Korean Beef Bulgogi Noodles

  • Servings: 6
  • Prep: 18
  • Cook Time: 15

A dish made with ingredients you may already have in your kitchen. This recipe mixes tender and savory Bulgogi with noodles for a taste you won’t forget!


1 pkgNo Yolks® Stir Fry Noodles
2/3 cupssoy sauce
2 Tbspstoasted sesame oil
4garlic cloves, minced
2 Tbspssugar
1 Tbspfresh ginger root, finely grated
1 lbthinly sliced beef ribeye steak
1 Tbspwater
2 tspscornstarch
2 Tbspcanola oil, divided
1medium yellow onion, cut into thin slivers
1 cupshredded carrots
3/4 cupcoarsely chopped kimchi
4 cupsloosely packed baby spinach
2 Tbspstoasted sesame seeds


  1. Prepare noodles according to package directions. Drain.
  2. Meanwhile, mix soy sauce, sugar, sesame oil, garlic and ginger in measuring cup. Combine 2 Tbsp. soy sauce mixture and beef in small bowl; let stand 5 minutes to marinate. Whisk corn starch and water into remaining sauce mixture.
  3. Heat 1 Tbsp. canola oil in large deep skillet on medium-high heat until shimmering. Add beef; let stand 30 seconds until seared, then cook 3 to 4 minutes or until done. Transfer beef to clean plate; add remaining oil to skillet and return to heat. Add onions and carrots; cook 2 to 3 minutes or until crisp-tender, stirring frequently. Return beef and any juices to pan. Add kimchi and remaining soy sauce mixture; bring to boil. Add noodles; cook 1 to 2 minutes, tossing well with tongs until combined. Add spinach and sesame seeds; cook 1 minute or until wilted.


  • Kimchi is a spicy Korean pickled Napa cabbage. It is often sold in jars, in the refrigerated section of the produce department in well-stocked grocery stores.
  • Substitute flank steak thinly cut against the grain, thinly sliced pork tenderloin or chicken breast for the ribeye.