Kimchi Beef Noodle Soup

Embark on a flavorful journey with this Kimchi Beef Noodle Soup recipe, where tender beef, tangy kimchi, and chewy noodles come together in one soul-warming bowl. The rich broth, infused with spice and depth, makes this dish a comfort food favorite with a Korean twist.

Whether it’s a chilly evening or a family dinner with friends, this soup carries the iconic balance of heat, heartiness, and tang right to your table.

Perfect for cozy nights or lively gatherings, this recipe captures the spirit of Korean comfort cuisine. Ready to bring bold flavors and soothing warmth into your kitchen? Let’s dive into this satisfying and rewarding recipe.

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Flavorful and Hearty: Your New Favorite Kimchi Beef Noodle Soup

This Kimchi Beef Noodle Soup not only highlights the spicy kick of kimchi but also balances it with tender beef and noodles that soak up every drop of flavor. It’s more than just soup—it’s a showcase of Korean culinary comfort, made simple enough for any home cook to prepare.

Here’s how you can create that unforgettable blend of spice, tang, and warmth. Follow along with professional tips to make sure every bowl turns out rich, balanced, and absolutely delicious.

Serving Suggestions: Pair with pickled vegetables, a side of steamed rice, or enjoy it on its own for a satisfying meal.

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Pro Tips for the Perfect Kimchi Beef Noodle Soup

1. Sear the Beef Properly: Give the beef a golden crust by searing it without moving too much. This locks in flavor.
2. Layer Flavors Slowly: Sauté the onion, mushrooms, and garlic before simmering. This creates a deeper, more complex broth.
3. Simmer Gently: Allow the soup to simmer slowly so the beef becomes tender and the flavors fully develop.
4. Cook Noodles Last: Always add ramen noodles toward the end so they don’t overcook and turn mushy.
5. Serve Hot: Ladle the soup right away and garnish with fresh green onions for brightness and crunch.

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Kimchi Beef Noodle Soup Recipe

• Preparation time: 15 minutes
• Cooking time: 50 minutes
• Servings: 4–6
• Equipment: Large stockpot, wooden spoon, sharp knife, cutting board

With this Kimchi Beef Noodle Soup, your kitchen will fill with the irresistible aroma of simmering beef, spices, and tangy kimchi—transforming dinnertime into a comforting Korean-inspired feast.

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Ingredients:

• 1 ½ pounds beef chuck roast, cut into 2-inch cubes
• Fine sea salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 small white onion, diced
• 8 ounces shiitake or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups water
• 2 cups (16 ounces) cabbage kimchi
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 5 to 6 ounces uncooked ramen noodles
• Thinly sliced green onions, for garnish

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Directions:

1. Sear the Meat: Pat the beef dry with paper towels, then season generously with salt and pepper. Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add half of the beef in a single layer and sear for 1–2 minutes per side until browned. Transfer to a plate. Repeat with the remaining beef and another tablespoon of oil. Set aside.
2. Sauté the Vegetables: Add the last tablespoon of oil to the pot. Stir in the onion and cook for 3 minutes, stirring occasionally. Add the mushrooms and garlic, then cook for another 5 minutes until the mushrooms are golden.
3. Build the Broth: Pour in the water, then add kimchi, gochujang, gochugaru, ginger, soy sauce, and the seared beef. Stir gently. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the pot, and cook for 30–40 minutes until the beef is fork-tender.
4. Finish the Soup: Transfer the beef chunks to a cutting board. Stir the sesame oil and ramen noodles into the broth. While the noodles cook, shred the beef into bite-sized pieces using two forks. Return the shredded beef to the pot. Cook until the noodles are tender, usually about 4–5 minutes.
5. Serve and Enjoy: Ladle the soup into bowls. Garnish with fresh green onions for color and crunch. Serve immediately while steaming hot.

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Ready to Relish!

This Kimchi Beef Noodle Soup offers a delightful harmony of heat, savory depth, and chewy noodles. It’s the kind of meal that warms you from the inside out, turning an ordinary evening into something special.

The tangy kimchi pairs beautifully with the rich beef, while the ramen noodles soak up the spicy broth. Every spoonful is bursting with comfort, flavor, and tradition. Whether you’re a fan of Korean cuisine or just discovering it, this soup makes an unforgettable addition to your table.

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Storage Solutions for Kimchi Beef Noodle Soup

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen as it rests.
• Freezing: If you plan to freeze, remove the noodles first. Store the broth and beef separately in freezer-safe containers for up to 2 months. Add freshly cooked noodles when reheating.
• Reheating: Warm gently on the stovetop over medium heat, stirring occasionally, until heated through. Avoid boiling again to keep the beef tender.

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