Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender marinated beef slices simmered in a spicy-sweet sauce, served over chewy sweet potato noodles and a rich kimchi-based broth. This Korean recipe (gluten free), ready in about 55 minutes, pairs beef sirloin, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Cook: 30 min Serves 4 Korean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb beef sirloin, 1/3 cup soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, and 1 tbsp grated ginger. Marinate for 30 minutes.
  2. Step 2: Meanwhile, bring 4 cups water to a boil. Add 8 oz sweet potato noodles and cook for 8 minutes until al dente. Drain and set aside.
  3. Step 3: In a large pot, heat 1 tbsp sesame oil over medium heat. Add 1 cup chopped kimchi and 1 tbsp gochujang, sautéing for 3 minutes until fragrant. Stir in 2 cups water and 1/3 cup soy sauce, bringing to a simmer.
  4. Step 4: Add the marinated beef to the pot, stirring until the sauce thickens and coats the beef (5-7 minutes). Remove from heat.
  5. Step 5: Divide the cooked noodles between bowls, top with the beef mixture, and garnish with sliced green onions.

Frequently asked questions

How long does Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef sirloin from drying out.

Can I substitute ingredients in Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Bulgogi with Sweet Potato Noodles and Kimchi Broth gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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