Spicy Korean Beef Noodle Soup

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.

Cuisine Asian

Servings 3

Calories 314 kcal

Author Jeanette

Ingredients

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

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 314 Calories 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.