PocketCook

From @Maangchi

Beef Noodle Soup with Buchu

30 min · Serves 2

30 mintotal
12 minhands on
17steps
2servings

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Ingredients

For the stock

  • 6 cups broth (anchovy-kelp, beef, chicken, or vegetable)
  • 1 tsp salt

For the seasoned buchu

  • 4 oz Asian chives (buchu), cut into 1-inch pieces
  • 3 tbsp Korean chili flakes (gochugaru)
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp sesame oil

For the beef

  • 8 oz beef, thinly sliced
  • 2 garlic cloves, minced
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1/4 tsp black pepper
  • 1 tbsp potato starch
  • Cooking oil
  • To serve
  • 1 tbsp toasted sesame seeds, ground
  • 8 oz thin wheat noodles (somyyeon)

For the sesame topping

    To serve

      Method

      For the stock

      1. Add the broth and salt to a pot and bring to a simmer.

      For the seasoned buchu

      1. Wash the Asian chives and cut into 1-inch pieces.

      2. Combine the chives with the chili flakes, soy sauce, fish sauce, sugar, and sesame oil in a bowl.

      3. Mix well until the sugar is fully dissolved, then set aside.

      For the beef

      1. Season the thinly sliced beef with minced garlic, soy sauce, sesame oil, black pepper, and potato starch, mixing well by hand.

      2. Heat a splash of cooking oil in a pan over medium-high heat.

      3. Add the beef and cook until browned and tender.

      4. Remove from the heat and cover to keep warm.

      For the sesame topping

      1. Grind the toasted sesame seeds using a mortar and pestle or spice grinder.

      To serve

      1. Bring a large pot of water to a boil, add the thin wheat noodles, and cook over medium-high heat for 3 minutes.

        Then 3 min of waiting

      2. Drain the noodles and rinse thoroughly under cold running water, rubbing them to remove starch.

      3. Divide the noodles into two serving bowls.

      4. Reheat the stock to boiling.

      5. Ladle hot stock over the noodles, then pour it back into the pot, repeating a few times to warm the noodles and bowls thoroughly.

      6. Fill each bowl with hot stock.

      7. Top with a portion of seasoned buchu, cooked beef, and a sprinkle of ground sesame seeds.

      8. Serve immediately.

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