Maangchi Beef Noodle Soup with Buchu
Official cooking video linked by the recipe author for this dish
Official cooking video · Maangchi · YOUTUBEKorean Beef and Spicy Chive Noodle Soup (Sogogi-Buchu-Guksu, 2 Servings)
Thin Korean wheat noodles in hot anchovy-kelp stock, topped with cooked beef and spicy Asian chives. Preparing the stock ahead makes this easier.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Place 6 cups unsalted stock and 1 tsp salt in a pot. If using salted prepared stock, reduce the salt and taste at the end.
- 02
Wash and drain 115 g Asian chives; cut into 2–3 cm pieces. Toss with 3 tbsp chili flakes, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar and 2 tbsp sesame oil.
- 03
Coat 225 g beef with 2 minced garlic cloves, 2 tsp soy sauce, 1/4 tsp pepper, 2 tsp sesame oil and 1 tbsp potato starch.
- 04
Heat 2 tbsp vegetable oil over medium-high heat. Spread out the beef, turn and cook evenly until no raw pink remains; transfer to a clean plate.
- 05
Bring about 2.8 L water to a boil. Add 225 g somyeon and stir; cook according to the package, about 3 minutes, until tender throughout. Rinse well in cold water and drain.
- 06
Boil the stock and pour it over noodles divided into two bowls. Top with thoroughly cooked beef, seasoned chives and crushed sesame. Serve immediately.
Helpful source links
Before you cook
Contains wheat, soy, fish and sesame. Separate utensils for raw beef and cooked foods, and cook beef thoroughly. Refrigerate leftovers within 2 hours and reheat fully.
Allergens: 밀(소면, 간장), 대두(간장), 생선(멸치 육수, 액젓), 참깨(깨, 참기름)
Image & source credits
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