by Jeanette28 Comments
This Spicy Korean Beef Noodle Soup is made with abundant beef bone broth and spiced up with Korean red pepper flakes ~ it will heat up your belly.
It was simply 15 degrees one day recently (3 degrees with the windchill aspect) and this Hot Korean Beef Noodle Soup was calling my name. I had actually made a batch of Mineral Rich Beef Bone Broth so it was the best factor to attempt this wintery Korean soup.
I have actually got a couple of Korean cookbooks in my collection and pieced together a version of a spicy beef soup called Yuke-jaong. Typically, this soup is made with flank steak, bean sprouts and fiddlehead fern, so my variation is a minor twist, utilizing bok choy and shitake mushrooms in location of bean sprouts and fiddlehead fern, and short rib meat (from the Mineral Rich Beef Bone Broth) rather of flank steak. I likewise used mung bean noodles rather of sweet potato starch noodles that prevail in Korean cooking.
Control the spiciness by varying the amount of Korean red pepper flakes. When I made this batch, it wasn’t that spicy, so the second time I attempted it, I sprinkled in some more Korean red pepper flakes. Korean red pepper flakes are not the same as red chili pepper flakes– Korean red pepper flakes are milder. If you desire to utilize regular red chili pepper flakes instead, I would recommend grinding it finer and utilizing a lot less.
Now, take a seat, and simply think of a rich, steamy bowl of this Spicy Korean Beef Noodle Soup in front of you– simply what the cold weather calls for.
Add more or less red pepper flakes depending upon how hot you like it. I utilized 1 1/2 tablespoons and it was not too hot.
- 1.7 ounce mung bean noodles sometimes called cellophane or glass noodles
- 1 cup cooked short rib meat shredded (from abundant beef broth recipe)
- 2 tablespoons toasted sesame oil
- 1 1/2 – 2 tablespoons Korean red pepper flakes
- 1 tablespoon garlic sliced
- 4 cups Rich Beef Broth
- 1 cup water
- 2 cups bok choy chopped
- 4 fresh shitake mushrooms sliced
- 2 scallions cut into 2″ lengths
- extra Korean red pepper flakes for serving
- fish sauce or soy sauce for serving
Soak mung bean noodles in hot water for 20-30 minutes; drain.
Heat sesame oil, red pepper flakes and garlic in a small pan up until fragrant and garlic is light brown; combine with shredded meat; set aside
Heat beef broth and water in a big pan. Add bok choy, mushrooms, and drained pipes, drenched mung bean noodles; cook about 3-4 minutes till noodles are simply soft and bok choy is prepared. Add marinated meat and scallions to soup and heat through. Divide amongst bowls; serve with extra Korean red pepper flakes for hot food fans. If beef broth is saltless, serve with fish sauce or soy sauce on the side for drizzling.
Break one egg per individual served into the soup and poach for 3-4 minutes, if preferred. Adjusted from Dok Suni by Jenny Kwak and The Korean Kitchen by Copeland Marks.
Spicy Korean Beef Noodle Soup
Amount Per Serving
Calories314 Calories from Fat 162
% Daily Value *
Saturated Fat 5g31%
Carbohydrates18 g 6%
Fiber 1g 4%
Sugar 1g 1%
Vitamin A2165 IU43%
Vitamin C23 mg28%
Calcium70 mg 7%
Percent Daily Worths are based on a 2000 calorie diet.
If you like hot Asian soups, you might like:
Spicy Chinese Beef Noodle Soup
Spicy Kimchi Tofu Mushroom Egg Soup
and this Spicy Korean “Ramen” Noodle Soup: