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Overhead photo of Korean noodles in a white bowl with glossy Korean glass noodles, ground beef, spinach, carrots, onions, sesame seeds, and black chopsticks.
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5 from 1 vote

Korean Glass Noodles

Simple, flavorful, and on the table in 25 minutes. These Korean glass noodles are made with seasoned ground beef, fresh vegetables, and a savory homemade sauce that the whole family will love.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 629kcal
Author: Shauna

Ingredients

  • 1 lb lean ground beef
  • 150 grams extra wide glass noodles
  • 8 oz fresh spinach cut into bite-sized pieces
  • 5 oz matchstick carrots
  • 1 white onion thinly sliced
  • 2 tbsp minced garlic
  • 6 tbsp sesame oil
  • 6 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp olive oil
  • Sesame seeds for garnish

Instructions

  • In a large skillet, brown the ground beef over medium-high heat until no longer pink. Once cooked drain off any extra grease.
  • While the meat is cooking, prepare the sauce. In a small bowl, mix together the sesame oil, soy sauce, brown sugar, olive oil, and minced garlic. Whisk together, set aside.
  • Add the sauce to the skillet with the browned meat. Stir to mix then transfer the meat and sauce to a medium bowl and set aside.
    Alt text: Ground beef cooked in a white skillet with savory sauce, next to a wooden cutting board with sliced onions and fresh spinach
  • In the same skillet, add the carrots and onion. You may need to add ½ tablespoon of olive oil to the skillet. Over medium heat, cook the carrots and onions until tender, about 6 to 7 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil to the water, which will keep the noodles from sticking together. Once the water is boiling, add the noodles and cook for 10 minutes. Drain the water and set the noodles aside.
  • Once the carrots and onions are tender, add the cut spinach and turn off the skillet. Mix the vegetables together.
  • Add the ground beef and sauce, and noodles back to the skillet and gently stir to mix.
    Cooked Korean glass noodles and seasoned ground beef added to a white skillet with fresh spinach, onion, and carrots
  • Garnish with sesame seeds. Serve while hot.
    White bowl of Korean noodles with ground beef, spinach, carrots, onions, sesame seeds, and black chopsticks on a marble surface.

Notes

  • Add a tablespoon of olive oil to the boiling water to keep the glass noodles from sticking together.
  • Coconut aminos can be substituted for soy sauce to make this recipe completely gluten-free.
  • Store leftovers in an airtight container in the fridge for up to three days.
  • Reheat in the microwave for a minute or two, or warm in a skillet over medium-low heat with a small splash of soy sauce to loosen up the sauce.

Nutrition

Calories: 629kcal | Carbohydrates: 52g | Protein: 30g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1660mg | Potassium: 951mg | Fiber: 3g | Sugar: 12g | Vitamin A: 11238IU | Vitamin C: 21mg | Calcium: 114mg | Iron: 6mg