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Spicy Korean Beef Glass Noodles - A Bold, Savory Stir-Fry You’ll Crave

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Glass noodles (dangmyeon): 8 ounces (sweet potato starch noodles)
  • Beef: 12 ounces flank steak, sirloin, or ribeye, thinly sliced against the grain
  • Neutral oil: Avocado, canola, or grapeseed
  • Garlic: 4 cloves, minced
  • Ginger: 1 tablespoon, finely grated
  • Yellow onion: 1 small, thinly sliced
  • Carrot: 1 medium, julienned
  • Bell pepper: 1 red, thinly sliced
  • Spinach: 2 cups, loosely packed (or baby spinach)
  • Scallions: 3, thinly sliced
  • Sesame seeds: 1 tablespoon, toasted
  • Soy sauce: 5 tablespoons, divided
  • Gochujang (Korean chili paste): 2–3 tablespoons, to taste
  • Gochugaru (Korean chili flakes): 1 teaspoon (optional for extra heat)
  • Brown sugar or honey: 1.5 tablespoons
  • Rice vinegar: 1 tablespoon
  • Sesame oil: 2 teaspoons, plus more to finish
  • Black pepper: 1/2 teaspoon
  • Cornstarch: 1 teaspoon (optional, for slightly thicker sauce)
  • Mushrooms (shiitake or cremini), thinly sliced
  • Bean sprouts
  • Fried egg or soft-boiled egg, for serving
  • Kimchi, on the side

Method
 

  1. Soak or cook the noodles: Check the package. Many glass noodles soften in hot water for 10–15 minutes. Others need a brief boil. You want them pliable but still a bit firm. Drain and rinse under cold water to stop cooking. Toss with a splash of sesame oil to prevent sticking.
  2. Slice the beef thin: Freeze the beef for 15–20 minutes to firm it up. Slice against the grain into thin strips. This ensures tenderness and quick cooking.
  3. Make the sauce: In a bowl, whisk 4 tablespoons soy sauce, gochujang, brown sugar or honey, rice vinegar, sesame oil, black pepper, and cornstarch (if using). Taste and adjust. Add gochugaru if you want more heat, or a touch more sugar for balance.
  4. Marinate the beef: In a separate small bowl, toss the beef with 1 tablespoon soy sauce, half the garlic, and half the ginger. Let it sit while you prepare the vegetables, 10–15 minutes.
  5. Prep the vegetables: Slice the onion, bell pepper, and carrot thin so they cook quickly. Rinse and drain the spinach. Slice the scallions and set aside the green tops for garnish.
  6. Stir-fry the beef: Heat a large skillet or wok over medium-high. Add 1 tablespoon neutral oil. Spread the beef in a single layer and sear 1–2 minutes per side until just cooked. Remove to a plate. Don’t overcook—it will return to the pan later.
  7. Sauté aromatics and veggies: Add another 1 tablespoon oil. Stir in the remaining garlic and ginger for 20–30 seconds until fragrant. Add onion, carrot, and bell pepper. Stir-fry 3–4 minutes until crisp-tender. If using mushrooms, add them with the onion.
  8. Add noodles and sauce: Reduce heat to medium. Add the drained noodles and pour the sauce over top. Toss gently with tongs for 1–2 minutes until the noodles are glossy and evenly coated.
  9. Finish with beef and greens: Return the beef and any juices to the pan. Add spinach. Toss until spinach wilts and everything is hot, about 1–2 minutes. If it looks dry, splash in 1–2 tablespoons water or a bit more soy sauce.
  10. Garnish and serve: Turn off the heat. Drizzle with a little sesame oil. Top with scallions and sesame seeds. Serve hot, with kimchi or a fried egg if you like.