One-Pan Korean-Style Beef Noodles
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A quick, savory, and sweet weeknight stir-fry featuring ground beef, crisp vegetables, and ramen noodles toss-cooked in a single skillet.
Yumzy
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Ingrédients
- ✓0.5 kg lean ground beef
- ✓3 cloves garlic
- ✓15 ml fresh ginger
- ✓15 ml sesame oil
- ✓80 ml low-sodium soy sauce
- ✓30 ml brown sugar
- ✓15 ml gochujang
- ✓600 ml beef broth
- ✓2 packs instant ramen noodles
- ✓480 ml baby spinach
- ✓240 ml carrots
- ✓3 stems green onions
- ✓15 ml toasted sesame seeds
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles, about 5-6 minutes.
💡 Tip: Drain off excessive fat if needed before adding aromatics.
Add minced garlic and grated ginger to the pan with the beef. Stir constantly for 1 minute until fragrant.
Whisk together low-sodium soy sauce, brown sugar, gochujang, and beef broth. Pour the mixture into the skillet and bring to a simmer.
💡 Tip: Adjust gochujang amount to control spice level.
Submerge the dry ramen noodle blocks into the simmering broth. Cook for 3 to 4 minutes, turning the noodles over halfway through until softened and the sauce thickens.
Fold in the julienned carrots and fresh baby spinach. Toss everything together for 1-2 minutes until spinach wilts and noodles are fully coated in glaze.
Remove from heat. Serve hot garnished with sliced green onions and toasted sesame seeds.
📝 Chef's Notes
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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