Spicy Korean Beef Noodles

READY IN: 30mins


  • 1lbflank steak
  • 2tablespoonsoil
  • 4tablespoonsgochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
  • 2tablespoons thinly sliced green onions
  • 2tablespoonssoy sauce
  • 2tablespoonsrice vinegar
  • 4teaspoons minced garlic
  • 1teaspoonground ginger
  • 1tablespoonsesame oil
  • 4teaspoonssugar
  • 2 (3 ounce) packagesbeef ramen noodles, including seasoning 1/2 cups water
  • 1 12 cupswater
  • 12 white onion, thinly sliced
  • 12 cupsliced mushrooms

  • In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
  • Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
  • Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
  • Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
  • Source: Read Full Article