Korean Beef Noodles
Savory and comforting Korean Beef Noodles with bite-sized beef, tender vegetables, and springy egg noodles in a rich broth.
Ingredients
For the Base
- 1 pound beef (chuck or brisket), cut into bite-sized pieces Chuck or brisket are best for slow simmering.
- 4 cups beef broth Use low-sodium beef broth to control salt.
- 1 medium onion, chopped
- 4 cloves garlic, minced Fresh is preferred.
For the Sauce & Flavor
- 2 tablespoons soy sauce Tamari is a gluten-free alternative.
- 1 tablespoon sesame oil This adds nutty aroma.
- 1 teaspoon ginger, minced Use fresh for best results.
- Salt and pepper to taste
For the Veg & Noodles
- 1 cup carrots, sliced Keep slightly crisp-tender.
- 1 cup bell peppers, sliced Use zucchini or bok choy instead if preferred.
- 2 cups egg noodles Can swap for ramen or udon.
To Serve
- green onions for garnish Sliced green onions lift the dish.
Instructions
Preparation
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant, about 3–4 minutes.
- Add the bite-sized beef pieces to the pot. Brown the beef on all sides, stirring to get color. Season lightly with salt and pepper.
Cooking
- Stir in soy sauce, minced ginger, and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the beef is tender.
- Stir in the sliced carrots and bell peppers. Cook uncovered for an additional 15 minutes.
- Meanwhile, cook egg noodles according to package instructions in a separate pot. Drain and set aside.
- Serve the beef and vegetable mixture over the drained egg noodles. Garnish with sliced green onions.
Notes
For a spicy kick, add red pepper flakes or chili oil with the vegetables. Feel free to adjust soy sauce for personal salt preference.