What type of beef is best for kimchi beef noodle soup?

For kimchi beef noodle soup, thinly sliced beef chuck or ribeye works well because they cook quickly and stay tender. You can also use ground beef for a different texture. Choose cuts with some marbling for richer flavor. Avoid tough cuts that require long braising, as the soup benefits from shorter cooking times.

Can I make kimchi beef noodle soup spicy or mild?

Yes, you can easily adjust the spice level by controlling the amount of kimchi and adding chili paste like gochujang or red pepper flakes. Use mild kimchi or reduce spicy condiments for a gentler heat, and add fresh chili peppers separately if you want more kick. This lets you customize the soup to your taste.

How should I prepare noodles for serving in kimchi beef noodle soup?

It's best to cook the noodles separately until al dente, then add them to individual bowls before ladling the hot soup over them. This prevents the noodles from becoming soggy. If you plan to freeze leftovers, avoid adding noodles until reheating to keep their texture firm.

Can kimchi beef noodle soup be made ahead and reheated?

Yes, the soup stores well in the refrigerator for 3-4 days. When reheating, add fresh noodles rather than reheating noodles with the broth to prevent sogginess. The flavors often deepen overnight, making it even tastier the next day. However, avoid freezing the soup with noodles included.

Where can I find good quality kimchi for making this soup?

Fresh kimchi can be found in the refrigerated sections of most large grocery stores like Trader Joe’s, Costco, or Asian markets. Look for kimchi made with traditional ingredients and without preservatives for the best flavor. Buying larger tubs often provides better value and freshness for your soup.

Kimchi Beef Noodle Soup: Spicy Broth & Tender Beef

Name: Kimchi Beef Noodle Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: – 1 ½ lb Beef chuck roast, cut into 2-inch cubes; – Fine sea salt to taste; – Freshly ground black pepper to taste; – 3 Tbsp Olive oil (divided); – 1 small White onion, diced; – 8 oz Shiitake or baby-bella mushrooms, sliced; – 3 cloves Garlic, minced; – 4 cups Water; – 2 cups Cabbage kimchi (approximately 16 oz); – 1 Tbsp Gochujang (Korean red-pepper paste); – 1 Tbsp Gochugaru (Korean red-pepper flakes); – 1 Tbsp Fresh ginger, minced; – 1 Tbsp Low-sodium soy sauce; – 1 Tbsp Toasted sesame oil; – 5-6 oz Uncooked ramen-style noodles; – Green onions, thinly sliced (for garnish) as desired

Ingredients

– 1 ½ lb Beef chuck roast, cut into 2-inch cubes

– Fine sea salt to taste

– Freshly ground black pepper to taste

– 3 Tbsp Olive oil (divided)

– 1 small White onion, diced

– 8 oz Shiitake or baby-bella mushrooms, sliced

– 3 cloves Garlic, minced

– 4 cups Water

– 2 cups Cabbage kimchi (approximately 16 oz)

– 1 Tbsp Gochujang (Korean red-pepper paste)

– 1 Tbsp Gochugaru (Korean red-pepper flakes)

– 1 Tbsp Fresh ginger, minced

– 1 Tbsp Low-sodium soy sauce

– 1 Tbsp Toasted sesame oil

– 5-6 oz Uncooked ramen-style noodles

– Green onions, thinly sliced (for garnish) as desired

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Instructions

1-First, prepare all ingredients: Slice the beef into thin pieces, dice the white onion, slice the mushrooms, mince the garlic, and grate the ginger. Also, rinse the ramen-style noodles as per the package instructions to avoid any last-minute rushes.

2-Next, heat 1 ½ Tbsp of olive oil in a large stockpot over medium-high heat. Season the beef cubes with salt and pepper, then sear them until browned on all sides. Once done, remove and set aside to lock in those juicy flavors.

3-Now, in the same pot, add the remaining 1 ½ Tbsp of olive oil. Sauté the diced white onion for about 3 minutes, then toss in the sliced mushrooms and minced garlic. Cook for another 5 minutes until everything is nicely browned and fragrant, building that base for your spicy kimchi broth.

4-Pour in 4 cups of water, then stir in the kimchi, gochujang, gochugaru, minced ginger, and soy sauce. Return the seared beef to the pot, bring it to a gentle simmer, cover, and let it cook for 30-40 minutes until the beef is tender enough to shred.

5-Finally, remove the beef, shred it into bite-size chunks, and put it back in the pot. Stir in the toasted sesame oil and uncooked noodles, cooking for 3-5 minutes as directed on the package until the noodles are al dente. Serve hot, garnished with sliced green onions for a fresh finish.

Notes

🔥 Adjust the heat level by using more or less gochujang and gochugaru to suit your spice preference.
🥢 Add the noodles just before serving so the broth stays light and doesn’t become overly thick.
🥦 Swap in extra vegetables like bok choy, carrots, or spinach during the last 5 minutes for added texture and nutrition.

Author: Brandi Oshea
Prep Time: 30 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop simmer (alternatives: slow cooker, pressure cooker)
Cuisine: Korean
Diet: Gluten‑Free (when using GF noodles), High‑Protein

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 420
Sugar: 3 g
Sodium: 1000 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg