Spicy Korean Beef Noodles with Your Pressure Cooker
Bold, spicy, and packed with umami, this Spicy Korean Beef Noodles dish uses your pressure cooker for ultra-tender steak and sauce-infused ramen in just 30 minutes.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 1 pound flank steak thinly sliced against the grain
- 2 tablespoons oil vegetable or canola
- 4 tablespoons gochujang Korean chili paste
- 2 tablespoons green onions thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 4 teaspoons sugar
- 2 packages beef ramen noodles including seasoning + 1½ cups water
- 0.5 white onion thinly sliced
- 0.5 cup mushrooms sliced
Instructions
Instructions
- Slice the flank steak thinly against the grain and set aside.
- In a bowl, whisk together gochujang, soy sauce, rice vinegar, garlic, ginger, sesame oil, sugar, and green onions to make sauce.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the beef and sear for 1–2 minutes without stirring.
- Stir and continue cooking beef for another 2–3 minutes until browned. Remove from skillet and set aside.
- Add the second tablespoon of oil to the skillet, pour in prepared sauce, and bring to a gentle simmer until it thickens slightly.
- Add ramen noodles with seasoning, white onion, mushrooms, and water to the skillet. Cook for 5–7 minutes until noodles are tender.
- Return cooked beef to skillet, toss with noodles and sauce. Garnish with green onions and serve hot.
Notes
Leftovers stay fresh up to 3 days in the fridge. Reheat gently in skillet or microwave to avoid soggy noodles.