Simple Korean Spicy Noodles

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Introducing the ultimate comfort food: Super easy Korean Spicy Noodles. This dish is not only easy to prepare, but it’s also 10x better than takeout. With authentic Korean flavors that will impress any crowd, this recipe is perfect for a quick and delicious dinner. In just 30 minutes, you’ll be able to enjoy a symphony of tantalizing flavors and textures that will make your taste buds dance. This is one of my favorite recipes and I guarantee that you won’t want to miss it!

The best part about this recipe is that most of the work is done before you start cooking and then cooked in a very hot wok. Simply slice your meat and veggies beforehand, and when it’s time to cook, dinner will be on the table in less than 15 minutes.

Using a wok is a breeze to make Korean Spicy Noodle. Start by heating it up over high heat. Once it’s hot, add a touch of oil such as vegetable or peanut oil and swirl it around to coat the wok. Then, throw in your ingredients like meat, vegetables, and seasonings and give them a quick stir-fry over high heat. Keep everything moving constantly in the wok to prevent burning and to make sure everything cooks evenly. Once your ingredients are cooked to perfection, take them out and serve immediately. And don’t forget, keep your wok hot and well-oiled to avoid sticking and to get that delicious smoky flavor that only a wok can give you.

Korea has a rich history of noodle making and eating Korean Spicy Noodle. Noodles, called “guksu” or “myeon” are a staple food in Korea, and are often served on special occasions such as birthdays and weddings. Tradition holds that a long noodle symbolizes a long life, so serving it to someone on their birthday is a way to express your desire for them to live long and happily.

Serve these Korean Spicy Noodles with some Asian Chive Kimchi, some Sweet and Spicy Gochujang Chicken or some Korean Popcorn Chicken for a complete and satisfying meal. Enjoy!


Korean Spicy Noodles

Korean Spicy Noodles

Super easy Korean Spicy Noodles are easy to prepare and 10x better than take out.

  • Author: Natalya Drozhzhin
  • Prep Time: :15
  • Cook Time: :15
  • Total Time: :30
  • Yield: 8 1x
  • Category: Entree
  • Method: Stove Top


Units Scale
  • 1 lb Korean noodles (glass noodles)
  • 1 lb beef, steak or cut of choice
  • 1 lb mushrooms
  • 1/2 lb carrots
  • 1 bunch green onions
  • 1 lb spinach
  • 6 tbs soy sauce
  • 2 tbs brown sugar
  • 4 tbs sesame oil
  • 2 tbs sriracha sauce
  • 1 tbs crushed red peppers
  • 1 tsp sesame seeds


  1. Cut beef into thin strips. Cut the rest of the ingredients to your own linking. Cook glass noodles according to the package instructions.
  2. Preheat wok with a little bit of oil. Brown mushrooms, set aside and do the same for carrots.
  3. Combine the sauce ingredients in a bowl. In a wok, cook beef slices until it’s golden brown. Pour the sauce over the cooking beef. Let it simmer for a few minutes.
  4. Add in Korean noodles, carrots, green onions and mushrooms. Toss to combine everything together. Add spinach to the mix. Stir to combine and cook for 5 more minutes.
  5. Serve while the Korean spicy noodles are still warm or reheat before serving.


  • Freeze beef – The easiest way to thinly slice beef is while it is partially frozen. Wrap beef in plastic wrap or place in a freezer bag and freeze 1-2 hours until it is firm enough to hold shape but still soft enough to slice. I like to cut the beef in half and place one half in the freezer until I am finished slicing the first half so it doesn’t start to defrost on the cutting board.
  • Cut beef across the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
  • Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak.
  • Don’t overcrowd your pan. Cook your steak in 2 batches so you don’t overcrowd your skillet which will steam instead of sear your beef.


  • Serving Size: 8
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