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Beef bulgogi noodle stir-fry

Beef bulgogi noodle stir-fry

Total Time
30 min
15 min
15 min
Literally speaking, bulgogi means ‘fire meat’. It’s one of the most well-known Korean traditional dishes, and has been around for thousands of years. On the table in just 30 minutes, it’s a great dish to introduce to your weekly dinner rotation.


Soy sauce

2 tbs

Mirin seasoning

2 tbs


2 clove(s), crushed

Dried chilli flakes

2 tsp

Brown sugar

1 tsp

Sesame oil

1 tsp

Beef rump steak, raw

450 g, (buy 500g), fat trimmed, cut into thin strips

Fresh hokkien noodles

220 g, (wok ready)

Sesame seeds

2 tsp

Brown onion

1 medium, cut into thin wedges

Baby spinach

8 cup(s), (160g)

Oil spray

1 x 3 second spray(s)


  1. Combine soy sauce, mirin, garlic, chilli flakes, sugar and sesame oil in a large bowl. Add beef and stir to coat.
  2. Prepare noodles following packet instructions. Set aside.
  3. Heat a large non-stick wok over medium-high heat. Dry fry sesame seeds, stirring, for 3-4 minutes, until light golden. Transfer to a plate and set aside.
  4. Lightly spray the same wok with oil and heat over high heat. Stir-fry onion for 2 minutes or until light golden. Remove and set aside. Add marinated beef in batches and stir-fry for 2 minutes or until browned and tender.
  5. Return all the beef and onion to wok. Add noodles and spinach, toss over high heat until noodles are hot and spinach has wilted. Serve sprinkled with sesame seeds.


TIP: You can use any variety of wok ready noodles in this recipe. Check out the range available from major supermarkets and Asian grocery stores.