Asian Cuisine

Kimchi Beef Noodles Soup Recipe – Asian Special

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Kimchi Beef Noodles Soup Recipe – Asian Special

Kimchi Beef Noodle Soup is a bold and comforting dish that combines the richness of tender beef, the tangy, spicy kick of kimchi, and the warmth of a flavorful broth. This hearty soup is perfect for a chilly day or when you’re craving something satisfying with a bit of heat. The savory beef and umami-packed broth blend beautifully with the fermented, tangy notes of kimchi, while noodles add a satisfying texture. Whether you’re using short ribs for a more traditional, meaty flavor or a quicker beef cut, this dish is both easy to make and full of vibrant flavors. Ideal for those who love a little spice and crave the unique fusion of Korean-inspired ingredients!

  • Prep Time30 min
  • Cook Time1 hr
  • Total Time1 hr 30 min

For the Soup Base:

  • 1 lb (450g) beef short ribs or beef shank (bone-in for added richness) or beef brisket (sliced thin)
  • 6 cups beef stock (or water)
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, sliced
  • 1 medium onion, quartered
  • 2-3 dried shiitake mushrooms (optional, for depth of flavor)
  • 1 tablespoon sugar (optional, balances out the acidity)

Kimchi & Noodles:

  • 1 cup kimchi, chopped (preferably fermented for at least a few days)
  • 1 package of ramen noodles (or any other noodle of choice like udon or soba)
  • 1-2 tablespoons kimchi juice (from the jar)
  • 1 teaspoon gochugaru (Korean chili flakes, optional for extra heat)

Garnishes:

  • 2 green onions, sliced
  • 1 boiled egg (soft-boiled or hard-boiled)
  • Fresh cilantro (optional)
  • Sesame seeds (optional)

How to make Kimchi Beef Noodles Soup:

1

Make the Broth:In a pot, simmer 1 lb beef (short ribs, brisket, or shank) with 6 cups beef stock for 1.5-2 hours, until tender.

2

Add 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp rice vinegar, 3 minced garlic cloves, 1-inch ginger, 1 onion, and (optional) 2-3 dried shiitake mushrooms. Simmer for another 30 minutes.

3

Cook Noodles:Cook noodles (ramen, udon, or your choice) according to package directions. Drain and set aside.

4

Add Kimchi:Stir in 1 cup chopped kimchi and 1-2 tbsp kimchi juice into the broth. Let simmer for 10-15 minutes.

5

Assemble Soup:Place noodles in bowls. Ladle hot broth, beef, and kimchi over noodles.

6

Garnish and Serve:Top with sliced green onions, boiled egg, sesame seeds, or cilantro if desired. Enjoy!

Recipe Notes:

Beef Cuts:Use short ribs for rich flavor, or brisket for leaner meat. Both work well in the broth.

Kimchi:Use well-fermented kimchi for the best flavor. Adjust the amount based on how sour or spicy your kimchi is.

Noodles:Ramen or udon noodles are ideal. Cook them separately and add them to the soup just before serving.

Spice Level:Adjust heat with gochujang (chili paste) and gochugaru (chili flakes). Start with less if you’re sensitive to spice.

Storing Leftovers:Store broth and noodles separately to prevent soggy noodles. Refrigerate for up to 3 days.

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