Spicy Korean Beef Noodles

Amy Massey
by Amy Massey
2 Servings
30 min

After a busy day at work, this is the ideal kind of recipe when you still want a high quality meal that can be cooked in no time. You can make the quick marinade the night before so the steaks have soaked up all the delicious flavours and you're ready to start cooking as soon as you get home from work!

A perfect way to liven up instant noodles and recreate a Korean restaurant style dish at home in minutes.

Tender pieces of marinated steak cooked in a spicy sauce and served with beef ramen noodles.

The perfect way to turn instant noodles into a full and vibrant meal.

Fresh spring onions give added flavour and texture to this dish.

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the marinated beef
  • 4 tbsps gochujang
  • 2 tbsps dark soy sauce
  • 2 tbsps rice vinegar
  • 1 tbsp sesame oil
  • 2 spring onions, thinly sliced
  • 4 cloves garlic, peeled and minced
  • 1 tsp ground ginger
  • 4 tsps granulated sugar
  • 2 beef medallion steaks
For the noodles
  • 2 tbsps oil, divided
  • 1 onion, peeled and sliced
  • 5 mushrooms, thinly sliced (optional)
  • 2 packets instant beef ramen noodles and their seasoning sachets
  • 350ml hot water
  • 2 spring onions, thinly sliced

Mix all of the ingredients for the marinade in a bowl.
Place the medallion steaks in a freezer bag and pour in 1/2 of the marinade. Toss to coat well & refrigerate until ready to cook, allowing to marinade for at least 1 hour or up to overnight. Keep the remaining sauce chilled.
When ready to cook, heat a large wok until hot and add 1 tbsp of the oil.
Add the steaks, without excess marinade and cook evenly on both sides to your liking. I recommend 2 minutes each side for a rare steak, but it will depend on the thickness of your steaks.
Remove the steaks & set aside.
Add the other tbsp of oil and then add the onions and mushrooms to the pan. Stir fry for 2 minutes until softened.
Add the noodles and their seasoning, water & marinade from the steaks.
Simmer gently for 7 minutes until the noodles gave softened, stirring occasionally.
Meanwhile, thinly slice the steaks.
Once the noodles are cooked, add the steak slices & reserved marinade sauce and cook for 2 minutes until the steaks have warmed through.
Garnish with the sliced spring onions and serve immediately.
  • If you can't source any gochujang, substitute with any hot chilli sauce.
  • If you don't like mushrooms, you could add any other vegetables you have to this dish to mix the recipe up to your liking!
Amy Massey
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