Spicy Beef Noodle Soup
Hearty & Spicy Beef Noodle Soup Recipe (A Perfect Dish for Cold Weather with Beef Brisket and Udon Noodles)
The weather has turned chilly again after a brief warm spell, feeling very much like winter. On days like these, a warm and spicy broth is just what you crave, isn’t it? So, I decided to make this hearty beef noodle soup using udon noodles. It’s a comforting bowl that warms you from the inside out, perfect for chasing away the cold.
Main Ingredients
- Beef Brisket (Shataegogi): 2 geun (approx. 600g)
- Udon Noodles: 1 package
- Green Onion: 50g
- Dried Napa Cabbage Hearts (Ugeoji): 140g
- Bean Sprouts: 1 handful
- Gochugaru (Korean Chili Flakes): 2 Tbsp
- Soy Sauce: 1 Tbsp
- Fine Salt: 1/2 Tbsp
- Beef Broth (from boiling beef): 3 Cups
For Boiling the Beef
- Green Onion: 1 stalk
- Radish: 1/2 piece (approx. 150g)
- Onion: 1/2 piece
- Dried Pollack (Hwangtae): 1 handful
- Kelp (Dashima): 10g
- Green Onion: 1 stalk
- Radish: 1/2 piece (approx. 150g)
- Onion: 1/2 piece
- Dried Pollack (Hwangtae): 1 handful
- Kelp (Dashima): 10g
Cooking Instructions
Step 1
First, prepare the aromatics and ingredients to add when boiling the beef brisket. These ingredients will help remove any gamey smell from the beef and make the broth richer and more flavorful.
Step 2
Soak the beef brisket in cold water for at least 2 hours to remove as much blood as possible. After soaking, blanch the beef in boiling water to remove impurities, then rinse it thoroughly under cold running water. This step ensures a cleaner broth. Even after rinsing, some scum might appear during boiling, so keep that in mind.
Step 3
Place the rinsed beef brisket in a pot and add enough cold water to cover it. Add the prepared radish (1/2 piece), green onion (1 stalk), onion (1/2 piece), dried pollack (1 handful), and kelp (10g). Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 40 minutes. Remove the kelp after about 10 minutes to prevent bitterness.
Step 4
After 40 minutes, you’ll have this clear and rich beef broth. It smells wonderfully savory, not like boiled meat!
Step 5
Remove the boiled beef brisket from the pot and let it cool slightly. Once cooled enough to handle, slice it into bite-sized pieces (about 1cm thick). Preparing a generous portion like this is very convenient for quick meals, such as adding to dumpling soup or other stews. You can portion and freeze the leftover beef and broth for future use.
Step 6
Now, all the ingredients are prepped and ready to make the spicy beef noodle soup. Just looking at them makes your mouth water!
Step 7
Boil the udon noodles according to the package instructions. Once cooked, rinse them under cold water and drain well. The chewy noodles will perfectly complement the rich broth. If you don’t have udon noodles, you can also use somen or kalguksu noodles for a delicious result.
Step 8
Slice the green onions into 5cm lengths. For the dried napa cabbage hearts (ugeoji), I’m using ones that were stored frozen without being completely squeezed dry after kimchi making. Bean sprouts are added for a refreshing taste. Feel free to use whatever vegetables you have on hand!
Step 9
In a bowl, combine the sliced green onions and ugeoji. Add the seasoning ingredients (Gochugaru: 2 Tbsp, Soy Sauce: 1 Tbsp, Fine Salt: 1/2 Tbsp) and gently mix them together by hand (jo-mol jo-mol). Marinating the vegetables beforehand allows their flavors to infuse more deeply into the soup, making it much tastier. If you prefer a spicier kick, you can add a bit more Cheongyang gochugaru (a spicier variety).
Step 10
Now, it’s time to officially start cooking the spicy broth. Pour 3 cups of the beef broth into a pot and bring it to a boil over high heat.
Step 11
Once the broth begins to boil vigorously, carefully add the marinated green onions and ugeoji. The flavors from these vegetables will enrich the broth even further.
Step 12
Finally, add the bean sprouts and let them simmer briefly. As the bean sprouts cook, they release a refreshing flavor that enhances the umami of the soup. Avoid overcooking, as they can become mushy. Just a short simmer is perfect.
Step 13
Arrange the boiled udon noodles attractively in a serving bowl. Generously top with the sliced beef brisket. Adding the cooked vegetables from the broth on top creates a mouth-watering presentation.
Step 14
Finally, ladle the piping hot, spicy broth over the noodles and beef. Your delicious ‘Spicy Beef Noodle Soup,’ guaranteed to chase away the cold, is now complete! It’s a hearty and satisfying meal perfect for the whole family to enjoy.
