Korean Beef Soup Noodles
A comforting bowl of beef noodle soup with a rich, savory broth, topped with green onions, seaweed, and a soft egg yolk. Simple enough for a weeknight, yet deeply satisfying.
- Total time
- 45 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 lb beef chuck
- 8 oz dried wheat noodles
- 4 stalks green onions
- 2 sheets dried seaweed (nori)
- 2 large egg yolks
- 3 tbsp soy sauce
- 3 cloves garlic
- 1 tsp salt
Instructions
- 1
Slice the 1 lb beef chuck thinly against the grain. In a large pot, add the beef and 6 cups water; bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises, about 5 minutes.
- 2
Add the 3 tbsp soy sauce, 3 minced garlic cloves, and 1 tsp salt to the pot. Cover and simmer gently until the beef is tender, about 30 minutes. The broth should be savory and slightly darkened.
- 3
While the broth simmers, cook the 8 oz noodles in a separate pot of boiling salted water according to package directions, usually 5-7 minutes, until al dente. Drain and rinse briefly with cold water to stop cooking.
- 4
Slice the 4 green onions into thin rounds, including the green parts. Cut the 2 nori sheets into thin strips with scissors.
- 5
Divide the cooked noodles between 2 large bowls. Ladle the hot broth and beef over the noodles, ensuring each bowl gets equal portions.
- 6
Top each bowl with the sliced green onions and nori strips. Gently place 1 egg yolk in the center of each bowl. Serve immediately, stirring the yolk into the hot broth before eating.
Tools you’ll need
- large pot
- medium pot
- knife
- cutting board
- colander
- ladle
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