Korean-Style BBQ Beef and Kimchi Noodle Soup

Name: Korean-Style BBQ Beef and Kimchi Noodle Soup
Prep time: 30 min
Cook time: 25 min
Yield: 4

korean soup beef kimchi noodles spicy comfort-food asian

This hearty Korean fusion soup combines marinated BBQ beef with tangy kimchi and chewy noodles in a rich, spicy broth, topped with a soft egg and fresh garnishes for the ultimate comfort bowl.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

450g1 lb ribeye or sirloin, thinly sliced
90ml6 tbsp soy sauce, divided
45ml3 tbsp brown sugar
45ml3 tbsp toasted sesame oil, divided
8 cloves8 cloves garlic, minced
30ml2 tbsp fresh ginger, grated
30ml2 tbsp gochugaru (Korean chili flakes)
300g1 1/2 cups aged kimchi, chopped
120ml1/2 cup kimchi juice
1.5L6 cups beef broth
45ml3 tbsp gochujang (Korean chili paste)
30ml2 tbsp white miso paste
400g14 oz fresh udon noodles
30ml2 tbsp vegetable oil
1 large1 large onion, sliced
200g7 oz shiitake mushrooms, sliced
44 large eggs
6 stalks6 stalks green onions, sliced
2 sheets2 sheets nori seaweed, cut into strips
30ml2 tbsp toasted sesame seeds
100g3 cups baby spinach

Instructions

Marinate 450g1 lb ribeye or sirloin with 45ml (3 tbsp) 90ml6 tbsp soy sauce, 45ml3 tbsp brown sugar, 15ml (1 tbsp) 45ml3 tbsp toasted sesame oil, half the 8 cloves8 cloves garlic, and half the 30ml2 tbsp fresh ginger for 30 minutes.
Heat 30ml2 tbsp vegetable oil in large pot over medium-high heat. Remove beef from marinade and sear in batches, 1-2 minutes per side. Set aside.
In same pot, add remaining sesame oil. Sauté 1 large1 large onion until softened, about 5 minutes.
Add remaining garlic and ginger, 30ml2 tbsp gochugaru (Korean chili flakes), and 300g1 1/2 cups aged kimchi. Cook 3-4 minutes until kimchi caramelizes slightly.
Stir in 45ml3 tbsp gochujang (Korean chili paste) and 30ml2 tbsp white miso paste, cooking 1 minute to develop flavors.
Pour in 1.5L6 cups beef broth and 120ml1/2 cup kimchi juice. Add remaining soy sauce and bring to boil.
Reduce heat and simmer 10 minutes. Add 200g7 oz shiitake mushrooms and simmer 5 minutes more.
Meanwhile, soft-boil 44 large eggs: Bring water to boil, add eggs, cook exactly 6 minutes. Transfer to ice bath, peel when cool.
Cook 400g14 oz fresh udon noodles according to package directions. Drain and divide among 4 bowls.
Add 100g3 cups baby spinach to soup and stir until wilted.
Add sliced beef back to soup just to warm through.
Ladle soup over noodles. Halve eggs and place on top.
Garnish with 6 stalks6 stalks green onions, 2 sheets2 sheets nori seaweed, and 30ml2 tbsp toasted sesame seeds.

Ingredients

id: beef_ribeye metric: 450g imperial: 1 lb name: ribeye or sirloin, thinly sliced
id: soy_sauce metric: 90ml imperial: 6 tbsp name: soy sauce, divided
id: brown_sugar metric: 45ml imperial: 3 tbsp name: brown sugar
id: sesame_oil metric: 45ml imperial: 3 tbsp name: toasted sesame oil, divided
id: garlic metric: 8 cloves imperial: 8 cloves name: garlic, minced
id: ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: gochugaru metric: 30ml imperial: 2 tbsp name: gochugaru (Korean chili flakes)
id: kimchi metric: 300g imperial: 1 1/2 cups name: aged kimchi, chopped
id: kimchi_juice metric: 120ml imperial: 1/2 cup name: kimchi juice
id: beef_broth metric: 1.5L imperial: 6 cups name: beef broth
id: gochujang metric: 45ml imperial: 3 tbsp name: gochujang (Korean chili paste)
id: miso_paste metric: 30ml imperial: 2 tbsp name: white miso paste
id: udon_noodles metric: 400g imperial: 14 oz name: fresh udon noodles
id: vegetable_oil metric: 30ml imperial: 2 tbsp name: vegetable oil
id: onion metric: 1 large imperial: 1 large name: onion, sliced
id: shiitake_mushrooms metric: 200g imperial: 7 oz name: shiitake mushrooms, sliced
id: eggs metric: 4 imperial: 4 name: large eggs
id: green_onions metric: 6 stalks imperial: 6 stalks name: green onions, sliced
id: nori metric: 2 sheets imperial: 2 sheets name: nori seaweed, cut into strips
id: sesame_seeds metric: 30ml imperial: 2 tbsp name: toasted sesame seeds
id: baby_spinach metric: 100g imperial: 3 cups name: baby spinach

Instructions

Marinate {beef_ribeye} with 45ml (3 tbsp) {soy_sauce}, {brown_sugar}, 15ml (1 tbsp) {sesame_oil}, half the {garlic}, and half the {ginger} for 30 minutes.
Heat {vegetable_oil} in large pot over medium-high heat. Remove beef from marinade and sear in batches, 1-2 minutes per side. Set aside.
In same pot, add remaining sesame oil. Sauté {onion} until softened, about 5 minutes.
Add remaining garlic and ginger, {gochugaru}, and {kimchi}. Cook 3-4 minutes until kimchi caramelizes slightly.
Stir in {gochujang} and {miso_paste}, cooking 1 minute to develop flavors.
Pour in {beef_broth} and {kimchi_juice}. Add remaining soy sauce and bring to boil.
Reduce heat and simmer 10 minutes. Add {shiitake_mushrooms} and simmer 5 minutes more.
Meanwhile, soft-boil {eggs}: Bring water to boil, add eggs, cook exactly 6 minutes. Transfer to ice bath, peel when cool.
Cook {udon_noodles} according to package directions. Drain and divide among 4 bowls.
Add {baby_spinach} to soup and stir until wilted.
Add sliced beef back to soup just to warm through.
Ladle soup over noodles. Halve eggs and place on top.
Garnish with {green_onions}, {nori}, and {sesame_seeds}.

Tips

Beef Slicing: Freeze beef 30 minutes for easier thin slicing. Cut against grain for tenderness.

Kimchi Age: Well-fermented (sour) kimchi adds best flavor. Fresh kimchi lacks depth for soup.

Heat Level: Adjust gochugaru and gochujang to taste. Start with less if heat-sensitive.

Egg Perfection: 6-minute eggs give runny yolks. Add 1-2 minutes for firmer centers.

Noodle Options: Ramen noodles, rice noodles, or even spaghetti work as substitutes.

Umami Boost: Add dash of fish sauce or soy sauce to finish if needed.

Make-Ahead: Prepare broth and marinate beef day before. Cook noodles and eggs fresh when serving.

Vegetarian Version: Use mushroom broth, omit beef, double mushrooms, and add firm tofu.