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Korean Beef and Noodle Soup

Korean Beef and Noodle Soup

6 to 8
10 min
25 min

10 cups chicken bone broth

1 pound flank steak, thinly sliced against the grain

1 yellow onion, thinly sliced

2 scallions, thinly sliced on the bias

1/2 pound Shiitake mushrooms

1 pound Korean-style egg noodles (or any style of thin egg noodles)

1/4 cup gochugaru - Korean red chili powder (or crushed red pepper flakes)

1 tablespoon salt

1 tablespoon soy sauce

1 tablespoon sesame oil

2 tablespoons olive oil

1 tablespoon fish sauce


In a large stock pot over medium-high heat, add the olive oil and onion, then cook until translucent, about 5 minutes.

Add mushrooms, then cook until soft, another 5 minutes.

Add the bone broth and flank steak, and bring to a low bowl.

Add the chili powder, salt, soy sauce and sesame oil, and cook until the steak is tender, about 8-10 minutes.

Then add the noodles and cook to al dente, about 7 minutes.

Stir in the fish sauce at the end, then serve and top with the sliced scallions.