Korean-Style Ground Beef Noodles
This ground beef noodles recipe is a Korean-style twist on a classic! Savory bulgogi-style beef simmered in soy sauce, garlic, and honey creates a rich, flavorful sauce that pairs perfectly with vermicelli noodles. A quick, family-friendly meal ready in 30 minutes—perfect for busy weeknights!
Ingredients
- 4 servings vermicelli wheat noodles , udon noodles, soba noodles, or rice noodles
- 1/2 cucumber, sliced thinly to matchsticks
- 2 hard boiled eggs (optional), cut in half
Ground beef sauce
- 2 tsp oil
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef, 90% lean preferred
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) water
- 2 tbsp sugar
- 2 tbsp honey
- 1 slice ginger, 1/8-inch thick
- pinches black pepper
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1-2 green onion, chopped
Instructions
- Heat 2 teaspoons of oil in a pot over medium heat and saute onion and garlic for 2 minutes. Add the ground beef and cook until the beef is browned.
- Add soy sauce, water, sugar, honey, and a slice of ginger. Bring to a gentle boil and simmer for 15 minutes over low heat, slightly covered. Remove the ginger slice.
- Add the sesame oil, sesame seeds, and green onion to the beef and mix well. Set aside to cool.
- Cook vermicelli noodles according to the package directions. Rinse under cold running water and drain. Put in an individual portion of noodles to an each serving bowl.
- Top with 2-3 tablespoonful of beef sauce over the noodles and add the cucumber slices. Drizzle more sesame oil if you wish.
Notes
- Try with different types of noodles, such as; soba noodles, udon noodles, or rice noodles.
- Minced fresh chili can be added to the beef sauce if you like a heat.
Calories: 509kcal, Carbohydrates: 61g, Protein: 25g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 2149mg, Potassium: 459mg, Fiber: 1g, Sugar: 16g, Vitamin A: 31IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 4mg
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