Korean Beef Bone Broth Thin Noodles

Name: Korean Beef Bone Broth Thin Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Thin wheat noodles 160 g; Beef bone broth 900 ml; Sliced boiled beef 100 g; Salt 0.5 tsp; Green onion 1 stalk; Black pepper 0.25 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Thin somyeon in milky beef bone broth, the kind simmered for hours until opaque, picks up the broth's heavy, gelatinous body with every slurp.

Store-bought gomtang broth works fine and saves a day of boiling bones. Seasoning stays at salt and black pepper so nothing interrupts the long-simmered flavor, and sliced green onion cuts through the richness. Squeezing the rinsed noodles dry keeps the broth from thinning, and already-cooked noodles only take a brief dip in the hot broth to warm through, because a long soak turns them soft. A few thin slices of boiled beef add lean, meaty chew against the rich soup, and bowls warmed in advance keep it hot after serving.

Ingredients

servings

IngredientAmount

Green onion1 stalk

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Instructions

6 steps

1

Slice 100g of boiled beef thinly along the grain, then chop 1 stalk of green onion into small rounds.

Warm the serving bowls beforehand so the hot beef bone broth does not cool too quickly after pouring.
2

Bring a large pot of water to a vigorous boil, then fan in 160g of thin wheat noodles.

Cook over high heat for about 3 minutes, loosening the strands with chopsticks so they do not clump together.
3

Move the cooked noodles straight into cold water and rub them gently between your hands.

When the slippery surface starch is gone, drain them in a sieve and squeeze out excess water so the broth stays clear and rich.
4

Pour 900ml of beef bone broth into a pot and bring it to a strong boil over high heat.

Once it bubbles, reduce to medium heat and season with 0.5 teaspoon salt, tasting for a deep but not salty broth.
5

Dip the drained noodles into the hot broth for only about 10 seconds, then lift them into the warmed bowls.

Do not simmer them longer, because the thin strands soften quickly and should only be reheated, not cooked again.
6

Ladle plenty of hot broth over the noodles, making sure it reaches between the strands.

Arrange the sliced beef and green onion on top, sprinkle with 0.25 teaspoon black pepper, and serve immediately while the broth is hot.