One-pan Korean-style Beef Noodles
Servings: 4 servings
Calories: 448kcal
These One-pan Korean-style Beef Noodles combine minced (ground) beef, ramen noodles and a creamy gochujang sauce in an easy family dinner that's ready in just 20 minutes. Everything cooks in the one pan for minimal washing up, making it perfect for busy weeknights when you want something a little different from the usual mince rotation.
Ingredients
Sauce
- 3 tbsp soy sauce
- 1½ tbsp dark soy sauce
- 2 tbsp brown sugar or honey
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp gochujang (see note 1 for spice levels)
- 1 tbsp peanut butter (can be omitted)
Stir-fry
- 2 tbsp neutral oil
- 500 g minced (ground) beef
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 1 tbsp tomato paste
- 250 ml coconut milk (see note 2 for substitutions)
- 3 x 85 g (3 oz) bundles of ramen noodles, or any other instant noodle packets, flavouring sachets discarded (see note 3 for more details)
- 375 ml water
- 2 spring onions (scallions), finely sliced, plus extra to serve
To serve
- Sesame seeds
- Sliced cucumbers
- Chilli oil (optional)
Instructions
- Make the sauce – Combine the sauce ingredients in a small bowl or jug. Whisk to combine, then set aside.
- Cook the beef mince – Heat the oil in a large heavy-based pan with a lid over medium–high heat. Add the beef mince, break it up with a spatula and leave it undisturbed for 4–5 minutes until it begins to caramelise. Flip it over and continue cooking for a further 3–4 minutes until cooked through.
- Add the garlic and ginger – Add the garlic and ginger and cook, stirring, for 60 seconds.
- Stir in the tomato paste – Stir through the tomato paste.
- Add the sauce – Add the sauce, stir and cook for 60 seconds until slightly thickened.
- Add the coconut milk and noodles – Stir through the coconut milk, then add the noodles to the pan, followed immediately by the water. The noodles won't be completely submerged in the liquid and that is okay. Try and nestle them in so they are as submerged as possible with their tops exposed.
- Place the lid on – Cover and cook for 2 minutes. Uncover, turn the noodle bundles over using tongs and cover again. Cook for 1 minute.
- Uncover and add the spring onion – Uncover the pan, give the noodles another toss with tongs to absorb the sauce (they will continue to absorb the sauce as they sit). Add the spring onion and toss with tongs for 60 seconds or until the spring onion is well distributed. (See note 4 for sauce thickness.)
- Serve – Serve the noodles divided among four bowls, topped with extra spring onion, sesame seeds, sliced cucumbers and chilli oil, if using.
Notes
Note 1 – Gochujang spice levels
If using fresh noodles, egg noodles or rice noodles, cook them separately and reduce the water in the recipe to 125 ml (½ cup). Note 4 – Sauce thickness
- Mild – 1 tablespoon
- Medium – 2 tablespoons
- Hot – 3 tablespoons
If using fresh noodles, egg noodles or rice noodles, cook them separately and reduce the water in the recipe to 125 ml (½ cup). Note 4 – Sauce thickness
- Sauce too thick – Add 2 tablespoons of water at a time to loosen.
- Sauce too thin – Continue cooking over high heat, uncovered, until thickened to your liking. Remember the noodles will continue to absorb the sauce as they sit.
Make Ahead
See Leftover instructions below.Leftovers
Refrigerate in an airtight container for up to 3 days. Not suitable to freeze. Reheat on the stovetop or in the microwave – add 2 tablespoons of water to loosen the sauce, as needed.Nutrition Facts
One-pan Korean-style Beef Noodles
Serving Size
304 g
Amount per Serving
Calories
448
% Daily Value*
Fat
31
g
48
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
11
g
Cholesterol
4
mg
1
%
Sodium
2008
mg
87
%
Potassium
287
mg
8
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
7
g
14
%
Calcium
37
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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