This Spicy Korean Beef Noodle Soup combines a rich beef bone broth with warming Korean red pepper flakes for a comforting, flavorful bowl that will warm you from the inside out.
On a bitterly cold day, a steaming bowl of spicy Korean beef noodle soup is exactly what I crave. I had a batch of Mineral Rich Beef Bone Broth ready, which made this soup quick to assemble and extra deeply flavored. With a base of long-simmered beef broth, this recipe layers sesame oil, garlic and Korean red pepper flakes to create a fragrant and gently spicy broth that pairs beautifully with tender beef and slippery mung bean noodles.
I adapted a traditional Korean soup called yuke-jaong to suit ingredients I had on hand. While classic versions often use flank steak, bean sprouts and fiddlehead fern, I switched to shredded short rib meat (from the beef broth), bok choy for a leafy green, and sliced shiitake mushrooms for an earthy depth. I also used mung bean (glass) noodles for their texture, but other neutral Asian noodles would work as well.
Control the heat by adjusting the Korean red pepper flakes. Korean gochugaru (red pepper flakes) are typically milder and more aromatic than common crushed red pepper flakes, so if you substitute a hotter variety, reduce the amount and taste as you go. Toasting the flakes briefly in sesame oil with garlic helps release their aroma and mellows bitterness while infusing the oil with flavor.
Picture a bowl with clear, savory beef broth, tender strands of meat, glossy noodles and bright green bok choy — finished with scallions and a sprinkle of extra red pepper flakes for anyone who likes an extra kick. Serve with a small dish of fish sauce or soy sauce at the table so each person can adjust saltiness to taste if your broth is unsalted.
Spicy Korean Beef Noodle Soup
Asian
3
314 kcal
Jeanette
Ingredients
- 1.7 ounce mung bean noodles sometimes called cellophane or glass noodles
- 1 cup cooked short rib meat shredded (from rich beef broth recipe)
- 2 tablespoons toasted sesame oil
- 1 1/2 – 2 tablespoons Korean red pepper flakes
- 1 tablespoon garlic chopped
- 4 cups Rich Beef Broth
- 1 cup water
- 2 cups bok choy chopped
- 4 fresh shiitake mushrooms sliced
- 2 scallions cut into 2″ lengths
- extra Korean red pepper flakes for serving
- fish sauce or soy sauce for serving, if needed
Instructions
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Soak mung bean noodles in hot water for 20–30 minutes; drain well.
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In a small pan, heat the toasted sesame oil, add the Korean red pepper flakes and chopped garlic. Cook briefly until fragrant and the garlic turns lightly golden. Toss this mixture with the shredded short rib meat and set aside to marinate for a few minutes.
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In a large saucepan, bring the beef broth and water to a simmer. Add the chopped bok choy, sliced shiitake mushrooms, and the drained mung bean noodles. Cook 3–4 minutes, until the noodles are just tender and the bok choy has wilted. Add the marinated meat and the scallions, heat through, and adjust seasoning. Divide among bowls and offer extra red pepper flakes and fish sauce or soy sauce at the table.
Recipe Notes
For a richer bowl, break one egg into each serving and poach in the hot soup for 3–4 minutes. If using a hotter chili flake than Korean gochugaru, reduce the amount to avoid overpowering the broth. This version is adapted from classic Korean references to suit home cooks and pantry ingredients.
If you enjoy spicy Asian soups, you might also enjoy these variations: Spicy Chinese Beef Noodle Soup, Spicy Kimchi Tofu Mushroom Egg Soup, and Spicy Korean “Ramen” Noodle Soup. Each offers a different balance of spice, aromatics and texture—try them to discover your favorite combination.
Spicy Chinese Beef Noodle Soup
Spicy Kimchi Tofu Mushroom Egg Soup
Spicy Korean “Ramen” Noodle Soup
