Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve and Enjoy: Ladle the soup into bowls. Garnish with fresh green onions for color and crunch. Serve immediately while steaming hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes