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 developed and reviewed.

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-inspired beef recipe, ready in about 25 minutes, pairs ground beef, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.