beef Korean Noodles
if you’re looking for a refreshing side dish to balance out these savory noodles, try a pickled cucumber salad or tomato cucumber salad with a zesty dressing.
For even more flavorful dishes, we think you’ll enjoy these simple Korean beef and Thai noodles as well!
Storing Homemade Korean Noodles
IN THE FRIDGE: You can keep leftovers of these saucy noodles in an airtight container in the fridge for two to three days. Leftovers microwave nicely for a quick meal.
IN THE 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.
This classic Korean noodles recipe is filled with authentic flavors. Glass noodles pair perfectly with seasoned ground beef, homemade sauce, and veggies for a delicious and simple meal that is quick and easy to make.
Frequently Asked Questions
These noodles are not spicy, but you can adjust the amount of spice by adding red pepper flakes to the sauce to make it spicier.
You could freeze the meat and vegetable mixture, but we recommend waiting to make the noodles fresh.
Yes! Any long noodles would work fine. Try ramen noodles, soba noodles, or rice noodles.
More Recipes You’ll Love
- Mongolian Beef
- Chicken Ramen Stir Fry
- Spaghetti with Meat Sauce
- Firecrackers Recipe
- Ramen Noodle Salad
- Baked Spaghetti and Meatballs
- Swedish Meatballs and Noodles
- 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
- 150 grams extra wide glass noodles,
- Sesame seeds, for garnish
- 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 of olive oil to the skillet. Over medium heat, cook the carrots and onions until tender, about 6 to 7 minutes.
- While the vegetables are cooking, bring a large pot of salted water to a boil. 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 cook for 10 minutes. Drain the water and set the noodles aside.
- Once the carrots and onions are tender, add the cut spinach and turn off the skillet. Mix the vegetables together.
- Add the ground beef and sauce, and noodles back to the skillet and gently stir to mix.
- Garnish with sesame seeds.
- Soy sauce can make a dish salty very quickly. If you have a low sodium soy sauce, that is the best choice and why our recipe calls for light soy sauce.
- Add 1 tablespoon of olive oil to the water which will keep the noodles from sticking together.
These have the best flavor!!! They’re also very quick and easy to make. Definitely a winner to serve again and again.
Made it with tofu’s