Beef Intestine Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup is made with chewy beef intestines and garlic chives simmered in a rich, spicy broth.
This noodle soup is made with chewy beef intestines and garlic chives simmered in a rich, spicy broth. Its deep flavor and hearty noodles and intestines make it a great choice for dinner after work or a rainy day.
Noodles · 35 minutes to cook
Tips: Drain the blanched beef intestines thoroughly so the broth stays clean.
Tips: Do not simmer the garlic chives for long; add them at the end to preserve their aroma and texture.
Tips: Gochujang adds sweetness and body to the broth, so adjust it gradually while tasting rather than adding too much at once.
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Ingredients (1 serving)
- Beef small intestine — 100 g
- Chinese wheat noodles — 180 g
- Beef bone broth — 300 ml
- Water — 150 ml
- Garlic chives — 30 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 6 g
- Korean red pepper flakes — 8 tsp
- Gochujang — 15 Tbsp
- Soy sauce — 10 tsp
- Cheongyang chili pepper — 1 pc
- Sesame oil — 1 tsp
- Salt — 1 pinch