Korean Beef Bone Broth Thin Noodles
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Gomguk somyeon is a Korean noodle dish that places thin wheat somyeon noodles inside a bowl of deeply extracted beef bone broth, known as gomtang, which has been simmered for many hours until it turns white and opaque.
Read more
The long cooking process dissolves collagen from the bones into the broth, giving it a heavy, gelatinous body that coats the palate and clings to the thin noodles with each bite. This richness means even a plain bowl without elaborate toppings carries a profound, resonant savoriness. A few slices of boiled beef placed on top add a contrasting texture, soft enough to pull apart along the grain with chopsticks yet firm enough to provide a lean, meaty resistance that the broth alone cannot supply. The seasoning stays deliberately spare, just salt and black pepper, because adding more would interrupt the long, quiet depth that the hours of simmering have built into the stock. Sliced green onion scattered across the surface cuts through the fatty richness with a clean, bright edge, preventing the bowl from feeling one-dimensional.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gelatin-rich beef bone broth seeps into fine somyeon strands in this gomguk somyeon recipe.
- Finish cue
- Ladle plenty of hot broth over the noodles, making sure it reaches between the strands.
- Avoid this
- Cook over high heat for about 3 minutes, loosening the strands with chopsticks so they do not clump together.
- Storage and reheating
- Store-bought gomtang broth works well for a quick version.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 6 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-Fried Shrimp (Garlic Butter Soy Glazed Shrimp)
Green onion, Black pepper
Korean Pork Noodle Soup (Jeju Milky Pork Bone Broth Noodles)
Thin wheat noodles, Green onion
Korean Perilla Noodles with Aster Leaves
Thin wheat noodles, Green onion