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You guys are obsessed with my Korean Ground Beef rice bowls, so I decided I needed a noodle version. Tender beef, savory goodness, and those irresistible Korean flavors all wrapped up in one slurp-worthy Korean Beef Noodle dish.
Why These Noodles Are About to Steal Your Heart
- Perfect for Any Night: Whether it’s a busy weeknight or a weekend treat, this dish comes together in no time, making it perfect for any occasion.
- Better Than Takeout! It’s like a restaurant-quality meal, but you get to enjoy it from the comfort of your own kitchen!
- Family-Friendly: The flavors in this are so delish! Whether you’re feeding kids or adults, everyone will go back for seconds!
Korean Beef Noodles Ingredients
- Noodles: Use your favorite noodles! Spaghetti, ramen, or rice linguini noodles work great in this recipe.
- Ground Beef: I prefer lean ground beef, but if you don’t use lean, be sure to drain any excess oil before adding the sauce.
- Cornstarch: Whisk the cornstarch well so it dissolves in the sauce. This helps thicken the sauce so it sticks to the noodles!
- Vegetables: Add in any veggies you want! Cook or stir fry the veggies before tossing them into the noodles. I like to add broccoli, bell peppers, or shredded carrots!
- Add More Heat: If you love spice, add extra red pepper flakes or a drizzle of sriracha sauce.
How to Make Korean Beef Noodles
Making this Korean Beef Noodle recipe is so easy! Simply cook the beef in the sauce, then toss in the cooked noodles. In no time, you’ll have a delicious meal.
- Cook the Noodles: Boil the linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
- Cook the Beef: In a large skillet, add the ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in the minced garlic and cook for 1 minute.
- Add the Sauce: In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, ground ginger, crushed red pepper flakes, black pepper, and cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
- Coat the Noodles: Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds for garnish.
Alyssa’s Pro Tip
Don’t Overcook the Noodles: Cook the noodles al dente, or firm to the bite. This helps them hold their texture and absorb more of the delicious sauce!
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Korean Beef Noodles
Ingredients
- 8 ounces linguine noodles
- 1 pound lean ground beef
- 3 cloves minced garlic
- ½ cup packed brown sugar
- ½ cup soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- sliced green onions and sesame seeds for garnish
Instructions
- Boil 8 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
- In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
- In a small bowl, whisk together ½ cup packed brown sugar, ½ cup soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and 2 tablespoons cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
- Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds.
Notes
Leftover Instructions
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- In the Refrigerator: These Korean beef noodles will stay good in your fridge for about 3-4 days in an airtight container.
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- To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Korean-Inspired Recipes
If you loved these Korean beef noodles as much as I did, then I know you won’t be able to get enough of these other Korean recipes. Like my Korean Fried Chicken or Korean Beef Bulgogi, here are a few more to try:
This was absolutely delicious!
10/10 rating from my husband kids (which 10s are veryyy hard to come by so that just tells you how good it was). Reduced the amount of red crushed pepper and black pepper just because my family is sensitive to heat and spice and it turned out great!
Your recipe doesn’t call for any water. If i made it as described even on low heat I’d have a burnt sticky mess. Add some water to the last few cooking steps. About a cup worked for me. But I was being very frugal. Even with my non stick pan it was close to not being enough.
Made this for dinner tonight! It was superb!!
Could I add frozen peas and corn to this
Yes, those would be great additions!