Gochujang paste, a staple in Korean cuisine, adds a unique blend of savoury, sweet, and spicy flavours to this soup, making it a standout dish.
While it may not be readily available in every local supermarket, it can be easily found online, ensuring accessibility for anyone interested in trying this recipe.
One of the remarkable aspects of this soup is its deceptive simplicity. With just a few ingredients and straightforward preparation steps, it’s surprising how much flavour is packed into every spoonful.
The complexity of taste achieved through the fermentation process of the gochujang paste adds depth and richness to the broth.
Preparing this soup will fill your kitchen with delightful smells that are bound to captivate your senses. The combination of fragrant spices and the gentle heat of the broth creates an inviting atmosphere, making you eager to dive into the comforting bowl of soup.
Especially on chilly days, this spicy, hot broth becomes a comforting companion. Its warmth gently envelops you, providing a satisfying and soul-soothing experience. Whether you’re seeking a pick-me-up during the colder months or simply a delicious meal, this soup offers a perfect balance of heat, flavours, and comfort.
Korean Style Beef Noodle Soup
Ingredients
- Olive oil
- 900g beef shin
- 5 gloves of garlic (crushed)
- 2 onions (quartered)
- 4cm fresh ginger
- 1 tsp Sichuan peppercorns
- 1 tsp fennel seeds
- 3 star anise
- 1 tbsp chilli flakes
- 2 tbsp of Gochujang paste
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tbsp tomato puree
- 125ml light soy sauce
- 125ml Shaoxing rice wine
- 1 litre of water
- 250g udon noodles
- 4 pak choi (halved)
- Spring onions (chopped to serve)
Directions
- Add the oil to a large pan with a lid, slice the beef into small cubes and brown in the pan.
- Add the garlic, onion, ginger and cook for 5 mins.
- Grind the peppercorns and fennel seeds then add to pan with the star anise, chilli flakes, Gochujang paste, balsamic vinegar, brown sugar, tomato puree, soy, and rice wine. Give everything a good stir.
- Pour in the water then place the lid on the pan and simmer on the lowest heat for 1 hour 30 minutes. Stir every 30 minutes so nothing sticks to the bottom of the pan.
- Add the noodles and cook for a few minutes before adding the pak choi.
- Using a slotted spoon, lift out the noodles along with the pak choi and place in four bowls.
- Ladle the meaty, aromatic broth over the top of the noodles and sprinkle with spring onions to serve.
