Korean Spicy Beef Soup Noodles
Yukgaejang guksu starts with a deep broth made by simmering beef brisket until the liquid turns rich and full-bodied. The meat is shredded along the grain and returned to the pot alongside fernbrake, bean sprouts, and green onion that have been seasoned with gochugaru, sesame oil, and garlic before a brief stir-fry. This pre-seasoning step lets the chili heat dissolve into the oil, producing a rounded spiciness rather than raw powder burn. Korean soup soy sauce adjusts the salt level without clouding the broth's color. Thin wheat somyeon noodles are boiled separately and added at the end so they absorb the broth without turning mushy. Swapping in glass noodles changes the texture to a chewier, more slippery bite that holds onto the soup longer.
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Instructions
- 1
Simmer beef in 1.5L water; shred meat along the grain.
- 2
Season fernbrake, sprouts, and green onion with chili flakes, sesame oil, and garlic; stir-fry briefly.
- 3
Add vegetables and beef to stock, season, simmer 10 minutes.
- 4
Add noodles and cook until done.
- 5
Serve immediately.
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