Spicy Korean Beef Noodles

"Super easy and quick, using ramen noodles! I forgot how good they are. From Creme de la Crumb. (Recipe edited to remove typo)"
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by Cherie D. photo by Cherie D.
Ready In:


  • 1 lb flank steak
  • 2 tablespoons oil
  • 4 tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • 4 teaspoons sugar
  • 2 (3 ounce) packages beef ramen noodles, including seasoning
  • 2 cups water
  • 12 white onion, thinly sliced
  • 12 cup sliced mushrooms


  • In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
  • Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
  • Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles are tender and cooked through.
  • Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.

Questions & Replies

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  1. Cherie D.
    My family loved this noodle recipe. It is absolutely super spicy but the flavors are so yummy its addictive.
  2. K9 Owned
    I'll start with saying that we thoroughly enjoyed the end result. I made a couple of changes though. I reduced the heat due to personal preference and we found it perfect. I was baffled by the amount of water listed and didn't know if it was 1/2 cup of water with the noodles plus 1 1/2 cups. The 1/2 cups (plural) had me wondering if it was a typo or if there really should only be 2 cups of water in total. I went with 4 cups as indicated on the package directions. I also couldn't imagine cooking instant Ramen noodles for 7 minutes so again turned to the package and cooked it for the 3 minutes as indicated there. The eggs were not part of this recipe and something that we just happen to like in our noodle bowls. I'll definitely make it again. Thank you for posting it! Made for Susie's World Tour 2019.


One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
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