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 a spicy 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 shitake 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.
Spicy Korean Beef Noodle Soup
- 1.7 ounce mung bean noodles sometimes called cellophane or glass noodles
- 1 cup cooked short rib meat shredded (from rich beef broth recipe)
- 2 tablespoons toasted sesame oil
- 1 1/2 - 2 tablespoons Korean red pepper flakes
- 1 tablespoon garlic chopped
- 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 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.
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.
If you like spicy Asian soups, you might like:
and this Spicy Korean “Ramen” Noodle Soup: