One-Pot Beef Bulgogi Noodles

Ground beef, tender noodles, pear, garlic, ginger, soy sauce, and sesame simmer together in a glossy sweet-savory Korean-inspired sauce for an easy weeknight dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound lean ground beef
• 8 ounces dried wheat noodles
• 0.5 medium ripe pear
• 0.5 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger
• 4 cloves garlic
• 2 teaspoons toasted sesame oil
• 3 cups water
• 3 medium green onions
• 1 tablespoon toasted sesame seeds
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Peel and finely grate the pear. Mince the garlic, grate the ginger, and thinly slice the green onions, keeping the white and green parts separate. (about 5 min)
2. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains and it reaches 160°F, about 6 minutes. Drain excess fat if needed. (about 6 min) — Medium-high heat
3. Stir in the pear, soy sauce, brown sugar, garlic, ginger, sesame oil, red pepper flakes, and the white parts of the green onions. Cook until fragrant, about 1 minute. (about 1 min) — Medium-high heat
4. Add the water and bring to a boil. Stir in the noodles, reduce the heat to medium, and simmer uncovered, stirring often, until the noodles are tender and most of the liquid is absorbed, following the noodle package timing, about 7 to 9 minutes. (about 9 min) — Medium heat
5. Remove from the heat. Let stand for 2 minutes, then toss well. Garnish with the green onion tops and sesame seeds, and serve hot. (about 2 min)