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Korean noodles with beef sauce and cucumber

Korean Noodles with Beef Sauce

Holly Ford
Top your Korean vermicelli noodles with an uncomplicated beef sauce. Simple and perfect, especially on warm days.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Lunch, Noodles
Cuisine Korean
Servings 4


  • 2/3 lb ground beef
  • 2 tsp oil
  • 1/2 small onion minced
  • 2 cloves garlic minced
  • 1/2 cup soy sauce
  • 1/3 cup water
  • 2-3 tbsp sugar
  • 2 tbsp honey
  • 1 slice ginger 1/8-inch thick
  • pinches pepper
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 1-2 green onion chopped
  • vermicelli wheat noodles
  • 1/2 cucumber thinly julienne


  • 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 a 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.


Minced fresh chili can be added to the beef sauce if you like a heat.
Keyword cucumber, ground beef, korean noodles, noodle bowl, quick, quick noodles, soy sauce, spring, summer, vermicelli noodles
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