Gochujang Butter Bulgogi Noodles

Ingredients

• 200 g Spaghetti or Korean Wheat Noodles (dry weight; cook al dente)
• 2 Tbsp Unsalted Butter (room temperature, cut into cubes)
• 3 cloves Garlic (minced)
• 1/2 medium Korean Pear (peeled and julienned; adds natural sweetness)
• 200 g Beef Sirloin (thinly sliced) (preferably marinated bulgogi style)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Mirin (Japanese sweet rice wine)
• 1 Tbsp Honey (light, preferably raw)
• 1 tsp Rice Vinegar (adds bright acidity)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 0.25 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 Tbsp Sesame Seeds (toasted)
• 2 Scallions (thinly sliced, green and white parts)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 1 tsp Gochujang (optional) (Korean chili paste for heat)

Instructions

1. Cook the Noodles

   Bring a large pot of salted water to a boil, add the noodles and cook according to package directions until al dente. Drain in a colander and set aside.

   Time: PT8M

   Temperature: boiling

2. Prepare the Sauce

   In a small mixing bowl whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, salt, and black pepper. Set aside.

   Time: PT2M

3. Slice and Season the Beef

   If not pre‑sliced, cut the beef into thin strips against the grain and lightly season with a pinch of salt and pepper.

   Time: PT2M

4. Sauté Garlic in Butter

   Heat the skillet over medium‑high heat, melt the butter, then add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium-high

5. Stir‑Fry the Beef

   Add the beef strips to the skillet and stir‑fry 3–4 minutes, until browned but still pink inside. Remove the beef to a plate and set aside.

   Time: PT4M

   Temperature: medium-high

6. Cook the Korean Pear

   Add the julienned Korean pear to the same skillet and stir‑fry for 1 minute, just until it softens slightly.

   Time: PT1M

   Temperature: medium-high

7. Combine Noodles and Sauce

   Return the cooked noodles to the skillet, pour the prepared sauce over them, and toss to coat evenly. If you like heat, stir in the optional gochujang now.

   Time: PT2M

   Temperature: medium-high

8. Finish the Dish

   Add the cooked beef back to the pan along with sliced scallions, toasted sesame seeds, and grated Parmesan. Toss everything together for another minute until heated through.

   Time: PT1M

   Temperature: medium-high

9. Plate and Serve

   Transfer the noodles to serving bowls, garnish with extra sesame seeds and scallions if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spaghetti or Korean Wheat Noodles: Udon noodles, Soba noodles
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Garlic: Garlic paste
• Instead of Korean Pear: Bosc pear, Apple
• Instead of Beef Sirloin (thinly sliced): Ribeye, Flank steak
• Instead of Soy Sauce: Tamari
• Instead of Mirin: Honey diluted with water, Sake
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sesame Oil: Peanut oil
• Instead of Scallions: Chives
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Gochujang (optional): Sriracha, Korean red pepper flakes

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Wok
• Wooden Spoon or Spatula
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Small Mixing Bowl
• Microplane or Grater

Critical Steps — Do Not Skip

• Cooking noodles al dente prevents mushy texture.
• Do not overcook the beef; it should stay tender.
• Balancing the sauce (sweet, salty, acidic) is key to authentic flavor.
• Add Parmesan at the very end to avoid clumping.

Chef Tips from the Video

• Toast sesame seeds in a dry pan for 1‑2 minutes to bring out nutty flavor.
• Use a high‑smoke‑point oil (like grapeseed) if you prefer a crispier garlic base.
• Rinse the pear slices briefly in cold water with a pinch of lemon juice to keep them bright.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water.

Freezer: Not recommended because noodles become gummy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in a small jar; it keeps for 3 days in the fridge.
• Slice the pear and keep it in a bowl of cold water to prevent browning if made earlier.

Frequently Asked Questions