Korean Spicy Rice Noodle and Beef Salad Recipe
This salad combines thin rice noodles, juicy slices of beef, and crunchy vegetables in a spicy chili paste dressing. In Korea, similar dishes are often eaten in summer because they’re light yet filling thanks to the meat and noodles. It’s something between a salad and a cold noodle dish – perfect as a packed lunch for work.
This dish combines the freshness of a salad with the heartiness of a noodle bowl. The spicy-sweet Korean-style dressing with gochujang gives it a distinctive flavor, while thinly sliced beef makes it satisfying enough to be a full meal.
Chef's tips
Slice the beef as thinly as possible so it cooks quickly and stays tender. Don’t skip rinsing the rice noodles in cold water – this keeps them pleasantly springy and prevents clumping. Toast the sesame seeds briefly in a dry pan to bring out their nutty aroma.
How to serve
Serve the salad slightly chilled, in deep bowls, topped with extra sesame seeds and chives. You can also add a few ice cubes to the bowl on very hot days, Korean-style, to keep the noodles extra refreshing.
Ingredients
- thin rice noodles - 150 g
- beef - 250 g
- cucumber - 1 piece
- carrot - 1 piece
- lettuce - 4 leaves
- gochujang paste - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 2 tablespoons
- sugar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- garlic - 2 cloves
- oil - 1 tablespoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
Preparation
- Pour boiling water over the rice noodles in a large bowl and set aside for 5–7 minutes, until they soften. Drain in a colander and rinse with cold water so they don’t stick together.
- Cut the beef into very thin slices, preferably across the grain. If the meat is very soft, you can place it in the freezer for 20 minutes – it will be easier to slice.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon, and cut into thin matchsticks. Peel the carrot and also cut into thin matchsticks. Tear the lettuce leaves into smaller pieces.
- Peel the garlic and chop finely. In a bowl, mix the gochujang paste, soy sauce, rice vinegar, sugar, sesame oil, and garlic until you get a smooth dressing.
- Heat the oil in a pan over high heat. Add the beef slices and fry for 3–4 minutes, stirring often, until the meat changes color and is lightly browned. Remove from the heat and set aside to cool slightly.
- Put the rice noodles into a large bowl, add the cucumber, carrot, lettuce, and fried beef.
- Pour the prepared dressing into the bowl with the noodles and meat. Gently but thoroughly toss with your hands or tongs so the dressing coats all the ingredients.
- Sprinkle the salad with toasted sesame seeds and chopped chives. Serve immediately or after 20–30 minutes in the fridge, once the flavors have melded.
Storage
No storage information available for this dish.
I like to pack this salad for work because it tastes great even after a few hours in the fridge and doesn’t need reheating. Adjust the level of spiciness to your taste – a little more gochujang for heat lovers, or a touch of honey for those who prefer it milder.
