Korean Beef Noodles are savory, slightly nutty, and deeply comforting. Bite-sized beef simmers in a rich beef broth flavored with soy and ginger, then meets tender vegetables and springy egg noodles for a warm, hearty bowl. The sesame oil and soy sauce give a simple but distinct layer of Korean-inspired flavor without fuss. This recipe is easy to make on a weeknight, and the steps are straightforward — brown the beef, simmer until tender, add vegetables, and serve over cooked noodles. For a quick twist, top with extra sliced green onions or a soft-boiled egg for more richness. If you want another easy beef-and-noodle comfort option, try this crockpot beef and noodles recipe for a hands-off alternative.

Why You’ll Love This Korean Beef Noodles

Hands-off simmering: once the beef is simmering, you can relax while it softens.
Deep, meaty broth: 4 cups of beef broth keeps the dish rich and comforting.
Simple pantry flavors: soy sauce, sesame oil, garlic, and ginger create classic savory notes.
Quick finish: vegetables and noodles are added late for fresh texture.
Flexible: easy to swap noodles or vegetables if you need to.
Weeknight friendly: straightforward steps and common ingredients.
Crowd-pleaser: the combination of tender beef and warm noodles suits families and guests.
Easy garnish: sliced green onions instantly lift the final dish.

What Is Korean Beef Noodles?

Korean Beef Noodles in this recipe are a simple, comforting bowl of beef, vegetables, and egg noodles in a savory broth. The taste is meaty and savory from the beef and beef broth, with a nutty hint from sesame oil and a warm note from ginger and garlic. Texture is varied: tender, fork-tender beef, slightly crisp-tender carrots and bell peppers, and soft, springy egg noodles. The cooking method is stovetop braising — brown the beef, simmer in broth with soy and ginger until tender, then finish with quick-cooked vegetables. The vibe is pure comfort food that works for weeknights, casual dinners, or a cozy meal on a chilly night.

Ingredients for Korean Beef Noodles

For the Base

1 pound beef (chuck or brisket), cut into bite-sized pieces
4 cups beef broth
1 onion, chopped
4 cloves garlic, minced

For the Sauce & Flavor

2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ginger, minced
Salt and pepper to taste

For the Veg & Noodles

1 cup carrots, sliced
1 cup bell peppers, sliced
2 cups egg noodles

To Serve

Green onions for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Beef cut: Chuck or brisket are best for slow simmering. For a leaner option, use top round but expect slightly firmer texture.
Broth: Use low-sodium beef broth to control salt and sodium. If you only have beef stock, it works the same.
Soy sauce: Tamari is a gluten-free alternative. Use low-sodium soy sauce if you prefer milder saltiness.
Sesame oil: This adds nutty aroma. If you must, reduce to 1/2 tablespoon and use a neutral oil for browning the beef (optional).
Ginger & garlic: Fresh is best. If using ground ginger, use about 1/4 teaspoon. Garlic powder is a weaker swap — add cautiously.
Noodles: Egg noodles are suggested. You can swap for ramen, udon, or even rice noodles, but cook times and textures will vary.
Vegetables: Use zucchini, bok choy, or thinly sliced cabbage instead of bell peppers if preferred.

Step-by-Step Instructions

Step 1 – Prep and heat the pan
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and the onion starts to soften, about 3–4 minutes.
Visual cue: The onion should look translucent and slightly glossy.

Step 2 – Brown the beef
Add the bite-sized beef pieces to the pot. Brown the beef on all sides, stirring so the edges get color. Season lightly with salt and pepper.
Pro cue: Don’t overcrowd the pot; work in batches if needed. Browning develops flavor.

Step 3 – Add sauce and simmer
Stir in 2 tablespoons soy sauce, 1 teaspoon minced ginger, and 4 cups beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the beef is tender.
Pro cue: Keep the simmer low and steady — a rolling boil will toughen the meat.

Step 4 – Add vegetables
After the beef is tender, stir in the sliced carrots and bell peppers. Cook uncovered for an additional 15 minutes so the vegetables soften but keep some bite.

Step 5 – Cook the noodles
Meanwhile, cook 2 cups egg noodles according to package instructions in a separate pot. Drain and set aside.

Step 6 – Serve
Serve the beef and vegetable mixture over the drained egg noodles. Garnish with sliced green onions. Season with extra salt and pepper if needed.

Pro Tips for Success

Brown in batches: Don’t crowd the pot when searing beef; crowded meat steams instead of browns.
Taste and adjust: After simmering, taste the broth and add more soy sauce or salt if it needs depth.
Low simmer is key: Keep the heat low during the long simmer to keep beef tender.
Hold noodles separate: Toss noodles with a drop of sesame oil after draining to prevent sticking.
Keep veggies crisp-tender: Add carrots and peppers at the end to keep color and texture.
Use a heavy pot: A heavy-bottomed pot retains even heat for braising.
Rest before serving: Let the stew sit for 5 minutes off the heat to settle flavors.

Flavor Variations

OPTIONAL — Spicy kick: Add 1 teaspoon red pepper flakes or a drizzle of chili oil when adding the vegetables.
OPTIONAL — Garlic boost: Add an extra clove or two of garlic for more pungency.
OPTIONAL — Mushroom addition: Stir in 1 cup sliced mushrooms with the carrots for earthy depth.
OPTIONAL — Citrus brightness: Finish with a squeeze of fresh lime or lemon juice just before serving to lift flavors.
OPTIONAL — Sesame garnish: Sprinkle toasted sesame seeds on top for crunch and aroma.
OPTIONAL — Fresh herbs: Add chopped cilantro or extra green onions for freshness.

Serving Suggestions

Simple sides: Serve with steamed bok choy or a crisp green salad for contrast.
Pickled veg: A small side of quick kimchi or pickled cucumbers brightens the bowl.
Family-style: Offer extra soy sauce and sesame oil at the table so guests can season to taste.
Bread alternative: Serve with scallion pancakes or simple steamed buns to soak up the broth.
Occasion: Great for casual weeknights or a cozy weekend dinner when you want comfort food.
Plating: Pile noodles first, spoon beef and broth over them, then finish with green onions.

Make-Ahead, Storage & Reheating

Make-ahead: You can brown the beef and simmer it fully a day ahead. Cool and refrigerate the beef and broth separately from the cooked noodles. Reheat gently and add fresh vegetables just before serving.
Refrigerator storage: Store beef and broth in an airtight container for up to 3–4 days. Store cooked noodles separately for 2–3 days.
Reheating best practices: Reheat the beef and broth on low heat until simmering, then add vegetables and cook until tender. Reheat noodles by briefly plunging in boiling water or microwaving with a splash of water to loosen them.
Texture changes: Noodles can soak up broth over time and may soften. Store separately when possible to keep them springy.

Storage and Freezing Instructions

Freeze: Beef and broth freeze well. Cool completely, place in freezer-safe containers, leaving headspace, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Don’t freeze cooked noodles: Cooked egg noodles can become mushy when frozen and thawed. Instead, freeze the beef and broth only, and cook fresh noodles when ready to serve.
Reheat from frozen: Thaw in the refrigerator or reheat gently from frozen over low heat, adding a splash of water if the broth reduces too much.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~520 kcal | ~35 g | ~40 g | ~22 g | ~3 g | ~800 mg

Estimates vary by brands and portions.

FAQ About Korean Beef Noodles

Q: My broth is too thin. How do I thicken it?
A: Simmer uncovered a bit longer to reduce and concentrate flavors. Do not add flour unless you want a different texture.

Q: The beef is still tough after 1 hour. What now?
A: Continue simmering on low and check every 15 minutes until tender. Tougher cuts may need more time.

Q: Can I skip browning the beef?
A: You can, but browning adds depth. If short on time, simmer longer for flavor, or add a splash more soy sauce.

Q: What if the dish is too salty?
A: Add a small amount of water or unsalted broth to dilute. Add a small pinch of sugar or a squeeze of lime to balance saltiness.

Q: Can I use ground beef instead?
A: Ground beef will change texture and cook faster. Brown and drain it, then add broth and simmer briefly.

Q: How do I keep noodles from getting mushy?
A: Cook noodles al dente and drain well. Toss with a little sesame oil and serve immediately or keep separate until serving.

Notes

Let the beef cool a bit before serving to allow flavors to settle.
Slice green onions on a bias for a nicer presentation and a fresher bite.
If you like a cleaner broth, skim foam while simmering.
Use a slotted spoon to place beef on noodles for a tidy bowl.
Adjust soy sauce at the end — sodium can concentrate during simmering.

Troubleshooting

Bland flavor: Taste and add a touch more soy sauce or a pinch of salt; a squeeze of citrus can help.
Beef not tender: Keep simmering on low; check for doneness every 15 minutes.
Watery broth: Simmer uncovered until it reduces to your desired concentration.
Burning on bottom: Lower the heat and stir. If bits stick, deglaze with a small splash of broth and scrape up browned pieces.
Overcooked vegetables: Add carrots and bell peppers later or reduce their cooking time to keep texture.
Noodles clumping: Toss with a little sesame oil right after draining to prevent sticking.

Final Thoughts

This Korean Beef Noodles recipe is straightforward, comforting, and easy to adapt. It brings strong, familiar flavors with little fuss and works well for weeknight meals or slow-cooked dinners. Try the simple swaps and garnishes to make it your own, and enjoy a warm bowl that fills the home with great aroma and flavor.

Conclusion

For a faster variation with a slightly different flavor profile, see this helpful recipe for 20 Minute Korean Beef Sesame Noodles.