Spicy Korean Beef Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 6 cups beef broth
- 4 garlic cloves, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 onion, sliced
- 4 oz shiitake mushrooms, sliced
- 4 oz baby bok choy, chopped
- 8 oz Korean sweet potato noodles (dangmyeon)
- 2 green onions, sliced
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Strainer
- Tongs

Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove beef from pot and set aside.
2. In the same pot, add garlic and onion. Cook until onion is translucent, about 2-3 minutes.
3. Add beef broth, gochujang, soy sauce, sesame oil, and sugar to the pot. Stir to combine and bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.
5. In the meantime, soak Korean sweet potato noodles in cold water for 10 minutes. Drain and set aside.
6. Add shiitake mushrooms and baby bok choy to the pot. Simmer for another 5 minutes.
7. Add drained noodles and cooked beef to the pot. Simmer for 5 more minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced green onions.


- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning beef
- Low heat for simmering soup
Serving size:
- 4 servings

Nutritional information:
- Calories: 420
- Fat: 16g
- Carbohydrates: 37g
- Protein: 32g

Substitutions for ingredients:
- Beef sirloin can be substituted with beef flank or ribeye.
- Shiitake mushrooms can be substituted with button mushrooms.
- Baby bok choy can be substituted with spinach or kale.
- Korean sweet potato noodles can be substituted with rice noodles or udon noodles.

Variations:
- Add sliced carrots or bell peppers for extra vegetables.
- Use chicken broth instead of beef broth for a lighter soup.
- Add a boiled egg or sliced tofu for extra protein.

Tips and tricks:
- Make sure to soak the Korean sweet potato noodles in cold water before adding them to the soup to prevent them from clumping together.
- Adjust the amount of gochujang according to your spice preference.
- For a richer broth, add a tablespoon of miso paste.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve soup in individual bowls and garnish with sliced green onions and a sprinkle of sesame seeds.

Garnishes:
- Sliced green onions
- Sesame seeds

Pairings:
- Korean side dishes such as kimchi or pickled vegetables
- Steamed rice

Suggested side dishes:
- Steamed rice
- Korean vegetable pancakes (jeon)
- Korean fried chicken

Troubleshooting advice:
- If the soup is too spicy, add a tablespoon of honey or sugar to balance out the heat.
- If the noodles are too chewy, simmer them for a few more minutes until they are tender.

Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Korean beef noodle soup, also known as yukgaejang, is a spicy soup made with shredded beef, vegetables, and Korean chili paste. It is a popular dish in Korean cuisine and is often served as a hearty meal during cold weather.

Flavor profiles:
- Spicy, savory, umami

Serving suggestions:
- Serve soup hot with steamed rice and Korean side dishes.

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Region: Korean

Taste: Spicy, Savory, Umami, Tangy, Garlicky