These Korean inspired bulgogi noodles are savory, sweet yet slightly spicy, and super easy to make in just 15 minutes. The noodles are topped with umami rich beef, kimchi, scallions, and toasted sesame. Mix well and dig in!
Bulgogi noodles are so simple yet delicious, and perfect for any occasion! They can be served as a quick lunch, dinner, or late-night snack.
All it takes is to cook your favorite noodles, make the beef topping, and arrange it over the noodles with other toppings of your choice.
This dish gets even better when you mix everything as you eat. Spicy, savory, sweet and sour…You will see a wonderful harmony of flavors, and every bite will be equally delicious!
Ingredients for this recipe
- Sesame oil
- Garlic, minced
- Ground beef - I use 80% lean
- Tamari soy sauce
- Sake - Or dry white wine
- Dark brown sugar
- Gochujang - Make sure it’s gluten free type
- Gluten-free ramen noodles - Or noodles of your choice
Toppings (optional):
- Thinly sliced scallions
- Kimchi
- Chili threads
- Roasted white sesame
How to make 15-minute bulgogi noodles
Step 1. Place the sesame oil and garlic in a small pan. Cook until fragrant.
Step 2. Add in the ground beef. When the meat is cooked half way though, add tamari, sake, dark brown sugar, and gochujang. Cook until the meat is just cooked. You do not need to cook off the moisture.
Step 3. Cook the noodles according to the package. Drain well with a strainer, and split into two bowls.
Step 4. Top the noodles with cooked beef (with the sauce in the pan), scallions, kimchi, chili, and sesame. Mix well upon eating.
FAQ
My go to option is gluten-free ramen noodles. However, you can also go with any other gluten-free option such as mung bean vermicelli noodles (also known as glass noodles), rice vermicelli, or gluten-free soba (make sure they are made with 100% buckwheat).
The bulgogi beef topping can be made up to 5 days in advance. Make sure to keep it covered tightly and refrigerated. Why not make a double or triple batch!?
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Recipe
15-Minute Bulgogi Noodles
Ingredients
- 2 tablespoons sesame oil
- 3 cloves garlic cloves minced
- ½ pound ground beef I use 80% lean
- 3 tablespoons tamari soy sauce
- 2 tablespoons sake or dry white wine
- 1 tablespoon dark brown sugar
- 1 teaspoon gochujang use gluten-free type
- 5 ounces gluten-free ramen noodles (dry) or 2 servings
Toppings
- Thinly sliced scallions
- Kimchi
- Chili threads
- Roasted white sesame
Instructions
- Place the sesame oil and garlic in a pan. Cook until fragrant.
- Add in the ground beef. When the meat is cooked half way though, add tamari, sake, dark brown sugar, and gochujang. Cook until the meat is just cooked. You do not need to cook off the moisture.
- Cook the noodles according to the package. Drain well with a strainer, and split into two bowls.
- Top the noodles with cooked beef (with the sauce in the pan), scallions, kimchi, chili, and sesame. Mix well upon eating!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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