Yukgaejang-Style Chinese Noodle Soup recipe - ingredients, nutrition and when to eat it
Beef and napa cabbage are stir-fried with chili oil, simmered in a spicy broth, and served with Chinese-style noodles.
Beef and napa cabbage are stir-fried with chili oil, simmered in a spicy broth, and served with Chinese-style noodles. It's a comforting choice for dinner or a satisfying lunch when you want to enjoy noodles and soup together.
Chinese · 30 minutes to cook
Tips: Briefly fry the chili flakes just before adding the water to bring out their aroma and prevent a burnt taste.
Tips: Noodles can easily become soggy if simmered in the broth too long, so cook them separately and add them to the bowl.
Tips: Adjust the broth to your taste by adding or reducing the water in 50 ml increments.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Chinese-style wheat noodles — 180 g
- Napa cabbage — 70 g
- Bean sprouts — 50 g
- Green onion — 30 g
- Onion — 40 g
- Garlic — 2 pc
- Chili oil — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sesame oil — 0.5 Tbsp
- Ground black pepper — 0.2 tsp
- Water — 400 ml