Kimchi Beef Noodles Soup Recipe – Asian Special
Craving something bold and comforting? Kimchi Beef Noodles Soup delivers a rich fusion of flavors—with tender beef cuts, tangy kimchi, and noodles swimming in a savory broth infused with garlic, ginger, and soy. Whether you go for short ribs for extra depth or a leaner cut for speed, this Asian special is perfect for chilly evenings or whenever you need a satisfying, spicy meal that hits all the notes of umami and warmth.
- 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:
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.
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.
Cook Noodles:Cook noodles (ramen, udon, or your choice) according to package directions. Drain and set aside.
Add Kimchi:Stir in 1 cup chopped kimchi and 1-2 tbsp kimchi juice into the broth. Let simmer for 10-15 minutes.
Assemble Soup:Place noodles in bowls. Ladle hot broth, beef, and kimchi over noodles.
Garnish and Serve:Top with sliced green onions, boiled egg, sesame seeds, or cilantro if desired. Enjoy!
Recipe Notes:
Beef Choice: Short ribs offer richer flavor and a silky mouthfeel, while brisket or shank are leaner alternatives if you want quicker cook time.
Kimchi Quality: Use well-fermented kimchi for fuller tang; adjust the amount based on how sour or spicy yours is.
Noodle Timing: Cook noodles separately and add just before serving to avoid soggy texture.
Spice Adjustment: For less heat, reduce gochujang or skip gochugaru; add chili paste or flakes if you like it fiery.
Leftover Handling: Store broth and noodles separately to keep things fresh. Soup keeps ~3 days in fridge. Reheat gently to maintain noodle texture.
