There’s something about a steaming bowl of soup that just hugs the soul—especially when it’s packed with spicy, tangy kimchi and tender beef. Imagine coming home on a rainy day, your feet soaked, and the only thing you can think of is that comforting warmth of a noodle soup that’s as fiery as it is soothing. It’s like wrapping yourself in a spicy, savory blanket, and frankly, who doesn’t need that kind of therapy sometimes?
Steps
- Begin by drying the beef and seasoning it with salt and pepper. Heat a tablespoon of oil in a large pot over medium-high heat and sear half of the beef for 1-2 minutes on each side until browned. Remove to a plate and repeat with the remaining beef, then set aside.
- In the same pot, add the remaining oil and diced onion, stirring occasionally for about 3 minutes. Add in the sliced mushrooms and minced garlic, continuing to sauté for 5 minutes until the mushrooms are browned.
- Pour in the water, then mix in the kimchi, gochujang, gochugaru, ginger, soy sauce, and the seared beef. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 30-40 minutes until the beef becomes tender.
- Remove the beef from the pot and add sesame oil and ramen noodles to the broth. Shred the beef with two forks, return it to the pot, and cook until the noodles are fully cooked.
- Serve the soup immediately, garnished with a generous amount of sliced green onions. Enjoy your flavorful and cozy kimchi beef noodle soup!
Ingredients
- 1 1/2 pounds beef chuck roast, cut into 2-inch cubes
- Fine sea salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 small white onion, diced
- 8 ounces shiitake or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups water
- 2 cups (16 ounces) cabbage kimchi
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 5 to 6 ounces uncooked ramen noodles
- Thinly-sliced green onions, for topping
FAQ
- Can I use a different type of meat for this soup?
- Yes, you can substitute beef chuck roast with other slow-cooking-friendly cuts like bottom round, top round, or short ribs. Each will provide a slightly different texture and flavor.
- What are some alternative vegetables I can add to this soup?
- Feel free to include any soup-friendly vegetables you enjoy, such as baby bok choy, bell peppers, cabbage, carrots, leeks, spinach, or zucchini.
- How can I make this soup vegetarian or vegan?
- To make the soup vegetarian or vegan, replace the beef with tofu or additional vegetables.
- Is it possible to make the soup gluten-free?
- Yes, you can make this soup gluten-free by using gluten-free noodles and ensuring that the gochujang you use is certified gluten-free.
- Can I use rice instead of noodles in this soup?
- Absolutely, you can add cooked white or brown rice to the soup instead of noodles for a different texture and flavor.
Tips
- When cooking the beef, ensure it is thoroughly seared on all sides for enhanced flavor before adding it to the broth. This not only enriches the taste but also helps in creating a deeper broth color.
- If you’re sensitive to spice, start by using a smaller amount of gochujang and gochugaru. You can always add more later to suit your taste.
- Add the noodles just before serving to prevent them from becoming too soft and absorbing too much of the broth.
- Consider topping each serving with a soft-boiled or poached egg for extra richness and texture in your soup.
Equipment
- Instant Pot (if choosing the Instant Pot method)
- Crock-Pot (if choosing the Crock-Pot method)
- Dutch oven (if not using Instant Pot or Crock-Pot)
- Mandoline slicer (for thinly slicing vegetables, optional but useful)
- High-quality chef’s knife (if you don’t already have one for cutting beef and vegetables)
- Soup ladle (for serving the soup)
