Spicy Beef Milmyeon Bowl
Chilled chewy noodles topped with seared beef, crispy vegetables, and a fiery gochujang broth. One-bowl Korean comfort that feels fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb beef ribeye or sirloin steak
- 8 oz fresh chewy noodles (milmyeon or ramen)
- 3 tbsp gochujang (Korean chili paste)
- 2 cups beef broth or water
- 1 whole English cucumber
- 8 leaves Korean perilla leaves or fresh mint
- 1 tbsp sesame seeds
- 1 tbsp rice vinegar
Instructions
- 1
Boil noodles in salted water until tender, 4–5 minutes. Drain and rinse under cold water until chilled. Chill in the fridge while you prep everything else.
- 2
Pat beef dry and season generously with salt and pepper. Heat oil in a skillet over medium-high until it shimmers.
- 3
Sear beef 2 minutes per side without moving—center should stay rare. Slice thin against the grain and set aside.
- 4
Whisk gochujang, beef broth, and rice vinegar in a bowl. Taste and adjust—add a pinch of salt if needed. Let it cool, then chill.
- 5
Slice cucumber lengthwise into thin ribbons. Tear perilla leaves by hand if using them.
- 6
Divide chilled noodles between two bowls. Top with beef slices, cucumber, and perilla. Pour chilled broth over and around. Sprinkle sesame seeds.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- sharp chef's knife
- cutting board
- whisk
- mixing bowl
- two serving bowls
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