Soups & Stews Meat & Game Pasta & Noodles

Korean Style Beef Noodle Soup

A rich Korean-inspired soup with tender beef shin, udon noodles, and gochujang paste, simmered with aromatic spices for a deep, warming flavour.

By Ricky Robinson Updated October 18, 2022

Gochujang paste is a staple in Korean cooking, bringing a distinctive blend of savoury, sweet, and spicy notes that transforms this soup into something special. While it might not be on every supermarket shelf, you can easily find it online, which means anyone can try this recipe without much hassle.

What's striking about this soup is how simple it is to make. With just a handful of ingredients and straightforward steps, it's surprising how much flavour you get in every spoonful. The gochujang paste undergoes fermentation, which adds complexity and depth to the broth that you just can't replicate with fresh ingredients alone.

The fermentation process in gochujang creates layers of flavour that develop beautifully during the slow simmer.

As the soup cooks, your kitchen fills with the fragrance of spices and the gentle warmth of the broth, creating an inviting atmosphere that makes you eager to sit down and enjoy it.

Korean Style Beef Noodle Soup recipe image
Korean Style Beef Noodle Soup

On a cold day, there's something particularly comforting about a bowl of spicy, hot broth. This soup wraps around you with its warmth, providing a satisfying and soul-soothing experience that feels just right when the weather turns chilly.

The beef shin becomes incredibly tender after simmering for an hour and a half, falling apart at the slightest touch. Combined with the chewy udon noodles and the slight bitterness of pak choi, each element plays its part in creating a balanced dish. The Sichuan peppercorns add a subtle numbing heat, whilst the star anise and fennel seeds bring aromatic warmth without overwhelming the other flavours.

This isn't a complicated recipe, but it does require patience. The slow cooking allows the flavours to meld together properly, creating a broth that tastes rich and developed. It's the kind of soup that's worth making on a weekend when you've got time to let it do its thing on the hob.

Korean Style Beef Noodle Soup

Beef Gochujang Noodle
Total Time 2 hrs
Servings 4 servings
Calories 485 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Pan with Lid
  • Pestle and Mortar
  • Slotted Spoon

Instructions

  1. 1
    Add the oil to a large pan with a lid, slice the beef into small cubes and brown in the pan.
  2. 2
    Add the garlic, onion, ginger and cook for 5 mins.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Add the noodles and cook for a few minutes before adding the pak choi.
  6. 6
    Using a slotted spoon, lift out the noodles along with the pak choi and place in four bowls.
  7. 7
    Ladle the meaty, aromatic broth over the top of the noodles and sprinkle with spring onions to serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store any leftover broth separately from the noodles in an airtight container in the fridge for up to 3 days. Reheat gently and cook fresh noodles when serving.

Serving Suggestions

Serve in deep bowls with extra chopped spring onions on top. A side of kimchi or pickled vegetables complements the rich broth nicely.

Korean Style Beef Noodle Soup recipe image

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