One-pan Korean-style Beef Noodles
Servings: 4 servings
Calories: 703kcal
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
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
Mild – 1 tablespoon
Medium – 2 tablespoons
Hot – 3 tablespoons If you have never cooked with gochujang before and prefer a very mild spice, I recommend starting with 1 teaspoon – you can always add more at the end, to taste. Note 2 – Coconut milk – You can use regular coconut milk, light coconut milk, or, for a richer result, coconut cream. If using coconut cream, use an extra 60 ml (¼ cup) of water. Note 3 – Which ramen noodles to use and what quantity – Instant ramen noodles work best for this recipe – the curly-style noodles that come in packets with seasoning sachets. You need approximately 250 g (9 oz) instant noodles in total. Discard the seasoning sachets or save them for another use. Different brands vary slightly in size, so don't stress if they are not exact.
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.
Medium – 2 tablespoons
Hot – 3 tablespoons If you have never cooked with gochujang before and prefer a very mild spice, I recommend starting with 1 teaspoon – you can always add more at the end, to taste. Note 2 – Coconut milk – You can use regular coconut milk, light coconut milk, or, for a richer result, coconut cream. If using coconut cream, use an extra 60 ml (¼ cup) of water. Note 3 – Which ramen noodles to use and what quantity – Instant ramen noodles work best for this recipe – the curly-style noodles that come in packets with seasoning sachets. You need approximately 250 g (9 oz) instant noodles in total. Discard the seasoning sachets or save them for another use. Different brands vary slightly in size, so don't stress if they are not exact.
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
1 serving
Amount per Serving
Calories
703
% Daily Value*
Fat
60
g
92
%
Saturated Fat
25
g
156
%
Trans Fat
2
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
20
g
Cholesterol
89
mg
30
%
Sodium
1698
mg
74
%
Potassium
685
mg
20
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
27
g
54
%
Vitamin A
164
IU
3
%
Vitamin C
5
mg
6
%
Calcium
61
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
