Description
A rich, umami-packed bowl of Korean Beef Noodles with slow-cooked beef glazed in smoky-sweet gochujang sauce, chewy udon, and aromatic garlic-ginger flavor. A customizable, family-friendly weeknight meal with minimal cleanup.
Ingredients
2 pounds beef chuck, well-marbled
2 cups beef broth
1 cup water
1/2 cup soy sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger
4 cloves garlic, minced
2 tablespoons sesame oil
2 tablespoons gochujang
1 teaspoon gochugaru (Korean red chili flakes)
8 ounces udon noodles
2 green onions, sliced
1 tablespoon toasted sesame seeds
Instructions
Cut chuck into 1.5-inch cubes
Pat dry with paper towels
Season with 1/2 teaspoon cracked black pepper
Combine broth, water, soy sauce, brown sugar in bowl
Stir until sugar dissolves completely
Add ginger, garlic, sesame oil, gochujang, gochugaru to the sauce
Sear beef cubes in a hot pot until browned
Add the sauce to the pot, bring to simmer
Reduce heat, cover, and cook 3–4 hours until beef is tender and sauce thickens
Cook udon noodles separately and add to pot during last 15 minutes of cooking
Stir to coat noodles in sauce
Top with green onions and sesame seeds before serving
Notes
For gluten-free, use tamari instead of soy sauce
Use flank steak as substitute (adjust cook time to 1–2 hours)
Avoid overcooking noodles to prevent sogginess
Storage: Refrigerate leftovers for up to 3 days
- Prep Time: 15
- Cook Time: 180
- Category: DINNER
- Method: Stewing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg