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Ingredients: Anchovy kelp stock, Salt, Buchu (Asian chives), Gochugaru (Korean chili powder), Soy sauce · 30 min cook time · 515kcal · ~₩12,400
Ingredients
6cups Anchovy kelp stock, 1tsp Salt, 4oz Buchu (Asian chives), 3tbsp Gochugaru (Korean chili powder), 2tbsp Soy sauce, 1tbsp Fish sauce, 1tsp Sugar, 2tbsp Sesame oil, 8oz Beef (sirloin or ribeye), 2cloves Garlic, 0.25tsp Black pepper, 1tbsp Potato starch, 2tbsp Cooking oil, 8oz Somyun (thin wheat noodles), 1tbsp Toasted sesame seeds
Instructions
1. Prepare the anchovy kelp stock. You can use any stock you prefer, such as beef or chicken stock. For this recipe, 6 cups of delicious stock are needed.
2. Remove the ingredients from the stock. The radish can be used to make pancakes.
3. Measure 6 cups of the stock into a pot and add 1 teaspoon of salt. Mix well.
4. Wash 4 ounces of buchu (Asian chives) thoroughly under running water.
5. Dry the buchu with a paper towel and cut it into 1-inch pieces.
6. Season the buchu with 3 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 2 tablespoons of sesame oil. Mix until the sugar is fully dissolved.
7. Slice 8 ounces of beef (sirloin or ribeye) thinly.
8. Mince 2 garlic cloves and add them to the beef.
9. Add 2 teaspoons of soy sauce, 2 teaspoons of sesame oil, 1/4 teaspoon of black pepper, and 1 tablespoon of potato starch to the beef. Mix well with your hands.
10. Heat a pan over medium-high heat and add 2 tablespoons of cooking oil. Cook the beef until it's juicy and shiny. Turn off the heat and cover the pan to keep the beef warm.
11. Grind 1 tablespoon of toasted sesame seeds.
12. Boil water and add 8 ounces of somyun (thin wheat noodles). Stir a few times and cook for 3 minutes over medium-high heat.
13. Drain the noodles and wash them under cold water, rubbing them gently. Squeeze out excess water and place them in a bowl.
14. Reheat the stock over high heat. Pour the hot stock over the noodles in the bowl, then pour it back into the pot. Repeat this process a couple of times to heat the noodles and bowl, a method called 'Toryeom'.
15. Add the seasoned buchu and cooked beef on top of the noodles. Sprinkle with ground toasted sesame seeds.
16. Enjoy your beef noodle soup with buchu!
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