by Jeanette 28 Comments
This Spicy Korean Beef Noodle Soup is made with rich beef bone broth and spiced up with Korean red pepper flakes ~ it will warm up your belly.
It was just 15 degrees one day last week (3 degrees with the windchill factor) and this Spicy Korean Beef Noodle Soup was calling my name. I had made a batch of Mineral Rich Beef Bone Broth so it was the perfect reason to try this wintery Korean soup.
I’ve got a few Korean cookbooks in my collection and pieced together a version of aspicy beef soup called Yuke-jaong. Traditionally, this soup is made with flank steak,bean sprouts and fiddlehead fern, so my version is a slight twist, using bok choy and sh*take mushrooms in place of bean sprouts and fiddlehead fern, and short rib meat (from the Mineral Rich Beef Bone Broth) instead of flank steak. I also used mung bean noodles instead of sweet potato starch noodles that are common 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 tried 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. So, if you want to use regular red chili pepper flakes instead, I would suggest grinding it finer and using a lot less.
Now, sit down, and just imagine a rich, steamy bowl of this Spicy Korean Beef Noodle Soup in front of you – just what the cold weather calls for.
5 from 3 votes
Add more or less red pepper flakes depending on how spicy you like it. I used 1 1/2 tablespoons and it was not too spicy.
CuisineAsian
Servings 3
Calories 314 kcal
Author Jeanette
Ingredients
- 1.7ouncemung bean noodlessometimes called cellophane or glass noodles
- 1cupcooked short rib meatshredded (from rich beef broth recipe)
- 2tablespoonstoasted sesame oil
- 1 1/2 - 2tablespoonsKorean red pepper flakes
- 1tablespoongarlicchopped
- 4cupsRich Beef Broth
- 1cupwater
- 2cupsbok choychopped
- 4fresh sh*take mushroomssliced
- 2scallionscut into 2" lengths
- extra Korean red pepper flakesfor serving
- fish sauce or soy saucefor serving
Instructions
Soak mung bean noodles in hot water for 20-30 minutes; drain.
Heat sesame oil, red pepper flakes and garlic in a small pan until fragrant and garlic is light brown; mix with shredded meat; set aside
Heat beef broth and water in a large saucepan. Add bok choy, mushrooms, and drained, soaked mung bean noodles; cook about 3-4 minutes until noodles are just soft and bok choy is cooked. Add marinated meat and scallions to soup and heat through. Divide among bowls; serve with extra Korean red pepper flakes for spicy food lovers. If beef broth is unsalted, serve with fish sauce or soy sauce on the side for drizzling.
Recipe Notes
Break one egg per person served into the soup and poach for 3-4 minutes, if desired. Adapted from Dok Suni by Jenny Kwak and The Korean Kitchen by Copeland Marks.
Nutrition Facts
Spicy Korean Beef Noodle Soup
Amount Per Serving
Calories 314Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 47mg16%
Sodium 677mg29%
Potassium 1118mg32%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 2165IU43%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
If you like spicy Asian soups, you might like:
Spicy Chinese Beef Noodle Soup
Spicy Kimchi Tofu Mushroom Egg Soup
and this Spicy Korean “Ramen” Noodle Soup:
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