Spicy Korean Beef Noodles is an irresistible cast iron dinner dish that will become a staple in your home. I love Korean steak dishes (a) because I cannot resist tender steak pieces and (b) because it is an easy cast iron dinner that you can have ready in an hour on a weeknight. If you are a fan of mushrooms, the added zesty flavor to the steak and noodle bites will be irresistible. You will love making this tangy cast iron dinner for your family .
- Swiss steak
- Korean Chile paste (Gochujang)
- Green onions (thinly sliced)
- Soy Sauce
- Rice Vinegar
- Minced Garlic
- Sesame Oil
- 3 package of beef ramen
- White Onion
Cook Tips: Tenderizing Swiss Steak
Swiss Steak is generally a tough cut of meat from a beef round that takes some additional steps to enjoying a more tender bite when making in a dish such as Spicy Korean Beef. The cut of this steak is sliced, which will mean less cook time. A couple tips to follow when tendering your Swiss Steak for this dish:
- Thin Cut: When you are slicing your steak, be sure to slice thin. 1/4 inch is a good margin to slice in. If you want even more tender pieces of beef, you can slice thinner.
- Against the Grain: Notice the muscle fibers in the beef and the alignment, slice against the lines. You are slicing through the fibers which will result in your swiss steak being more tender.
- Quick Sear: A quick sear to your swiss steak will keep it from being over cooked and ultimately being tough. Do not overcook.
How To Prepare Spicy Korean Beef Noodles
To prepare the Korean Beef, first in a small bowl whisk together the gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. This part creates that tangy flavor that just bursts on the steak!
Second, divide the sauce in half and add one half of the sauce into a ziploc bag with the Swiss Steak.
Third, put the Swiss steak into a ziplock bag and chill for atleast 30 minutes or overnight. Cover the remaining of the sauce and chill.
After the steak has finished marinading drizzle the oil into a large cast iron pan, heat to a medium-heat temperature and transfer the steak from the ziploc bag to the heated pan. Be sure to set aside the rest of the sauce in the ziploc bag to use later. Cook the steak for 5-8 minutes or until the steak is brown. Once steak has finished cooking, remove from the pan and place on a cutting board to rest.
Next, add the onions, mushrooms, ramen noodles, ramen seasoning, and the sauce from the Ziploc bag to the pan and add water to the pan, and stir until it starts to simmer. Lastly, once the noodles and mushrooms are tender, slice the Spicy Korean Steak and combine with sauce to the pan and serve. Spicy Korean Beef Noodles is a lifesaver during the week. It can be prepared in under an hour and the kids will love it!
Spicy Korean Beef Noodles was made with ramen noodle packs, which ultimately gave it amazing flavor, however is an unhealthier version of this recipe. So how can you lighten this dish? Spiraled zucchini noodles are an excellent exchange to lighten this recipe. Their cook time will be different then the mushrooms. When replacing ramen with zoodles, begin cooking the mushrooms prior to adding the zoodles. This swap in steps prevent over cooking of the zoodles.
An additional alternative to ramen noodle packs would be Black Bean Spaghetti Noodles. Their benefits include, more protein and higher in fiber than traditional pasta. If these options are just not fitting, a delicious but still close in flavor and texture is whole wheat spaghetti noodles. These live in our cupboards and I cannot tell the difference.
What I love about all these substitutions and healthier options is this Spicy Korean Beef Noodles is still an irresistible cast iron dinner that doesn’t require more than one pot to cook in. You can still use all these options just modify the sequence of cooking.
Spicy Korean Beef Noodles
- 3 lbs Swiss steak room temp
- 2 TBSP oil
- 4 TBSP Korean chile paste Gochujang
- 2 TBSP green onions thinly sliced
- 2 TBSP soy sauce
- 2 TBSP rice vinegar
- 3 TBSP minced garlic
- 1 tsp ground ginger
- 1 TBSP sesame oil
- 4 tsp sugar
- 3 packages of beef ramen include seasoning packet and 2 cups water
- 1/2 white onion thinly sliced
- 1/2 C mushrooms (sliced
- Whisk together the gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar in a small bowl.
- Divide the sauce in half.
- Add one half of the sauce into a ziploc bag.
- Put the Swiss steak into the bag.
- Seal the bag.
- Put it in the refrigerator to chill. (from 30 minutes or up to overnight.)
- Cover the remaining of the sauce and chill.
- Drizzle the oil into a large pan.
- Heat to a medium-heat temperature.
- Transfer the steak from the ziploc bag to the heated pan.
- (Set aside the rest of the sauce in the ziploc bag.)
- Cook the steak for 5-8 minutes or until the steak is brown.
- Remove the steak from the pan to a cutting board.
- Set the steak aside.
- Add the onions, mushrooms, ramen noodles, ramen seasoning, and the sauce from the ziploc bag to the pan.
- Add the water to the pan until it starts to simmer.
- Cook this in the pan for 5-7 minutes.
- Make sure that the noodles are cooked through.
- With the steak still on the cutting board begin to slice the steak into 1/2 inch slices.
- Add the steak and the rest of the sauce to the pan.
- Continue to cook until the steak is hot.
- Garnish with green onions.