Beef Noodle Soup

Name: Beef Noodle Soup
Cuisine: Korea
Ingredients: 10 oz (300 g) beef; 12 cups (3 liters) water; 1 green onion; 3 cloves garlic, peeled; 2 tablespoons soy sauce; 1 zucchini or Japanese cucumber, cut into thin strips; 1 zucchini or Japanese cucumber, cut into thin strips; Pinch of salt; 4 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced; 10 oz (300 g) dried ramen or wheat noodles (somyeon); 10 oz (300 g) dried ramen or wheat noodles (somyeon); 2 eggs, white and yolk separated; Oil, for frying

Onmyeon

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

10 oz (300 g) beef
12 cups (3 l

Korea
Soup

Method

In a pot, bring the beef, water, green onion and garlic to a boil over high heat. Reduce the heat to low and simmer uncovered until the beef is tender and the stock has reduced to two-thirds, 30–45 minutes. Remove from the heat.
Remove the beef from the broth and slice thinly. Skim any fat from the surface, then season the broth with the soy sauce and salt. Kee