Korean Beef Noodles

Inspired by the Korean beef with rice that my family loves so much, these Korean beef noodles were a huge win from the very first bite. Loaded with umami, this one-pot dish is a guaranteed, family friendly hit!

We love this Korean beef so much that it makes regular appearances on our dinner menu. We typically serve it over rice, but last time I made it I was craving some old-school ramen noodles. I combined the two and this was the happy result. The whole family gave it two thumbs up!

And while I used ramen noodles, glass noodles and rice noodles work just as well in this dish. Use whichever of those three you have on hand or like best!

Korean beef noodles on a plate with a checked white and navy linen and chopsticks

Korean Beef Noodles Recipe

To whip up this fabulously fast meal-in-one dish, you’ll need the following ingredients:

ramen noodles
sesame oil
ground beef
fresh garlic
fresh ginger
brown sugar
cornstarch
soy sauce
chili paste
kosher salt
frozen peas
green onions

As mentioned above, you can swap in rice noodles or glass noodles for the ramen. In a pinch, you could even use spaghetti noodles! It’s a very forgiving recipe.

Korean Ground Beef Stir Fry

Cook the noodles to al dente, according to the package directions. Use a colander to drain the pasta.

Rinse well with cold water to halt the cooking process. Drain well and set aside.

While the pasta is cooking, warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two or just until fragrant.

Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce.

Add peas, if desired. Stir, and simmer just a minute longer. The peas will thaw and warm in the hot skillet.

Add the cooked pasta to the skillet with the meat. Toss to mix well.

Sprinkle with green onions before serving.

For more Korean-inspired dishes, check out Korean Jap Chae (pronounced chop chay) is one of my all-time favorite foods. My husband lived in Korea for a time before we met and he really enjoyed the foods he ate there. So, naturally, he introduced me to these foods when we started dating.

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Servings: 6 servings

Cook the pasta to al dente, according to package directions. Drain the pasta. Rinse with cold water to halt the cooking process. Drain well and set aside.
While the pasta is cooking, warm the oil in a large skillet over medium high heat. Brown the beef until cooked through, crumbling it as it browns. Drain thoroughly, then add the garlic and ginger and cook another minute or two until fragrant.
Whisk together the brown sugar, cornstarch, soy sauce, and chili paste. Pour the liquids over the beef, stir to combine, and bring to a simmer for 2 minutes to blend the flavors and slightly thicken the sauce.
Add peas, if desired. Stir, and simmer a minute longer. The peas will thaw and warm in the hot skillet. Add the cooked pasta to the skillet with the meat. Toss to mix well. Sprinkle with green onions before serving.

Calories: 402kcal · Carbohydrates: 31g · Protein: 19g · Fat: 22g · Saturated Fat: 8g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 9g · Trans Fat: 1g · Cholesterol: 54mg · Sodium: 1495mg · Potassium: 439mg · Fiber: 2g · Sugar: 8g · Vitamin A: 225IU · Vitamin C: 10mg · Calcium: 48mg · Iron: 3mg