Spicy Korean Style Beef with Glass Noodles


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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 small carrot, julienned
  • 1 small onion, julienned
  • 1 scallion, cut into 2" pieces
  • 8 mushrooms, thinly sliced
  • 1 egg, yolk only, lightly beaten
  • 1 (6 ounce) package sweet potato starch noodles, cooked according to package instructions
  • 1 (10 ounce) Silver Fern Farms Angus New Zealand Grass-Fed Ribeye, sliced into strips
  • Vegetable oil, as needed
  • Kosher salt, as needed
  • Black pepper, as needed

For the Sauce:


  • 3/4 cups soy sauce
  • 2 tablespoons sesame oil
  • 3 tablespoons garlic, minced
  • 2 tablespoons gochujang (Korean Red Pepper Paste)
  • 2 tablespoons brown sugar, optional

For Garnish:


  • Sesame seeds
  • 2 chili peppers, sliced


  • Step 1

    Heat oil in a large cast-iron skillet & sautée carrots, onions, scallions & mushrooms until onions are translucent. Season with a pinch of salt. Set aside.

  • Step 2

    Fry the beaten egg yolk & slice into thin strips. Set aside.

  • Step 3

    Combine half of the sauce with the ribeye strips, heat oil in a large cast-iron skillet & cook for 2-3 minutes (medium rare).

  • Step 4

    Combine vegetables, egg, noodles in a mixing bowl & add the rest of sauce. Mix thoroughly.

  • Step 5

    Plate noodles with beef strips on top and garnish with chili pepper & sesame seeds. Drizzle some sesame oil & enjoy!