Description
A flavorful and spicy Korean beef noodle dish featuring tender marinated flank steak, savory gochujang sauce, and classic ramen noodles cooked together with fresh onions and mushrooms for a quick and satisfying one-pan meal.
Ingredients
Scale
Beef Marinade
- about 1 pound flank steak
- 4 tablespoons gochujang (Korean chile paste)
- 2 tablespoons thinly sliced green onions
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 4 teaspoons sugar
Other Ingredients
- 2 tablespoons oil (for cooking)
- 2 packages beef ramen, including seasoning
- 1 ½ cups water
- ½ white onion, thinly sliced
- ½ cup sliced mushrooms
Instructions
- Prepare the marinade. In a small bowl, whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar until well combined. Pour half of this mixture into a large ziplock bag.
- Marinate the steak. Add the flank steak to the ziplock bag with half of the sauce, seal the bag, and refrigerate for at least 30 minutes or up to overnight for deeper flavor. Keep the remaining marinade covered in the refrigerator for later use.
- Cook the steak. Heat the oil in a large pan or skillet over medium-high heat. Using tongs, transfer the steak from the bag to the pan, reserving the marinade inside the bag. Cook the steak for 5 to 8 minutes on each side, or until well browned on the outside and cooked to your desired doneness. Transfer the steak to a cutting board and let it rest while you proceed to the next step.
- Prepare the noodles and vegetables. Add the sliced onions, mushrooms, ramen noodles, ramen seasoning packets, and the reserved marinade from the bag to the same pan. Pour 1 ½ cups water over everything and bring to a simmer.
- Simmer until noodles are cooked. Let the mixture cook for 5 to 7 minutes, stirring occasionally, until the noodles are tender and fully cooked, and the flavors have melded together.
- Slice the steak. Thinly slice the rested flank steak across the grain into strips.
- Combine steak and noodles. Add the sliced steak and the remaining reserved sauce to the pan. Stir everything together and cook for a few more minutes until the steak is heated through.
- Serve. Garnish with additional green onions if desired and serve the spicy Korean beef noodles immediately for best flavor and texture.
Notes
- This recipe uses gochujang, a Korean chili paste that adds a signature spicy and umami flavor. It can be found in the Asian section of most grocery stores.
- The entire meal is cooked in one pan, making for easy cleanup and a quick dinner option ready in about 30 minutes.
- For a milder flavor, reduce the amount of gochujang or sugar according to your taste preference.
- Other vegetables can be added or substituted such as bell peppers or carrots to add variety.
Nutrition
- Serving Size: 1 serving
- Calories: 487 kcal
- Sugar: 7 g
- Sodium: 1433 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 68 mg
