Kimchi Beef Noodle Soup
- Yield 6
- Prep 30 minutes
- Total 30 minutes
Kimchi Beef Noodle Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 1/2 pounds beef chuck roast, cut into 2 inch cubes
- fine sea salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 small white onion, diced
- 8 ounces shiitake or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups water
- 2 cups (16 ounces) cabbage kimchi
- 1 tablespoon gochujang
- 1 tablespoon gochugaru
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 5 to 6 ounces uncooked ramen noodles
- thinly-sliced green onions, for topping
Method
Sear the meat. Blot the beef dry and season with a few generous pinches of salt and pepper. Warm 1 tablespoon of the oil in a large stockpot over medium-a hot burner. Tip in half of the beef (or however much will fit in a single layer) and cook undisturbed for 1-2 minutes or until the bottom side is seared and browned and releases easily from the pan. Flip the beef and repeat until seared on all sides. Move the cooked beef to a clean plate. Repeat with the remaining beef and 1 tablespoon oil, then
Sauté. Tip in the remaining oil and onion to the stockpot and stir to combine. Sauté for 3 minutes, stirring occasionally. Tip in the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned.
Let it bubble gently. Tip in the water, kimchi, gochujang, gochugaru, ginger, soy sauce, seared beef, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low-let it bubble gently), cover, and let it bubble gently for 30 to 40 minutes or until the beef is tender and shreds easily.
Finish. Move the beef to a cutting board and stir the sesame oil and ramen noodles into the hot broth. Take two forks to shred the beef into bite-sized pieces, then stir it back into the soup. Continue cooking, stirring occasionally, until the ramen noodles are cooked.
Plate Plate while it is hot, garnished with lots of green onions, and enjoy!
