Spicy Korean Beef Noodle Soup

60 minutes

medium

serves 3

Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam nonumy eirmod tempor in vid unt tincidunt labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et accusam et justo molestiae dolores et ea rebum. Stet clita kasd gubergren, no sea takimata sanctus est lorem ipsu intellegebat sit amet. Lorem ipsum dolor sit amet, consetetur sadipscing elitr, sed diam paulo soneti parte tempor invidunt ut labore et dolore magna aliquyam erat, sed diam voluptua. At vero eos et dissenttiet et opus rebum.

No Reviews

Ingredients

Adjust Servings
1.7 oz mung bean noodles (sometimes called cellophane or glass noodles)
1 cup cooked short rib meat, shredded
2 tbsp toasted sesame oil
2 tbsp Korean red pepper flakes
1 tbsp garlic, chopped
4 cups Rich Beef Broth
1 cup water
2 cups bok choy, chopped
4 fresh shitake mushrooms, sliced
2 scallions, cut into 2" lengths
Extra Korean red pepper flakes (for serving)
Fish sauce or soy sauce for serving
Nutritional Information
18g Fat
22g Protein
1g Sugars
314 Calories
18g Carbs
5g Saturated fat

Directions

1.
Soak mung bean noodles in hot water for 20-30 minutes; drain.
Mark as complete
2.
Heat sesame oil, red pepper flakes and garlic in a small pan until fragrant and garlic is light brown; mix with shredded meat; set aside.
Mark as complete
3.
Heat beef broth and water in a large saucepan.
Add bok choy, mushrooms, and drained, soaked mung bean noodles; cook about 3-4 minutes until noodles are just soft and bok choy is cooked. Add marinated meat and scallions to soup and heat through. Divide among bowls; serve with extra Korean red pepper flakes for spicy food lovers. If beef broth is unsalted, serve with fish sauce or soy sauce on the side for drizzling.
Mark as complete

Notes

Nutrition info is a rough estimate based on the ingredients. Values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have alternative solution, feel free to leave a comment.
Break one egg per person served into the soup and poach for 3-4 minutes, if desired.
Link to original recipe: https://jeanetteshealthyliving.com/spicy-korean-beef-noodle-soup/#wprm-recipe-container-32851
Tags

Leave a Reply

Your email address will not be published.