Description
A bold and flavorful Korean-inspired dish featuring ground beef tossed in a spicy gochujang sauce served over tender rice noodles. This recipe balances the heat of chili paste with sweet and savory notes, finished with aromatic sesame oil and fresh ginger, making a perfect weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Protein and Noodles
- 1 lb Ground Beef (Can substitute with turkey, chicken, or tofu.)
- 8 oz Rice Noodles (Or noodles of choice like brown rice soba or udon.)
Sauce and Seasoning
- 1 tbsp Low Sodium Gluten-Free Soy Sauce (Tamari)
- 2 tbsp Gochujang Paste (Check for gluten-free.)
- 1 cup Coconut Cream (Can be omitted.)
- 2 tbsp Tomato Paste
- 1/2 cup Water (Adjust for sauce consistency.)
- 1 tbsp Honey or Brown Sugar (Maple syrup works for vegan option.)
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Rice Vinegar (Lemon juice can be a substitute.)
- 2 cloves Minced Garlic (Fresh is best.)
- 1 tbsp Fresh Grated Ginger (Ground ginger can be used.)
- 1 tbsp Red Pepper Flakes (Omit for milder version.)
Instructions
- Prepare the Noodles: Cook the rice noodles according to package instructions until tender. Drain and set aside to prevent sticking.
- Cook the Beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a spatula, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if needed.
- Make the Sauce: In a bowl, whisk together gochujang paste, low sodium soy sauce (or tamari), tomato paste, coconut cream, water, honey or brown sugar, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and red pepper flakes until smooth.
- Combine and Simmer: Pour the sauce mixture into the skillet with the cooked beef. Stir well to combine. Reduce heat to medium-low and simmer the sauce with the beef for about 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
- Toss with Noodles: Add the drained noodles to the skillet with the beef and sauce. Toss thoroughly to coat the noodles evenly with the spicy gochujang sauce.
- Serve Hot: Divide the noodles into 4 bowls and garnish as desired (optional: chopped green onions, sesame seeds, or fresh herbs). Serve immediately for best taste and texture.
Notes
- You can substitute ground beef with ground turkey, chicken, or tofu for variation.
- Adjust red pepper flakes or omit for a milder spice level.
- Using coconut cream adds creaminess but can be omitted or replaced with alternate dairy or non-dairy creamers.
- Rice noodles can be substituted with soba, udon, or any noodles you prefer.
- Maple syrup can replace honey for a vegan-friendly sweetener.
- Check the gochujang paste for gluten content if dietary restrictions apply.
