Beef Bulgogi Noodles
Zach 👨🏻🍳 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
Thinly sliced ribeye is marinated in a sweet, spicy Korean-style sauce with pear, garlic, and ginger, then stir-fried until charred and tossed with instant noodles, kimchi, carrots, and green onions.
- Time
- 12 hours 40 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 60 g
- 20 g
- 20 g
- 12 g
- 8 g
- 180 g
- 40 g
- 30 g
- 35 g
- 50 g
- 170 g
Weights are estimates. Together, the ingredients weigh about 1.14 kg before cooking, which is about 285 g per serving.
Steps
Slice the ribeye steak thinly against the grain. Thin, even slices will absorb the marinade well and remain tender when quickly stir-fried.
In a bowl, combine the soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, grated Korean pear, grated garlic, and grated ginger. Stir until the sugar is mostly dissolved and the marinade is cohesive.
Reserve about half of the sauce in a clean covered container for finishing the noodles. Do not allow sauce that has touched the raw beef to be reserved or reused without boiling it thoroughly.
Place the sliced beef in a sealable bag or container and pour in the remaining half of the marinade. Seal, coat the meat evenly, and refrigerate overnight, or for at least 8 hours.
The next day, cook the instant noodles according to the package directions until just tender. Drain them well and set them aside so they do not become waterlogged.
Heat the neutral oil in a large skillet, wok, or sauté pan over medium-high to high heat until it shimmers.
Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Fry until browned and charred in spots and cooked through, turning as needed, about 3 to 5 minutes per batch.
Add the sliced green onion whites and shredded carrots to the pan. Stir-fry until the vegetables are slightly softened but still retain some bite, about 1 to 2 minutes.
Add the kimchi and stir-fry briefly until heated through and aromatic, about 1 minute.
Add the cooked noodles, cooked beef, and reserved clean sauce to the pan. Toss thoroughly over medium-high heat until the noodles are evenly coated and everything is hot, about 1 to 2 minutes.
Add the sliced green onion tops and toss once more. Taste and adjust only if needed, since the soy sauce, gochujang, kimchi, and instant noodles are already salty.
Serve immediately and sprinkle with sesame seeds.
Notes
Marinate the beef overnight for the best flavor. Use a very hot, uncrowded pan to develop charred edges rather than steaming the beef. Refrigerate leftovers promptly and reheat thoroughly in a skillet or microwave.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 696
- Protein
- 28 g
- Carbs
- 48 g
- Fat
- 44 g
- Fiber
- 4 g
Where the calories come from
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