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Heat olive oil in a large skillet over medium high heat. Push beef to the side to make enough space for the noodles. Add water, place noodles in water. You can have Korean Beef Noodles using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Korean Beef Noodles

Prepare 5 of large garlic cloves.
It's 40 g of fresh root ginger.
It's 1 of red chilli (large, 4 or 5 inches).
Prepare of Oil for cooking.
It's 1 of beef stock cube (red oxo).
It's 2 tbsp of heaped of tomato puree.
You need 0.5 tsp of marmite.
It's 1.5 tbsp of rice vinegar.
Prepare 4 tbsp of dark soy sauce.
You need 1 tsp of heaped demerara sugar.
Prepare 250 g of dried soba noodles or medium egg noodles.
You need 400 g of sirloin steak.
It's 600 g of mixed stir fry vegetables.

Korean Beef Bulgogi Rice and Noodle Bowl (Cupbop Copycat) Rice noodles, rice, and cabbage, topped with delicious Korean bulgogi, drizzled with sriracha mayo and Korean barbecue sauce….it's seriously so good! So there's this amazing food truck in Utah called Cupbop. It's so popular it has expanded to multiple states. This Korean beef bowl is seasoned with green onions, ginger, soy sauce, and sesame and served over brown rice for a quick and easy dinner.

Korean Beef Noodles step by step

First, start the sauce; throw the fresh ginger, garlic and de-seeded chilli in to a mini chopper, blender or use a pestle and mortar to make a paste..
Fry the paste for a minute or two before adding the stock cube, tomato puree and marmite. Add 300ml of cold water, bring to the boil and then simmer for 10 minutes..
While the sauce is reducing, cut the steak in to thin strips and fry until nicely browned. Put on a plate to one side to rest..
Cook the noodles according to the pack instructions. The noodles I use take 4-5 minutes in boiling water taken off the heat..
Next cook the veg. Stir fry for a few minutes until suitably floppy but firm. I like to use 150g of beansprouts, 150g of sugar snap peas and a 300g bag of mixed stir fry veg with edemame beans and butternut squash..
Finish the sauce once the ten minutes are up by adding the vinegar, soy and sugar. Stir in until the sugar is dissolved..
Finally, mix the noodles, beef and sauce in to the veg and heat through for a couple of minutes more so that it's all combined nicely. Serve in a big bowl with chopsticks..

The Korean beef was not as sweet as many are which is good for those with diabetes. We halfed on the hot peppers which made it out level of spicey. We added ginger and butter to the rice. Because we loooovvvvvve veggies we add sauteed thin sliced carrots and pickled onions celery and chopped spring mix (lettuce). Inspired By: Spicy Korean Beef Noodles.