Korean Beef Noodles
Whip up a flavor explosion with these Korean Beef Noodles! In just a flash, you'll savor tender beef marinated in a zesty blend of soy sauce and garlic, all brought to life with a splash of your favorite brew. Toss in some fresh veggies and slurp your way to a deliciously spicy meal that's sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cilantro (240 ml)
- garlic
- ginger (15 ml)
- lemon juice (15 ml)
- pepper
- shallots
🥩Meat & Seafood(1)
- beef (454 g)
🫙Pantry Staples(4)
- sugar (5 ml)
- tomato paste (30 ml)
- Udon noodles (7.06 oz)
- water or broth (480 ml)
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(4)
- beer (240 ml)
- chili flakesoptional
- Gochugaru (5 ml)
- kimchi (240 ml)
Nutrition (per serving)
Calories
390
Protein
30g
Carbs
18g
Fat
24g
👨🍳 Instructions
- 1
Start by salting the beef and searing it in oil until it has a nice color.
- 2
Remove the beef and add shallots, garlic, ginger, tomato paste, and Gochugaru to the pot, roasting them slightly.
- 3
Add kimchi and pour in the beer.
- 4
Stir in soy sauce, chili flakes to taste, and sugar.
- 5
Return the beef to the pot and add water or broth until the beef is covered.
- 6
Cover and let it simmer until the beef is tender.
- 7
Blend the sauce until smooth, or strain if desired.
- 8
Season with salt, pepper, and lemon juice.
- 9
Shred the beef and let the Udon noodles soak in the sauce.
- 10
Serve garnished with cilantro and chili flakes.
💡 Pro Tips
- ✓Sear beef at 400°F+ for 2-3 minutes per side without moving it, creating a Maillard reaction crust that adds umami depth to your braise—the fond left behind will dissolve into the sauce and contribute 30-40% of the final flavor complexity.technique400°F+, 2-3 minutes per side
- ✓Toast the Gochugaru, tomato paste, and aromatics together for 1-2 minutes after searing beef, which caramelizes their sugars and blooms the chili's capsaicinoid compounds, intensifying heat perception by up to 50% compared to adding raw.timing1-2 minutes
- ✓Use a 1:1 ratio of beer to water/broth (by volume) because beer's carbonation and 4-6% ABV help tenderize collagen into gelatin while its mild bitterness balances Gochugaru's heat; the carbonation dissipates completely within 15-20 minutes of simmering.ingredient1:1 ratio
- ✓Simmer covered at 190-200°F for 90-120 minutes (not boiling at 212°F), which converts tough collagen to gelatin gradually while preventing moisture loss that would concentrate salt and bitterness; rolling boils can over-extract tannins from the kimchi and make beef stringy.timing190-200°F, 90-120 minutes
- ✓Blend the finished sauce with an immersion blender to 85-90% smoothness (leaving slight texture) rather than completely smooth, which preserves emulsified fat droplets from the beef collagen and maintains body without needing added starch or cream.technique85-90% smoothness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Korean Beef Noodles
Whip up a flavor explosion with these Korean Beef Noodles! In just a flash, you'll savor tender beef marinated in a zesty blend of soy sauce and garlic, all brought to life with a splash of your favorite brew. Toss in some fresh veggies and slurp your way to a deliciously spicy meal that's sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- cilantro (240 ml)
- garlic
- ginger (15 ml)
- lemon juice (15 ml)
- pepper
- shallots
🥩Meat & Seafood(1)
- beef (454 g)
🫙Pantry Staples(4)
- sugar (5 ml)
- tomato paste (30 ml)
- Udon noodles (7.06 oz)
- water or broth (480 ml)
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- soy sauce (30 ml)
📦Other(4)
- beer (240 ml)
- chili flakesoptional
- Gochugaru (5 ml)
- kimchi (240 ml)
Nutrition (per serving)
Calories
390
Protein
30g
Carbs
18g
Fat
24g
👨🍳 Instructions
- 1
Start by salting the beef and searing it in oil until it has a nice color.
- 2
Remove the beef and add shallots, garlic, ginger, tomato paste, and Gochugaru to the pot, roasting them slightly.
- 3
Add kimchi and pour in the beer.
- 4
Stir in soy sauce, chili flakes to taste, and sugar.
- 5
Return the beef to the pot and add water or broth until the beef is covered.
- 6
Cover and let it simmer until the beef is tender.
- 7
Blend the sauce until smooth, or strain if desired.
- 8
Season with salt, pepper, and lemon juice.
- 9
Shred the beef and let the Udon noodles soak in the sauce.
- 10
Serve garnished with cilantro and chili flakes.
💡 Pro Tips
- ✓Sear beef at 400°F+ for 2-3 minutes per side without moving it, creating a Maillard reaction crust that adds umami depth to your braise—the fond left behind will dissolve into the sauce and contribute 30-40% of the final flavor complexity.technique400°F+, 2-3 minutes per side
- ✓Toast the Gochugaru, tomato paste, and aromatics together for 1-2 minutes after searing beef, which caramelizes their sugars and blooms the chili's capsaicinoid compounds, intensifying heat perception by up to 50% compared to adding raw.timing1-2 minutes
- ✓Use a 1:1 ratio of beer to water/broth (by volume) because beer's carbonation and 4-6% ABV help tenderize collagen into gelatin while its mild bitterness balances Gochugaru's heat; the carbonation dissipates completely within 15-20 minutes of simmering.ingredient1:1 ratio
- ✓Simmer covered at 190-200°F for 90-120 minutes (not boiling at 212°F), which converts tough collagen to gelatin gradually while preventing moisture loss that would concentrate salt and bitterness; rolling boils can over-extract tannins from the kimchi and make beef stringy.timing190-200°F, 90-120 minutes
- ✓Blend the finished sauce with an immersion blender to 85-90% smoothness (leaving slight texture) rather than completely smooth, which preserves emulsified fat droplets from the beef collagen and maintains body without needing added starch or cream.technique85-90% smoothness