Ingredients with Measurements:
- 1 pound beef brisket, sliced thinly
- 2 cups chopped kimchi
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 8 cups beef broth
- 1 cup dried chueo (Korean vermicelli noodles)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the sliced beef and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped kimchi, sliced onion, minced garlic, and gochugaru to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the beef broth and bring to a boil. Reduce the heat to low and let simmer for 30 minutes.
4. Add the dried chueo noodles to the pot and cook for another 10 minutes, or until the noodles are soft and tender.
5. Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
6. Ladle the chueo-tang into bowls and garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the beef
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 350 per serving
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or sirloin.
- Chueo noodles can be substituted with glass noodles or rice noodles.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add sliced mushrooms or tofu to the soup for extra flavor and texture.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a beaten egg to the soup and stir gently for a creamy texture.
Tips and tricks:
- Make sure to slice the beef thinly for faster cooking time.
- If you prefer a spicier soup, add more gochugaru or sliced jalapenos.
- Leftover soup can be stored in the fridge for up to 3 days.
Storage instructions:
- Leftover soup can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice or Korean side dishes like kimchi pancakes or japchae.
Suggested side dishes:
- Steamed rice
- Kimchi pancakes
- Japchae
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the noodles are too soft, reduce the cooking time or use less water.
Food safety advice:
- Make sure to cook the beef thoroughly before adding other ingredients.
- Store leftovers in the fridge and consume within 3 days.
Food history:
- Chueo-tang is a traditional Korean soup made with dried vermicelli noodles and beef broth.
Flavor profiles:
- This soup is savory, slightly spicy, and has a tangy flavor from the kimchi.
Serving suggestions:
- Serve hot with steamed rice and Korean side dishes.
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Region: Korean