Onmyeon (Korean Warm Noodle Soup Recipe)

Name: Onmyeon (Korean Warm Noodle Soup Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: somyeon noodles 180 g; beef brisket 250 g; green onion 40 g; soup soy sauce 1 tbsp; garlic 1 tbsp; salt 1 tsp; egg 1 ea; Water 6 cup

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Beef brisket simmered for about twenty-five minutes gives this warm noodle soup a light, clear stock, strained of fat before it meets thin somyeon.

Soup soy sauce is added gradually so the broth stays pale. The simmered brisket does double duty, torn along the grain and laid on top with thin egg ribbons and scallion. Since the noodles are rinsed cold, the broth comes back to a rolling boil before pouring so the bowl arrives hot.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Place 250 g beef brisket and 6 cups water in a pot and bring to a boil over medium heat.

Once boiling, lower to gentle heat, simmer for 25 minutes, and skim off foam so the broth stays clean.
2

Lift out the beef and let it cool just enough to handle, then shred it thinly along the grain.

Strain the broth through a sieve to remove fat and sediment, then return the clear broth to the pot.
3

Add the 1 tablespoon soup soy sauce to the strained broth gradually, checking that the color remains pale.

Stir in 1 tablespoon garlic and 1 teaspoon salt, then simmer for 2 minutes to settle the seasoning.
4

Cook 180 g somyeon noodles separately until tender through the center, then drain them right away.

Rinse several times in cold water to wash off starch, and shake off excess water so the broth will not cloud.
5

Cook 1 egg into a thin garnish over low heat, let it cool, then slice it into fine strips.

Slice 40 g green onion thinly so it releases aroma quickly when it meets the hot broth.
6

Place the rinsed noodles in bowls and arrange the shredded beef, egg strips, and green onion neatly on top.

Bring the broth back to a strong boil, pour it over, check seasoning and clarity, and serve immediately.