Beef Noodle Soup with Spicy Asian Chives (2 Servings)
Original creator's recipe video; only the original official embed, no media download.
Official cooking video · Maangchi · YOUTUBEBeef Noodle Soup with Spicy Asian Chives (2 Servings)
Thin wheat noodles in clear anchovy-kelp broth topped with cooked soy-seasoned beef and spicy Asian chives, unlike plain banquet noodles.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash chives, cut into 2–3 cm lengths and toss with chili flakes, 2 tbsp soy sauce, fish sauce, sugar and 2 tbsp sesame oil.
- 02
Coat sliced beef in garlic, 2 tsp soy sauce, pepper, 2 tsp sesame oil and potato starch.
- 03
Stir-fry beef in oil in a hot skillet in a single layer until thoroughly cooked; transfer to a clean plate.
- 04
Cook somyeon in ample boiling water about 3 minutes or according to the package; rinse under cold water and drain.
- 05
Bring broth to a boil and season with salt. Divide noodles between two bowls; ladle broth over and top with beef, spicy chives and sesame.
- 06
Add seasoned chives gradually to control heat and saltiness. Serve immediately and refrigerate remaining beef and broth promptly.
Helpful source links
Before you cook
Separate utensils for raw beef and ready-to-eat chives. Thoroughly cook beef and check wheat, soy, fish and sesame allergen labels.
Allergens: wheat/밀/小麦, soy/대두/大豆, fish/생선/魚, sesame/참깨/ごま
Image & source credits
These illustrations stand in for food photos.
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