One-Pot Spicy Korean Beef and Gochujang Noodles

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender ground beef cooked with a spicy-sweet gochujang sauce tossed with chewy noodles and crisp vegetables for a fast, flavorful one-pot meal. This Korean beef recipe, ready in about 25 minutes, pairs ground beef, gochujang (Korean chili paste), and soy sauce for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Korean cuisine 480 cal/serving

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Ingredients

1 lb ground beef
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp brown sugar
3 minced garlic cloves
1 tbsp minced ginger
3 sliced green onions
1 medium julienned carrot
2 cups fresh spinach leaves
3 cups unsalted beef broth
4 oz dried ramen noodles
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large deep skillet over medium-high heat. Add 1 lb ground beef and cook for 5-6 minutes, breaking up the meat until browned and cooked through.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp minced ginger, sautéing for 1 minute until fragrant.
Step 3: Add 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp brown sugar to the beef mixture, stirring to coat evenly.
Step 4: Pour in 3 cups unsalted beef broth and bring to a simmer. Add 4 oz dried ramen noodles and cook uncovered for 3-4 minutes, stirring occasionally to prevent sticking.
Step 5: Toss in 1 julienned medium carrot and 2 cups fresh spinach leaves. Cook for an additional 2 minutes until noodles are tender and spinach is wilted.
Step 6: Remove from heat and drizzle with 1 tbsp sesame oil. Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.