Beef Bulgogi Noodle Recipe

Slice and prepare beef

If not pre-sliced, partially freeze the rib-eye for 20–30 minutes until firm, then slice across the grain into very thin strips (about 1/8"–1/4" thick). Pat dry with paper towels.

Make marinade

In a medium bowl combine soy sauce, brown sugar, sesame oil, rice wine (mirin), minced garlic, minced ginger, grated Asian pear or apple (if using), gochujang or gochugaru (if using), sliced white/light green parts of the scallions, toasted sesame seeds, and black pepper. Stir until sugar mostly dissolves.

Marinate beef

Add the sliced beef to the marinade, toss to coat thoroughly, pressing the marinade into the meat. Cover and refrigerate for at least 20 minutes — ideally 1–2 hours. For best flavor, marinate up to 4 hours but no more than overnight.

Cook noodles

Bring a large pot of water to a rolling boil and add 1 tsp kosher salt. Add the egg noodles and cook according to package instructions until al dente (usually 3–5 minutes for fresh, 6–8 for dried). Reserve 3/4 cup of pasta cooking water, then drain the noodles and drizzle with 1 tsp neutral oil to prevent sticking. Set aside.

Blanch bok choy

While the noodles cook, in the same boiling water (or a separate pot) blanch the halved bok choy for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking, then drain and set aside.

Cook bulgogi

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil and swirl. Working in a single layer, add the marinated beef (reserve extra marinade). Sear without moving for 30–45 seconds to develop color, then stir and continue to cook 1–2 minutes until beef is cooked through but still tender. Remove beef to a plate. If the pan is dry and there is reserved marinade, add 1–2 tbsp of the reserved marinade to the pan and reduce quickly for 30 seconds to concentrate flavor; then return the beef to the pan and toss with the reduction and sliced dark-green scallion pieces. Turn off heat and finish with 1/2 tsp sesame oil.

Combine noodles and beef

Return the pan to medium heat. Add the drained noodles and blanched bok choy to the pan with the beef. If needed, add 2–4 tbsp of the reserved pasta water or reserved marinade to loosen and create a glossy sauce. Toss gently with tongs or two forks until everything is evenly coated and heated through, about 1 minute.

Divide noodles and bulgogi between plates or bowls. Top each serving with chopped kimchi (about 3–4 tbsp per plate). Halve soft-boiled eggs and place on top if using. Sprinkle extra toasted sesame seeds and sliced scallions. Serve with lime or lemon wedges on the side for a bright squeeze if desired.

Serve immediately while hot. Provide extra kimchi at the table.