Spicy Gochujang Beef Udon
This Spicy Gochujang Beef Udon is a bold, quick, and comforting Korean-inspired dish with tender beef, chewy noodles, and vibrant veggies in a spicy-sweet sauce.
Servings: 4 servings
Ingredients
- 8 oz udon noodles thick, chewy Japanese wheat noodles
- 1 lb beef sirloin sliced thinly
- 2 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 green onions sliced
- 1 tsp sesame seeds toasted for garnish
- salt and pepper to taste
Instructions
Step 1: Prepare the noodles
- Cook the udon noodles according to package instructions, usually boiling in salted water for 8–10 minutes until tender but still chewy. Drain and rinse under cold water to stop cooking and set aside.
Step 2: Marinate the beef
- In a bowl, combine gochujang, soy sauce, and sesame oil. Add thinly sliced beef sirloin and toss to coat thoroughly. Let marinate for 10–15 minutes.
Step 3: Stir-fry the beef
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef in a single layer and sear until browned and cooked through, about 3–4 minutes. Remove beef from skillet and set aside.
Step 4: Cook the vegetables
- In the same skillet, add sliced onion, minced garlic, bell pepper, broccoli florets, and julienned carrot. Stir-fry for 5–6 minutes until vegetables are tender-crisp and fragrant.
Step 5: Combine and finish
- Return cooked beef to skillet with vegetables. Add cooked udon noodles and toss everything together. Adjust seasoning with salt and pepper. Stir-fry for another 2 minutes to heat through and meld flavors.
Step 6: Garnish and serve
- Transfer Spicy Gochujang Beef Udon to serving bowls. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately and enjoy!
Equipment
- Large Skillet or Wok
- Medium pot
- Sharp Knife
- Cutting Board
- Colander
- Mixing bowls
- Measuring spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water or broth.
- For a vegetarian version, substitute beef with firm tofu or tempeh and use vegetarian soy sauce.
- Adjust the spice level by varying the amount of gochujang to your preference.
