If you're looking for a noodle dish that packs a punch, this spicy gochujang steak noodles recipe is a must-try. It's a perfect combination of tender, juicy steak and chewy noodles coated in a rich, creamy coconut, spicy sauce that balances heat, sweetness, and umami. This dish is perfect for busy weeknights or when you want something bold and satisfying. Plus, it’s a great way to elevate your steak and noodles with the Korean-inspired flavors of gochujang.
While this spicy gochujang steak noodles recipe can be enjoyed year-round, it’s especially popular during colder months when hearty, warming meals are in demand. Its bold flavors make it a great choice for gatherings like New Year’s or Lunar New Year celebrations, where comforting, spicy dishes are often served. The combination of steak and noodles also works well for weeknight dinners or special occasions when you want to serve something impressive yet easy to prepare.
I love a steak recipe and there are lots of different fun ways I like to cook with steak, including making some tasty pasta dishes. For a couple of delicious steak pasta recipes, try my Garlic Parmesan Steak Pasta or my Creamy Fajita Steak Pasta.
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Ingredients
For the steak
Ribeye steak - Ribeye is my go-to for this recipe because of its rich marbling, which delivers a melt-in-your-mouth texture. The juicy steak contrasts perfectly with the chewy noodles, and the marbling ensures it stays tender, even with a quick sear.
Gochujang - Gochujang is a fermented Korean chili paste that brings depth and spice to both the steak marinade and the noodle sauce. I love using gochujang because it doesn’t just add heat but also a slightly sweet and umami-rich flavor, making the dish more complex.
Honey - Honey balances the heat of the gochujang, adding a subtle sweetness to the marinade and sauce. It caramelizes beautifully when the steak is seared, giving a delicious, sticky finish.
Olive oil and butter - Olive oil and butter work together to cook the steak to perfection. Olive oil has a higher smoke point, which is great for searing, while butter adds richness and a nutty flavor when spooned over the steak. This technique ensures the steak is both flavorful and juicy.
For the noodles
Noodles - Noodles act as the perfect base to soak up the bold, spicy sauce. I like to use a thicker variety like ramen noodles that can hold onto the sauce without getting soggy, ensuring every bite is packed with flavor.
Pak choi - I like using pak choi because adds freshness and a slight bitterness, balancing the richness of the steak and sauce. It also gives a crisp texture that contrasts nicely with the soft noodles.
Onion and bell pepper - Together onion and pepper add sweetness and slight crunch to the dish.
spring onions - Spring onions bring a sharp, fresh note that cuts through the rich sauce. These vegetables give the noodles extra texture and brightness.
Coconut milk - Using coconut milk gives the noodle sauce a creamy, luxurious feel while toning down the heat of the gochujang slightly. I love how it balances the spiciness while adding a subtle, sweet coconut flavor.
Lime juice - Lime juice is essential for cutting through the richness, adding a burst of acidity that brightens the whole dish. It complements the sweetness of the honey and the heat from the gochujang perfectly.
Light soy sauce - Soy sauce adds umami and saltiness to the noodles, making sure the flavors are well-rounded and not overly sweet or spicy.
Sesame seeds - A simple but effective garnish, adding a slight nuttiness and crunch that works well with the soft noodles and juicy steak slices.
See recipe card for quantities.
Instructions
Cooking the Steak
- Step 1: Combine the gochujang, honey, and olive oil in a small bowl to make a paste. Brush this over both sides of the ribeye steaks. Let the steaks marinate while you prep the noodle ingredients. This step ensures the steak absorbs the gochujang’s heat and sweetness.
- Step 2: Heat a pan on high until it’s very hot. Add the marinated steaks either one at a time or both together (if you are cooking for four people) and sear for about 1.5 minutes on the first side. Flip the steak, sear for another 30 seconds, then add the butter to the pan. Spoon the melted butter over the steak for a final 30 seconds to create a rich, caramelized crust. This technique gives you a medium-rare finish, but you can cook it longer based on your preference.
For the noodles
- Step 1: Remove the steak from the pan and let it rest while you work on the noodles. In a separate bowl, whisk together the gochujang, coconut milk, lime juice, soy sauce, and honey. This will coat the noodles in a creamy, spicy sauce that clings to every strand.
- Step 2: Begin to cook the noodles according to package instructions. Add the pak choi to the pot for the last two minutes of cooking to soften it slightly without losing its crunch. In the same pan used for the steak, turn the heat down to medium-high and add the chopped onion and bell pepper. Cook for about five minutes, stirring occasionally, until softened and slightly caramelized.
- Step 3: Drain the noodles and pak choi, then add them to the pan with the sautéed vegetables. Pour in the prepared gochujang sauce, along with the spring onions, and stir everything together quickly to coat the noodles and vegetables. Let the sauce thicken slightly, then turn off the heat.
- Step 4: Slice the rested steak into thin strips and plate the noodles. Top each bowl with the sliced steak, and garnish with extra spring onions and sesame seeds for a fresh, crunchy finish.
Hint: Make sure the pan is hot when you add the steak to get a good sear. Cook the noodles al dente and immediately toss them with the sauce to prevent them from becoming soggy and help them absorb more flavor.
Video tutorial for Gochujang Steak Noodles
Substitutions
Substitutions for Steak and Marinade
Ribeye steak - If ribeye is unavailable, substitute with sirloin or flank steak. Both cuts are leaner but still provide good flavor and tenderness when cooked properly. For a more budget-friendly option, skirt steak works well but requires quicker cooking to avoid toughness.
Gochujang - For a milder heat, substitute gochujang with sriracha or a mix of chili paste and miso for similar umami notes. I also like using harissa paste for a different flavor profile with heat and a bit of sweetness.
Honey - Swap honey with maple syrup or agave syrup for a natural sweetener alternative. Brown sugar also works well, offering a similar sweetness with added depth of flavor.
Olive oil - Use vegetable oil or grapeseed oil if you prefer neutral oils. Avocado oil is another great option due to its high smoke point and mild flavor, perfect for searing steak.
Butter - For a dairy-free option, substitute butter with ghee or vegan butter. Coconut oil can also work but will give a slightly sweeter taste to the dish.
Substitutions for the Noodle Ingredients
Noodles - Substitute the ramen style noodles with rice noodles or udon noodles for a different texture. You can also use zucchini (courgette) noodles for a low-carb option or soba noodles for an earthy flavor.
Pak choi - Replace pak choi with spinach or kale for a similar green element. Broccoli or Chinese cabbage also works well for adding crunch and freshness to the dish.
Onion - Substitute onion with shallots or leeks for a slightly sweeter and milder flavor. Red onion works too, adding color and a sharper bite to the noodles.
Bell pepper - If you don’t have red bell pepper, try yellow or orange bell peppers for a similar sweetness. Zucchini (courgette) or carrot strips can also work as an alternative for a crunchy texture.
Spring onions - Use chives or scallions as a substitute for spring onions. If you're looking for more crunch, thinly sliced leeks also work as a great garnish.
Coconut milk - For a different creamy element, use heavy cream or half-and-half. If you want to keep it dairy-free but don’t have coconut milk, substitute with almond milk or cashew cream for a similar rich texture.
Lime juice - If you’re out of lime, use lemon juice or rice vinegar for acidity. Apple cider vinegar can also bring a bright, tangy note to balance the flavors.
Light soy sauce - Substitute soy sauce with tamari for a gluten-free option, or use coconut aminos for a soy-free version with a touch of sweetness.
Sesame seeds - Use crushed peanuts or toasted sunflower seeds for a different nutty crunch. Black sesame seeds also make for a striking visual garnish if you have them on hand.
Variations
Spicy Chicken - Substitute steak with chicken thighs for a leaner, lighter version. Marinate and cook the chicken the same way for juicy, flavorful results for the gochujang noodles.
Vegetarian - Omit the steak and add more veggies like mushrooms, zucchini, or tofu for a delicious, meat-free alternative for the gochujang noodles that’s still packed with flavor.
Seafood - Swap the steak for shrimp (prawns) or scallops, adding them at the end to prevent overcooking. The seafood pairs beautifully with the spicy-sweet gochujang sauce.)
Equipment
Cutting board
Sharp knife
Mixing bowls
Storage
If you have leftovers, store the spicy gochujang steak noodles in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce. For best results, store the steak and noodles separately to avoid overcooking the steak when reheating. Freezing is not recommended as it may affect the texture of the noodles and steak.
Top Tip
Cook the noodles al dente and immediately toss them with the sauce to prevent them from becoming soggy and help them absorb more flavor.
FAQ
To cool down spicy noodles, add creamy ingredients like coconut milk, yogurt, or sour cream. A squeeze of lime or lemon juice also helps balance heat. You can also serve with mild sides like cucumber or add more vegetables to mellow the spice.
Gochujang has a unique blend of spicy, sweet, and savory flavors with a slight umami depth. It’s made from chili peppers, fermented soybeans, and glutinous rice, which gives it a rich, tangy, and mildly sweet taste that enhances any dish.
Yes, steak is excellent with noodles! The richness and tenderness of steak complement the soft, chewy noodles. When paired with a flavorful sauce, like in spicy gochujang steak noodles, the combination becomes a satisfying, hearty meal.
Related
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Pairing
These are my favorite dishes to serve with these gochujang steak noodles:
Recipe
Spicy Gochujang Steak Noodles Recipe
Equipment
- large pan
- Tongs
- Cutting board
- Sharp knife
- mixing bowls
- Pot
Ingredients
For the steak
- 450 g ribeye steak approximately 2 steaks
- 1 teaspoon gochujang
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon butter
For the noodles
- 400 g noodles
- 1 head pak choi
- 1 onion
- 1 bell pepper red
- 3 spring onions
- 1 teaspoon honey
- ½ cup coconut milk
- 1 tablespoon gochujang
- Juice of 1 lime
- 1 tablespoon light soy sauce
- 1 teaspoon sesame seeds
Instructions
- Combine the gochujang, honey, and olive oil in a small bowl to make a paste. Brush this over both sides of the ribeye steaks. Let the steaks marinate while you prep the noodle ingredients. This step ensures the steak absorbs the gochujang’s heat and sweetness.1 teaspoon gochujang, 1 teaspoon honey, 1 tablespoon olive oil, 450 g ribeye steak
- Heat a pan on high until it’s very hot. Add the marinated steaks either one at a time or both at once and sear for about 1.5 minutes on the first side. Flip the steak, sear for another 30 seconds, then add the butter to the pan. Spoon the melted butter over the steak for a final 30 seconds to create a rich, caramelized crust. This technique gives you a medium-rare finish, but you can cook it longer based on your preference.1 tablespoon butter
- Remove the steak from the pan and let it rest while you work on the noodles. In a separate bowl, whisk together the gochujang, coconut milk, lime juice, soy sauce, and honey. This will coat the noodles in a creamy, spicy sauce that clings to every strand.1 teaspoon honey, ½ cup coconut milk, Juice of 1 lime, 1 tablespoon light soy sauce, 1 tablespoon gochujang
- Begin to cook the noodles according to package instructions. Add the pak choi to the pot for the last two minutes of cooking to soften it slightly without losing its crunch. In the same pan used for the steak, turn the heat down to medium-high and add the chopped onion and bell pepper. Cook for about five minutes, stirring occasionally, until softened and slightly caramelized.400 g noodles, 1 head pak choi, 1 onion, 1 bell pepper
- Drain the noodles and pak choi, then add them to the pan with the sautéed vegetables. Pour in the prepared gochujang sauce, along with the spring onions, and stir everything together quickly to coat the noodles and vegetables. Let the sauce thicken slightly, then turn off the heat.3 spring onions
- Slice the rested steak into thin strips and plate the noodles. Top each bowl with the sliced steak, and garnish with extra spring onions and sesame seeds for a fresh, crunchy finish.1 teaspoon sesame seeds
