Korean Beef Noodle Soup Recipes

KOREAN BEEF NOODLE SOUP

Steps:

• Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
• Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
• Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
• Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
• In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.

KOREAN BEEF NOODLES

Steps:

• Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.