The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky British Beef Gochujang Noodles
A Korean-style classic, the Mindful Chef way. Starring tender British beef strips, coated in sticky gochujang sauce. Pan-fry with a medley of vibrant veg, then toss in wide brown rice noodles to complete the dish. Now grab your chopsticks and dig in!
Prep in 10
High protein
7 plants
Serving size
Ingredients
- 2 spring onion
- 160g baby corn
- 1 sweetheart cabbage
- 2 pepper
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g beef strips
- 1 tbsp cornflour
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 626
Protein: 39g
Carbs: 55g
Fat: 27g
Sticky British Beef Gochujang Noodles
A Korean-style classic, the Mindful Chef way. Starring tender British beef strips, coated in sticky gochujang sauce. Pan-fry with a medley of vibrant veg, then toss in wide brown rice noodles to complete the dish. Now grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Pull out a sieve, a measuring jug, a large saucepan & a large frying pan
Prep the veg & sizzle the beef
- Thinly slice the peppers and cabbage. Halve the baby sweetcorn. Thinly slice the spring onions
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef and cook for 4 mins
Make the sauce
- Meanwhile, dissolve the cornflour in the jug with 250ml cold water, then add the gochujang, chilli paste and tamari. Stir to combine
Noodle time
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Soften the veg
- Add the ginger & garlic paste, pepper and baby corn to the beef and cook for 4 mins, until the veg is softening and the beef is cooked through
- Add in the sauce and cabbage and cook for 1-2 mins, stirring often, until the sauce thickens. Season with salt and pepper
Last bits & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Add the noodles to the beef and veg and mix well
- Serve the beef gochujang noodles into bowls. Garnish with the spring onion and sesame seeds
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