Description
Spicy Korean Gochujang Beef Noodles are a vibrant and flavorful dish perfect for busy weeknights.
Ingredients
- 12 oz rice noodles or noodles of choice (ramen or udon can be substituted)
- 1 lb ground beef, turkey, or chicken (or plant-based alternative like tofu)
- 1/4 cup low sodium gluten-free soy sauce (or tamari)
- 1/4 cup gochujang paste (use sriracha in smaller quantities if needed)
- 2 tablespoons coconut cream (or heavy cream, optional)
- 2 teaspoons tomato paste
- 2 tablespoons water
- 2 tablespoons honey or brown sugar (or maple syrup for vegan option)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon red pepper flakes (adjust to taste)
Instructions
1. Bring a large pot of salted water to a rolling boil. Add your rice noodles and cook according to package instructions, usually 4–6 minutes. Drain, rinse under cold water, and toss with a little butter to prevent sticking.
2. In a large skillet over medium heat, sauté the ground beef until fully cooked, about 5–7 minutes, until nicely browned and crumbly.
3. In a mixing bowl, whisk together the soy sauce, gochujang paste, coconut cream, tomato paste, water, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes until smooth.
4. Return the cooked noodles to the skillet with the beef. Pour in half of the sauce and toss gently to coat everything.
5. Add the remaining sauce and mix until all noodles are evenly coated.
6. Serve hot, garnished with scallions, sesame seeds, or cilantro if desired.
Notes
Optional: Drizzle with extra sesame oil before serving for added depth of flavor.
For a vegetarian version, substitute ground meat with tofu or plant-based crumbles.
Adjust red pepper flakes and gochujang based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 60