Go Back
A delicious bowl of Korean Beef Noodles is presented as the featured image for a recipe article.

Best Korean Beef Noodles Ever

This Korean Beef Noodle recipe delivers a perfect balance of savory, tender beef, chewy noodles, and a deeply flavorful broth. Achieve restaurant-quality results at home with this approachable and meticulously tested recipe that emphasizes umami and textural contrast.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Beef Sirloin, thinly sliced against the grain
  • 2 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced
  • 1/2 tsp Black Pepper
  • 8 cups Beef Broth
  • 2 tbsp Gochujang
  • 1 tbsp Gochugaru
  • 2 tbsp Soy Sauce
  • 1 tbsp Mirin or Rice Wine
  • 1 tbsp Sesame Oil
  • 1 tsp Sugar
  • 1/2 tsp Fish Sauce optional
  • 2 Green Onions, chopped white parts only
  • 12 oz Fresh or Dried Wheat Noodles Udon or Korean Noodles recommended
  • Green Onion, sliced green parts
  • Sesame Seeds
  • Soft Boiled Egg optional
  • 1 tbsp Cooking Oil

Equipment

  • mixing bowls
  • measuring cups and spoons
  • Large pot or Dutch oven
  • Skillet or wok
  • tongs
  • colander
  • cutting board
  • knife

Method
 

  1. Marinate the Beef: In a bowl, combine the thinly sliced beef with soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Mix well and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  2. Prepare the Broth: In a large pot or Dutch oven, combine the beef broth, gochujang, gochugaru, soy sauce, mirin, sesame oil, sugar, fish sauce (if using), and white parts of the green onions. Bring to a simmer over medium heat, stirring until the gochujang is fully dissolved. Taste and adjust seasoning as needed.
  3. Cook the Noodles: While the broth is simmering, cook the noodles according to package directions. Drain well and set aside. If using dried noodles, be careful not to overcook them.
  4. Sear the Beef: In a large skillet or wok, heat a tablespoon of oil over high heat. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the beef for 1-2 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
  5. Assemble the Noodles: Divide the cooked noodles among bowls. Ladle the hot broth over the noodles. Top with the seared beef, sliced green onions, sesame seeds, kimchi (if using), and a soft-boiled egg (if using).
  6. Serve Immediately: Enjoy your homemade Korean Beef Noodles while they are hot and flavorful.

Notes

For best results, use high-quality gochujang, preferably the 'Sunchang' variety. Thinly slicing the beef against the grain is crucial for tenderness. Marinate the beef for at least 30 minutes for optimal flavor and tenderness. Adjust the amount of gochugaru to your spice preference. Leftovers can be stored in the refrigerator for up to 2 days. Store the noodles and broth separately to prevent the noodles from becoming soggy.