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Korean Spicy Noodles – Carlsbad Cravings

a bowl of Korean Spicy Noodles with beef, mushrooms, carrots, sesame seeds, green onions with white chopsticks

KOREAN SPICY NOODLES ARE EASY TO MAKE AT HOME AND BETTER THAN YOUR FAVORITE RESTAURANT! 


Korean Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce.  It’s a symphony of tantalizing flavors and textures and one in every of my favourite recipes up to now – you don’t need to miss this one!     A lot of the work for these Korean Spicy Noodles is slicing your steak/veggies beforehand, so when its “go” time you possibly can have dinner on the desk in lower than 15 minutes!

a bowl of Korean Spicy Noodles with beef, mushrooms, carrots, sesame seeds, green onions with white chopsticks

What Are Korean Spicy Noodles?

Spicy Korean Noodles are a kind of Korean stir-fried noodles (chap chae or jap chae, Japchae interprets as combined greens) and is likely one of the hottest noodle dishes in Korea, and for good purpose.  These Korean Noodles need to be considered one of my favourite noodle dishes of all time!

Korean Spicy Noodles are characterised by the spicy savory sauce, using glass noodles (extra on noodles under), thinly sliced protein (often steak) and greens, often thinly sliced onions, carrots, mushroom, spinach and typically bell peppers.

I really like this forged of characters collectively however, you possibly can customise your Korean Noodles with no matter you could have available.  They might be scrumptious with hen or shrimp, and even go vegetarian, and the veggies can utterly be swapped on your favs, or no matter you’ve got available.

a pair of tongs grabbing a bite of Spicy Korean Noodles with glass noodles

What are Korean noodles made out of?

The inspiration of Korean Spicy Noodles is the glass noodle made with candy potato starch, referred to as dangmyeon.  It’s gluten free, fats free, mild, springy and absorbs a ton of taste whereas nonetheless remaining al dente.

Glass noodles will get their identify from the truth that the grey, opaque noodles rework into translucent, spiral glass-like noodles when cooked.

The delightfully chewy texture of glass noodles jogs my memory of the rice noodles utilized in Pad Thai, and equally, they continue to be completely al dente texture if not overcooked initially, which makes them nice for leftovers.

top view of spicy Korean noodles with cellophane noodles, steak, mushrooms, carrots, onions, garlic

The place Can I Purchase Korean Noodles?

You should purchase Korean Noodles on Amazon or in any Asian specialty retailer however take care you’re buying the right glass noodles.

I bought my Korean Noodles on Amazon they usually have been referred to as, “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch” so there was no query whether or not or not I used to be buying the right Korean glass noodles.

showing how to make Korean Spicy Noodles by laying glass noodles on a cutting board

Glass noodles are available a number of totally different varieties.  Non-Korean glass noodles are sometimes made with mung bean starch or inexperienced pea starch.  They will even have totally different shapes from skinny noodles to extensive, flat noodles resembling brownish, clear fettucine.  We’re in search of the thicker, spherical, gray Korean noodles constructed from candy potato starch.   For those who aren’t positive if the noodles are right, verify the ingredient record for candy potato starch.

I’m positive these Korean Spicy Noodles would style nice with any noodle, but when you will the difficulty of shopping for noodles, it will be good buy the right genuine ones.

showing glass noodles in a strainer for Korean Spicy Noodles

How do I Prepare dinner Korean Glass Noodles?

Glass noodles are boiled like conventional pasta however for a shorter period of time, often about 5 minutes, and even much less in case you are cooking a small amount of noodles.

Take care to rinse and drain the glass noodles in chilly water a couple of occasions to rinse out the surplus starch.  For those who aren’t instantly including your Korean Noodles to a sauce, then toss them with a teaspoon of oil to maintain them from sticking collectively.

Korean Noodles are available very lengthy strands, so it would be best to reduce them with kitchen shears earlier than stir-frying.

a wooden spoon holding up glass noodles showing how to make Korean Spicy Noodles

WHAT KIND OF MEAT IS USED FOR Spicy Korean Noodles?

Rib eye is usually use in Korean Spicy Noodles, however I like to make use of the extra economical flanks steak. Though inexpensive, flank steak transforms into soften-in-your-mouth-tender by slicing it skinny, marinating it and never overcooking it.  You may be astonished simply how buttery scrumptious flank steak can turn out to be!

HOW DO YOU TENDERIZE BEEF?

The meat in our Korean Spicy Noodles is likely one of the stars.  It’s dripping with taste and buttery tender as a result of our marinade which additionally doubles as our sauce.

You possibly can both marinate your beef at room temperature for 30 minutes or as much as eight hours within the fridge.  That is how our marinade elements tenderize our beef:

  • soy sauce:  the salt within the soy sauce helps break down the proteins for a extra tender texture.
  • rice wine: is an acidic ingredient that breaks down lean muscle fibers on the floor meat.
  • cornstarch: acts as a binder and helps our soy sauce and rice wine come collectively and bind to the meat.  It additionally supplies a light-weight coating that helps protects it from the extreme warmth when cooking.

top view Korean fire noodles in a black bowl with chopsticks

WHAT IS KOREAN SPICY NOODLES SAUCE?

The sauce for Korean Spicy Noodles is certainly one of my absolute favorites.  I tailored it barely from my Korean Beef Bowls, due to its irresistible savory, salty, spiciness.  It’s a soy-based mostly marinade/sauce which incorporates:

  • Sesame oil
  • Low sodium soy sauce
  • Brown sugar
  • Rice wine
  • Gochujang
  • Ginger
  • Garlic
  • Pepper
  • Cornstarch

showing how to make Korean Spicy Noodles by whisking together fire sauce of gochuchang, sesame oil, ginger, garlic and soy sauce

The cornstarch tenderizes the meat and in addition helps thicken the sauce.  I additionally like so as to add 1 ½ teaspoon beef bouillon to the sauce, however that is elective.  Once I tasted the Korean Sauce with out the bouillon, I assumed it was lacking one thing, and once I added the bouillon, it was good.  When you don’t maintain beef bouillon available you possibly can omit it and season your Korean Spicy Noodles with salt to style on the very finish of cooking.

You is perhaps questioning concerning the Gochujang and the rice wine.  Rice wine ought to develop into a pantry staple in case you do a lot Asian cooking.  Rice wine is NOT rice vinegar- DO NOT change them out.  Rice wine provides a sweetness and depth of taste whereas additionally tenderizing the meat.  Rice vinegar, however will add an acidic taste.

I exploit “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is usually discovered within the Asian part of most grocery shops or you’ll be able to Amazon it.  I extremely recommend you google picture earlier than you head off to the grocery retailer so you realize precisely what you’re on the lookout for.  The perfect substitute for rice wine is pale dry sherry.

up close of a pair of tongs grabbing a bite of Spicy Korean Noodles

WHAT IS GOCHUJANG AND WHERE CAN I BUY IT?

Gochujang brings the warmth to those Korean Spicy Noodles.  Gochujang is a Korean BBQ Sauce that’s the right mix of savory, candy and spicy and one among my absolute favourite Asian condiments.

I exploit Annie Chun’s Candy and Spicy Gochujang Sauce situated within the Asian part of my grocery retailer, however you can even buy it on Amazon.  I do advocate wanting to see what Annie Chun’s Gochujang Sauce seems to be like so you possibly can simply spot it on the grocery retailer (not an affiliate, simply will make your life simpler).

How Spicy Are korean spicy noodles?

I might say these Korean Spicy Noodles are medium spicy and can be the correct quantity of warmth for many who like spice.  For those who LOVE spicy, it would be best to add greater than 2 tablespoons Gochujang.

If you already know you don’t like spicy meals in any respect then use lower than 2 tablespoons Gochuchang.  You’ll be able to even begin with much less Gochuchang within the marinade/sauce and add extra to particular person servings.

far away view of a pair of tongs grabbing a bite of Spicy Korean Noodles with steak, shiitake mushrooms, carrots, spinach

HOW DO YOU MAKE korean spicy noodles?

Our Korean Spicy Noodles recipe could be very easy however the veggies require some chopping and there’s some arms-off time because of the marinating.  When you prep your veggies whereas your beef is marinating, then your noodles can come collectively tremendous shortly when its “go time.”

  1. Slice your beef thinly. The important thing to tender beef in Korean Spicy Noodles is to THINLY slice your steak throughout the grain, 1/eight-1/four.” It’s a lot simpler to thinly slice your steak in case you freeze it for 1-2 hours, or till it’s agency sufficient to carry form however nonetheless mushy sufficient to slice.  I like to chop the meat in half and place one half within the freezer till I’m completed slicing the primary half so it doesn’t begin to defrost on the chopping board.
  2. Slice your beef throughout the grain. You additionally need to take care to slice the meat ACROSS the grain.  You’ll be able to see the “grain” operating by way of the meat in a single path. The grain is actually the muscle fibers operating by way of the meat.  You need to minimize perpendicular to the muscle fibers in order that they turn out to be as brief as potential.  When you reduce it parallel to the grain you’ll find yourself with lengthy muscle fibers AKA chewy, rubbery robust meat so minimize AGAINST the grain!

 

showing how to make Korean fire noodles by thinly slicing steak across the grain

  1. Marinate your beef.  Whisk all of the marinade components collectively in a glass dish or freezer measurement bag – no matter you’ll marinate your steak in and add your steak.  Marinate 30 minutes at room temperature or as much as eight hours within the fridge. Whereas your beef is marinating, prep the remainder of your elements so dinner can come collectively shortly.

showing how to make Korean Spicy Noodles by marinating beef in soy sauce, brown sugar, garlic ginger, sesame oil, gochuchang

  1. Prepare dinner Noodles. I recommend cooking your Korean Noodles in response to package deal instructions.  They may in all probability require boiling for about 5 minutes.  Take care to rinse them completely as soon as cooked to take away extra starch.  As soon as they’re cooked, minimize them with kitchen shears in any other case the extraordinarily lengthy noodles might be arduous to toss within the sauce.

 

showing how to make korean spicy noodles by cooking dangmyeon in a pot

  1. Sear beef.   Warmth sesame oil (you’ll be able to substitute vegetable oil) in a big nonstick skillet over excessive warmth till extremely popular and scorching.  Your pan ought to be scorching sufficient in order that the meat sizzles as quickly because it touches the pan. We would like the surface of our meat to develop a pleasant sear whereas the within stays tender, this ensures juicy steak.  Add beef to the skillet in a single layer and sear, then flip over and sear the opposite aspect.  Your beef will prepare dinner extra within the sauce so don’t overcook it or it gained’t be as tender!  Switch beef to a big plate and canopy.  You will have to prepare dinner your beef in two batches so it sears and doesn’t simply steam.

showing how to make Korean Spicy Noodles by cooking beef in a hot skillet

  1. Stir fry.   To the now empty pan, warmth sesame oil and add the onions, mushrooms, and carrots and sauté for three minutes.  Add the bell peppers and stir-fry till crisp tender, about 2 further minutes.  The full time might range relying on how thinly sliced your veggies are.  You need your bell peppers to stay crisp-tender and never soggy, so pattern a number of alongside the best way.

showing how to make Korean Noodles by stir-frying shiitake mushrooms, onions, carrots in a skillet

 

  1. Mix.  Add the noodles, beef and reserved sauce and prepare dinner whereas stirring till noodles are warmed via and sauce has thickened barely. We’re liberal with the sauce as a result of Korean noodles simply take up liquid which makes them a wonderful taste sponge.

showing how to make Korean Spicy Noodles by adding cellophane noodles, spicy sauce and beef together in a skillet

  1. Remaining Touches. Add spinach and prepare dinner and stir one minute, or simply till spinach begins to wilt.   Style and add further Gochuchang if desired for extra warmth.  Garnish with inexperienced onions and sesame seeds.

showing how to make Korean Noodles by adding spinach to skille

top view of spicy Korean noodles with tongs grabbing glass noodles, steak and vegetables

Korean Spicy Noodles Recipe Notes

  • Prep. Have your whole components prepared/veggies sliced earlier than you begin your stir fry.
  • Mushrooms.  Buy recent shiitake mushrooms.  If you are going to buy dried mushrooms you’ll have to soak them in water earlier than utilizing them.   You might also substitute one other number of mushroom.
  • Carrots.  In the event you don’t minimize your personal matchstick carrots, then retailer-purchased matchstick carrots can be a lot thinner.  Add retailer-purchased matchstick carrots to the skillet with the bell peppers and NOT the onions/mushrooms.
  • Customise.  Really feel to customise the veggie and use your favorites.

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a pair of chopsticks holding up Spicy Korean Noodles with steak

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©Carlsbad Cravings by CarlsbadCravings.com

chop sticks grabbing a bite of Spicy Korean Noodles

 

Print Recipe

Korean Spicy Noodles

Korean Spicy Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce.  It’s a symphony of tantalizing flavors and textures and one among my favourite recipes so far – you do not need to miss this one!     A lot of the work for these Korean Spicy Noodles is is slicing your steak/veggies beforehand, so when its “go” time you possibly can have dinner on the desk in lower than 15 minutes.   

a bowl of Korean Spicy Noodles with beef, mushrooms, carrots, sesame seeds, green onions with white chopsticks

Votes: zero
Score: zero

Fee this recipe!

Components

Stir Fry

  • 1 pound flank steak reduce throughout the grain into skinny slices then reduce into 2” size items
  • sesame oil
  • eight oz. Korean candy potato starch noodles (dangmyeon) see notes
  • 1 yellow onion thinly sliced, then reduce into 1” lengths
  • three.5 oz. shiitake mushrooms sliced
  • 1 cup carrots, reduce into matchsticks from about three medium carrots
  • 1 purple bell pepper sliced
  • 2 cups child spinach about 2 oz.

Marinade/Sauce

  • 1/three cup low sodium soy sauce
  • three tablespoons brown sugar
  • 2 tablespoons rice wine (NOT VINEGAR) might substitute dry sherry (see notes)
  • 2 tablespoons Gochujang or extra if desired*
  • 1/2 teaspoon pepper
  • three garlic cloves minced
  • 1 tablespoon freshly floor ginger (might substitute 1 teaspoon floor)
  • 1 tablespoon cornstarch

Add later:

  • 1 half teaspoons beef bouillon

Garnish

  • three inexperienced onions chopped
  • 1 tablespoon sesame seed

Elements

Stir Fry

  • 1 pound flank steak reduce throughout the grain into skinny slices then reduce into 2” size items
  • sesame oil
  • eight oz. Korean candy potato starch noodles (dangmyeon) see notes
  • 1 yellow onion thinly sliced, then minimize into 1” lengths
  • three.5 oz. shiitake mushrooms sliced
  • 1 cup carrots, reduce into matchsticks from about three medium carrots
  • 1 pink bell pepper sliced
  • 2 cups child spinach about 2 oz.

Marinade/Sauce

  • 1/three cup low sodium soy sauce
  • three tablespoons brown sugar
  • 2 tablespoons rice wine (NOT VINEGAR) might substitute dry sherry (see notes)
  • 2 tablespoons Gochujang or extra if desired*
  • 1/2 teaspoon pepper
  • three garlic cloves minced
  • 1 tablespoon freshly floor ginger (might substitute 1 teaspoon floor)
  • 1 tablespoon cornstarch

Add later:

  • 1 1/2 teaspoons beef bouillon

Garnish

  • three inexperienced onions chopped
  • 1 tablespoon sesame seed
a bowl of Korean Spicy Noodles with beef, mushrooms, carrots, sesame seeds, green onions with white chopsticks

Votes: zero
Score: zero

Price this recipe!

Directions

  1. Whisk collectively marinade/sauce elements in a medium bowl (not beef bouillon). Add 1/four cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and therapeutic massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for two-eight hours (longer the higher). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cowl Sauce and refrigerate till prepared to make use of.

  2. Prepare dinner the noodles in line with package deal instructions simply till al dente, taking care to not overcook. Rinse noodles a number of occasions in chilly water. Snip noodles with kitchen shears into manageable lengths.

  3. Warmth 1 ½ teaspoons sesame oil in a big nonstick skillet over excessive warmth till scorching and scorching. Add half of the meat to the skillet in a single layer, prepare dinner with out stirring for 1 minute, then flip beef over and sear simply till browned, about 1-2 minutes (it should prepare dinner extra within the sauce). Don’t overcook or it gained’t be as tender! Switch beef to a big plate and canopy. Repeat with remaining beef.

  4. Wipe out pan. To the now empty pan, warmth 2 teaspoons sesame oil over medium excessive warmth. Add the onions, mushrooms, and carrots and sauté for three minutes. Add the bell peppers and stir-fry till crisp tender, about 2 further minutes.

  5. Add the noodles, beef and reserved sauce and prepare dinner whereas stirring till noodles are warmed by means of and sauce has thickened barely. Add spinach and prepare dinner and stir one minute, or simply till spinach begins to wilt.

  6. Style and add further gochuchang if desired for extra warmth. Garnish with inexperienced onions and sesame seeds.

Recipe Notes

The place Can I Purchase Korean Noodles?

  • You should purchase Korean Noodles on Amazon or in any Asian specialty retailer however take care you’re buying the right glass noodles.
  • I bought my Korean Noodles on Amazon they usually have been referred to as, “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch.”
  • Glass noodles are available a number of totally different varieties.  Non-Korean glass noodles are sometimes made with mung bean starch or inexperienced pea starch.  They will even have totally different shapes from skinny noodles to extensive, flat noodles resembling brownish, clear fettuccine.  We’re in search of the thicker, spherical gray Korean noodles created from candy potato starch.   Should you aren’t positive if the noodles are right, examine the ingredient listing for candy potato starch.

TIPS AND TRICKS

  • Gochuchang. Gochuchang is a Korean BBQ Sauce that’s the right mix of savory, candy and spicy.  I exploit Annie Chun’s Candy and Spicy Gochujang Sauce situated within the Asian part of my grocery retailer, however you can too simply purchase it on Amazon.
  • Rice Wine. Rice wine is NOT rice vinegar- DO NOT change them out.  I exploit “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is usually discovered within the Asian part of most grocery shops or you possibly can Amazon it.  I extremely recommend you google picture earlier than you head off to the grocery retailer so you realize precisely what you’re in search of.  The most effective substitute for rice wine is pale dry sherry.
  • Freeze beef. The simplest approach to thinly slice beef is whereas it’s partially frozen.  Wrap beef in plastic wrap or place in a freezer bag and freeze 1-2 hours till it’s agency sufficient to carry form however nonetheless gentle sufficient to slice.  I like to chop the meat in half and place one half within the freezer till I’m completed slicing the primary half so it doesn’t begin to defrost on the chopping board.
  • Minimize beef throughout the grain. You possibly can see the “grain” operating by way of the meat in a single path. The grain is actually the muscle fibers operating via the meat.  You need to reduce perpendicular to the muscle fibers in order that they turn into as brief as attainable versus lengthy muscle fibers. Lengthy muscle fibers will provide you with chewy, rubbery robust meat – so reduce AGAINST the grain.
  • Use a scorching skillet. Your pan must be scorching sufficient in order that the meat sizzles as quickly because it touches the pan. We would like the surface of our meat to develop a pleasant sear whereas the within stays tender, this ensures juicy steak.
  • Don’t overcrowd your pan. Prepare dinner your steak in 2 batches so that you don’t overcrowd your skillet which can steam as an alternative of sear your beef.
  • Mushrooms.  Buy recent shiitake mushrooms.  If you are going to buy dried mushrooms you’ll have to soak them in water earlier than utilizing them.   You might also substitute one other number of mushroom.
  • Carrots.  In case you don’t minimize your personal matchstick carrots, then retailer-purchased matchstick carrots can be a lot thinner.  Add retailer-purchased matchstick carrots to the skillet with the bell peppers and NOT the onions/mushrooms.
  • Customise.  Really feel to customise the veggie and use your favorites.
  • Warmth. Begin with lower than 2 tablespoons Gochuchang if you understand you don’t like a lot warmth.  Add extra Gochuchang to style on the finish for spicier Korean Spicy Noodles.

 

 

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