Sticky, Spicy, and Irresistible: Korean Beef and Glass Noodles
Published on August 4th, 2025
Intermediate
Ever have one of those cravings that hits hard and fast—something sweet, spicy, savoury, and a little bit slurpy all at once? That’s exactly what this Korean beef and glass noodles recipe delivers. It’s the kind of dish that makes your kitchen smell like your favourite Korean street food stall, bubbling with gochujang, garlic, and caramelised beef.
Even better? You don’t need a ton of fancy equipment or hours of prep. Just a few good ingredients, one hot pan, and about 30 minutes of your time. The result? A glossy tangle of Korean glass noodles topped with golden, sticky beef and crisp veggies that practically dance on your tongue.
Let’s dive into it.
Why You'll Love This Korean Beef Noodle Dish
This isn’t just another stir-fry. The magic lies in the quick marinade: a sticky, spicy-sweet combo of soy sauce, Korean-style gochujang chilli paste, garlic, rice vinegar, and honey. When seared in a scorching pan, the beef develops a rich, caramelised crust that makes every bite feel indulgent.
Tossed with lightly stir-fried veg and soft, slurpable Korean noodles (we used rice vermicelli, but dangmyeon works beautifully too), this dish hits every note: sweet, salty, spicy, and savoury, with a hint of crunch.
Ingredients (serves 4)
- 340g beef frying steak, cut into 1cm strips
- 2 tbsp light soy sauce
- 2 tbsp Korean gochujang chilli paste
- 2 tbsp rice vinegar
- 2 cloves garlic, crushed
- 2 tbsp honey
- 200g rice vermicelli noodles (or swap with sweet potato glass noodles)
- 1½ tbsp vegetable oil
- 2 carrots, cut into thin matchsticks
- 2 red peppers, cut into thin strips
- 1 salad onion, sliced diagonally
Instructions:
- Place the beef strips in a bowl with soy sauce, gochujang, rice vinegar, garlic, and honey. Mix well and set aside for 5–10 minutes to let the flavours soak in.
- Prepare your noodles according to the package instructions, then drain and set aside. If using Korean sweet potato noodles, rinse them under cold water to keep them springy.
- Heat ½ tbsp oil in a large flat-bottomed frying pan until it’s smoking hot. Add half the beef (without excess marinade) and sear for about 2 minutes until golden and caramelised. Remove to a plate and repeat with the rest.
- Add the remaining oil to the pan and stir-fry the carrots, red peppers, and salad onion for about 2 minutes. Pour in the leftover marinade and let it bubble for 1 minute.
- Toss the beef back into the pan, mix it all with the veggies, and layer generously over the noodles. Finish with fresh coriander and toasted sesame seeds if you're feeling fancy.
Tips for the Best Korean Beef Noodles
• High heat is key: To get that delicious sticky char, make sure your pan is hot enough. Woks are great, but a flat-bottomed frying pan gives you better surface contact.
• Don't crowd the pan: Cook the beef in batches so it sears instead of stews.
• Make it yours: Swap out beef for tofu or mushrooms for a veggie-friendly twist, or add spinach, shiitake, or a drizzle of sesame oil for extra depth.
Why This Dish Belongs in Your Rotation
Whether you’re craving a comforting dinner, trying to impress your housemates, or just want to switch up your midweek meal routine, this Korean beef and glass noodles dish delivers. It looks fancy, tastes incredible, and is deceptively easy to make.
The best part? You can find all the key ingredients—Korean glass noodles, gochujang, soy sauce, rice vinegar—right in our Korean collection at LemonSalt. We’re here to help you build global flavour at home, one delicious recipe at a time.
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