korean spicy noodles

These easy Korean spicy noodles are a little sweet, a little salty, and full of spice. Despite their depth of flavor, they come together in a quick 30 minutes and make for the perfect weeknight meal.

Easy Korean Spicy Noodles (with Beef)

noodles

lb beef

lb mushrooms

lb carrots

green onions

spinach

soy sauce

brown sugar

tbsp sesame oil

tbsp sriracha sauce

red peppers

sesame seeds

Prepare Ingredients

Cut beef into thin strips against the grain. Chop the veggies into similar-sized pieces. Cook the Korean noodles according to the package instructions. 

Cook Veggies

Preheat a wok with a little bit of oil over medium heat. Brown the mushrooms and set them aside. Brown the carrots and set them aside.

Add Sauce

In a small bowl, whisk together all the sauce ingredients. In the wok, saute the beef slices until they form a bit of a brown crust. Pour the sauce over the beef. Let the beef simmer in the sauce for a couple of minutes.

Add Noodles and Veggies

Add the noodles, carrots, green onions, and mushrooms into the wok. Toss to combine everything together. Add spinach, stir to combine, and cook for 5 additional minutes. 

Serve

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Bibim-guksu (Spicy mixed noodles)

(about 110 grams) somyeon (thin wheat noodles)

kimchi,

kimchi brine (or cold water)

gochujang (Korean fermented hot pepper paste)

sugar (optional)

garlic clove,

cucumber,

sesame oil

sesame seeds, ground

half-boiled egg (or hard-boiled egg)

Merhaba ben Yasin kore yemekleriyle uğraşıyorum sizin tariflerini b&uuml;y&uuml;k hayranlıkla takipesiyorum

Comment by Yasinmogul7@gmail.com on April 7, 2022

Yeaahh, nice video. thanks for mentioning me. I will never forget this event.

Comment by susannevh on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is&hellip;

Comment by MichaelSpock on April 7, 2022

The picture made me think this was bibim-naengmyeon, which is one of my favorite recipes of yours, but this is definitely a lot easier.

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my&hellip;

Reply by Maangchi on March 14, 2022

It looks so tasty! This spicy kimchi bibim-guksu is my all time favorite! I made it even yesterday for my lunch!

Wow, this was delicious and so easy! It&rsquo;s my new favorite lunch.

Comment by BlueFingers on March 11, 2022

Reply by Maangchi on November 10, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot&hellip;

Comment by mommycookMD on November 7, 2021

I tried your recipe and slightly modified it by adding more ingredients. I had left over julienned cucumber and carrot as well as omelette from the kimbap I made. I just cut the omelette into strips, and all these went into the bibim guksu. It&rsquo;s quite delicious! Thank you!

Reply by Maangchi on September 8, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so&hellip;

Comment by Nayko on September 6, 2021

I had a leftover oisobagi and a lot of juice, too much fermented to enjoy it as a banchan so I made bibimguksu with it, some julienned carrot, onion, some lettuce, one half-cooked egg sprinkled with sesame seeds and kimgaru. It was perfectly yummy

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s&hellip;

Comment by MaangchiLove on August 21, 2021

Maangchi, I made it for the first time! But I don&rsquo;t know why mine is too hot :( maybe it&rsquo;s the kimchi I bought Couldn&rsquo;t finish it. Too hot

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live&hellip;

Comment by Tarasden on March 5, 2021

Hi Maangchi! I have tried a couple of your recipes before and they have all been fantastic. I now live in Mazatlan, Mexico (from Canada) and it is difficult to find supplies here. I am also currently following the KETO diet which adds to the search. So, I&#039;m trying this recipe tonight with bulgogi but using spaghetti squash in place of the noodles. I&#039;ve substituted any sugars with Swerve brown sugar sweetener and Monk fruit sweetener. I didn&#039;t have cucumber which my husband doesn&#039;t like anyway and substituted with sliced red peppers. Well it all turned out really good. So good in fact it is now my favorite way to eat spaghetti squash. Definitely recommend for any of your followers who can&#039;t eat regular noodles. Thank you so much for giving us these wonderful recipes!

Mummm !!! Faut aujourd&#039;hui sans oeuf. Un r&eacute;gal! !!!!

Comment by freldici on June 10, 2020

Reply by Jang-geum on October 20, 2020

I just had these noodles minus the cucumber (cause I didn&#039;t have any) and the egg (cause I don&#039;t eat&hellip;

Comment by Myeonmyeon on May 29, 2020

I just had these noodles minus the cucumber (cause I didn&#039;t have any) and the egg (cause I don&#039;t eat eggs) but wow! It&#039;s actually delicious for something so simple and easy to make. I used well fermented kimchi, at least two months old. And it&#039;s really healthy too since there&#039;s no frying involved, and you get all the nutrition from raw kimchi. Definitely a recipe to go back to

This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot.&hellip;

Comment by jmass on May 28, 2019

This was sooooo delicious! Thank you Maangchi. It was a very humid day today, and this really hit the spot. You&#039;re the best! :)

Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for&hellip;

Comment by kasia on November 27, 2018

Hello ! I lived now in a very hot place ( Saudi Arabia) and this cold noodles are fantastic for a hot day! I don&rsquo;t like hard boiled egg and I prepared fried tofu instead and went very delicious! Thank you Maangchi! And: my best friends here in KSA are Korean girls! They are like sisters for me!

I didn&#039;t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added&hellip;

Comment by Alastair on February 25, 2017

I didn&#039;t fancy it cold, so I heated up the sauce, to pour over hot freshly cooked noodles then added the eggs and cucumber on top, both cold cold. Delicious!

I wouldn&#039;t recommend it. The noodles don&#039;t keep well. They get a weird, almost soggy, texture. If you want something&hellip;

Reply by beckaivans on December 11, 2016

I wouldn&#039;t recommend it. The noodles don&#039;t keep well. They get a weird, almost soggy, texture. If you want something similar, use western angel hair noodles instead. Not the same but they keep well. Or just boil the noodles at lunch time if that is convenient

Can we prepare bibim gumsu the night before for lunch ?

Comment by Wajdona7 on July 25, 2016

Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just&hellip;

Comment by aradia on July 7, 2015

Hi Maangcho! My storebought kimchi does not have enough liquid so in order to make the sauce, should i just add some water? What should I do to make it flavourful?

Combine seasonings

Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon.

Make noodles

Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture.

Mix and serve

Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away.

Here is another quick and delicious recipe made with fermented kimchi: bibim-guksu, cold spicy noodles. It&#039;s one of my favorites, so I make it often. If I don&#039;t make these noodles for a while, I really have a craving for them. This recipe is really quick to make. The first thing I do is boil some water in a large pot for the egg and noodles. Then I chop some kimchi and mix it together with the seasonings. Cooking noodles is the last step because they go soggy fast so after rinsing and draining the cooked noodles, I quickly mix them with the kimchi and seasonings by hand, and then serve and eat immediately. All my Korean friends and my family love these noodles, they are always a big hit and a really good way to feed a lot of people quickly and simply (as long as they like spicy food). This recipe is for a single serving so you can easily multiply the ingredients to make a bigger batch. I made it with my reader Susanne in Rotterdam during my Gapshida tour in 2011 and we served 30 people! Many of you make kimchi on a regular basis, so I hope you enjoy this recipe if you&#039;ve never tried it before. You will love it! Ingredients. For 1 serving 4 ounces (about 110 grams) somyeon (thin wheat noodles) 4 ounces fermented kimchi, chopped. &frac14; cup kimchi brine (or cold water) 2 tablespoons gochujang (Korean fermented hot pepper paste) 1 teaspoon sugar (optional) 1 garlic clove, minced. &frac12; cup worth cucumber, cut into matchsticks. 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds, ground. 1 half-boiled egg (or hard-boiled egg) Directions. Combine kimchi, kimchi brine, gochujang, sugar (if used), garlic, and sesame oil in a large bowl. Mix well with a spoon. Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon and cover. Cook for about 3 minutes 30 seconds. Only a minute into the cooking, it may start boiling over. Just stir the noodles and crack the lid. Taste a sample to see if the noodles are nicely cooked or not. The noodles should be chewy but without anything hard inside. Drain the noodles in a strainer and rinse them in cold running water until they are cold and no longer slippery. Drain well and add to the kimchi mixture. Mix everything well and transfer to a large bowl. Add the cucumber and the egg and sprinkle some sesame seeds over top. Serve right away. Kimchi bibim-guksu and Eomukguk (fishcake soup)

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The most viewed korean spicy noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine