Korean beef noodles are a cozy, slow simmered bowl of tender beef, chewy noodles, and sweet carrots and peppers in a savory, mildly spicy broth. Gochujang gives the soup its red color and depth, while soy sauce and sesame oil round out the flavor.
Most of the time is hands off. The beef simmers until it falls apart, then you shred it, add the vegetables, and stir in the noodles at the end for a bowl that tastes like it took all day.
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Why This Korean Beef Noodles Recipe Works
Brisket and chuck are both tough cuts full of connective tissue, and a long, gentle simmer turns that into a rich, silky texture. Browning the beef first gives the broth a deeper base of flavor before any liquid goes into the pot.
Gochujang is the key seasoning. It is a fermented Korean chili paste that brings heat, sweetness, and a savory funk all at once, so you need only a spoonful to flavor four servings.
Cooking the noodles separately keeps the broth clear and stops the noodles from absorbing all the liquid. You can then add as many or as few as you like to each bowl.
Ingredients for Korean Beef Noodles
- 1 pound beef brisket or chuck roast, cut into 2 inch chunks
- 8 ounces udon or ramen noodles
- 4 cups low sodium beef broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- Black pepper to taste
- Green onions and sesame seeds for garnish
Beef. Chuck roast is a bit cheaper and brisket is a bit leaner. Either one becomes tender when simmered long enough.
Gochujang. It brings the heat and the signature flavor. Start with less if you are sensitive to spice and add more at the end.
Noodles. Udon is thick and chewy, while ramen noodles are thinner and cook faster. Both work in this soup.
Beef broth. Low sodium broth keeps the final soup from becoming too salty once the soy sauce and gochujang go in.
Vegetables. Carrots and peppers add sweetness and color. Mushrooms or bok choy are good additions.
How to Make Korean Beef Noodles
1. Soften the aromatics. Heat the sesame oil in a large pot or Dutch oven over medium heat. Cook the onion and garlic for 2 to 3 minutes until fragrant and soft.
2. Brown the beef. Add the beef chunks and cook 6 to 8 minutes, turning, until browned on most sides.
3. Add the liquid. Pour in the broth, soy sauce, and gochujang, stir to dissolve the paste, and bring to a boil.
4. Simmer. Reduce the heat to low, cover, and simmer 1 1/2 to 2 hours, until the beef shreds easily with a fork.
5. Shred. Lift the beef out, shred it with two forks, and return it to the pot.
6. Add the vegetables. Stir in the carrots and bell pepper and simmer 10 minutes, until tender but still colorful.
7. Cook the noodles. Cook the noodles in a separate pot according to the package, drain, and divide among bowls.
8. Serve. Ladle the beef, vegetables, and broth over the noodles, season with pepper, and top with green onions and sesame seeds.
How to Serve Korean Beef Noodles
Serve the noodles in deep bowls with plenty of broth and a sprinkle of sesame seeds. A soft boiled egg or a spoonful of kimchi on the side adds extra flavor.
If you like slow simmered beef, try the slow cooker brisket with onions. Other Asian inspired dinners that pair well on the same menu include crock pot beef and broccoli with ginger and the salmon teriyaki bowl. For a lighter bowl on another night, there is the chicken noodle soup with egg noodles.
How to Store and Reheat Korean Beef Noodles
Store the beef and broth in an airtight container in the refrigerator for 3 to 4 days, and keep the cooked noodles in a separate container so they stay firm.
Reheat the soup on the stove until it is steaming hot, to 165 degrees F, then pour it over noodles warmed in hot water. The flavor deepens overnight, so leftovers are often even better.
Tips and Variations for Korean Beef Noodles
- Cut the beef evenly. Even chunks cook at the same rate and shred more easily.
- Keep it covered. A lid traps steam, so the beef stays moist during the long simmer.
- Skim the surface. Remove foam and excess fat so the broth tastes clean.
- Add the noodles at the end. They soften quickly, and long cooking turns them mushy.
- Keep the soup safe. The University of Nebraska offers guidance on serving and storing soup safely.
- Adjust the heat. Add more gochujang or chili flakes for a spicier bowl.
- Add greens. Baby bok choy or spinach wilts in during the last minutes of simmering.
Frequently Asked Questions About Korean Beef Noodles
What is gochujang in Korean beef noodles?
It is a fermented Korean chili paste with a sweet, spicy, and savory taste. It is sold in tubs in the international aisle of most grocery stores.
Can I make Korean beef noodles in a slow cooker?
Yes. Brown the beef first, then cook on low until the beef shreds easily, adding the vegetables and noodles at the end.
Can I freeze Korean beef noodles?
Freeze the beef and broth without noodles, then cook fresh noodles when you reheat the soup.
How spicy are Korean beef noodles?
With one spoonful of gochujang the soup is mild to medium. Add more at the end if you want more heat.
What cut of beef is best for Korean beef noodles?
Brisket or chuck roast both work. They become tender and shreddable after a long simmer.
Korean Beef Noodles
Equipment
- Dutch oven
- Forks
Ingredients
Main Ingredients
- 1 lb beef brisket or chuck roast cut into 2 inch chunks
- 8 oz udon or ramen noodles cooked separately
- 4 cup low sodium beef broth
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup carrots sliced
- 1 cup bell pepper sliced
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- black pepper to taste
- green onions and sesame seeds for garnish
Instructions
Cooking
- Saute. Cook the onion and garlic in the sesame oil in a Dutch oven over medium heat 2 to 3 minutes.
- Brown. Add the beef and brown 6 to 8 minutes.
- Simmer. Add the broth, soy sauce, and gochujang, boil, then cover and simmer on low 1 1/2 to 2 hours until the beef shreds easily.
- Shred. Shred the beef with two forks and return it to the pot.
- Add vegetables. Simmer the carrots and pepper 10 minutes until tender.
- Noodles. Cook the noodles separately, drain, and divide among bowls.
- Serve. Ladle the beef and broth over the noodles and top with green onions and sesame seeds.
