Description
This kimchi beef noodle soup recipe is made with your choice of noodles, veggies, and a richly seasoned sesame kimchi broth. See notes below for Crock-Pot or Instant Pot options.
Ingredients
- 1 1/2 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
- 1 tablespoon gochugaru
- 1 tablespoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 5 to 6 ounces uncooked ramen noodles
- thinly-sliced green onions, for topping
Instructions
- Sear the meat. Pat the beef dry and season with a few generous pinches of salt and pepper. Heat 1 tablespoon of the oil in a large stockpot over medium-high heat. Add half of the beef (or however much will fit in a single layer) and cook undisturbed for 1-2 minutes or until the bottom side is seared and browned and releases easily from the pan. Flip the beef and repeat until seared on all sides. Transfer the cooked beef to a clean plate. Repeat with the remaining beef and 1 tablespoon oil, then transfer the cooked beef to the clean plate and set aside.
- Sauté. Add the remaining oil and onion to the stockpot and stir to combine. Sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned.
- Simmer. Add the water, kimchi, gochujang, gochugaru, ginger, soy sauce, seared beef, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low-simmer), cover, and simmer for 30 to 40 minutes or until the beef is tender and shreds easily.
- Finish. Transfer the beef to a cutting board and stir the sesame oil and ramen noodles into the hot broth. Use two forks to shred the beef into bite-sized pieces, then stir it back into the soup. Continue cooking, stirring occasionally, until the ramen noodles are cooked.
- Serve. Serve immediately, garnished with lots of green onions, and enjoy!
Notes
Noodles: Just a reminder that the noodles (ramen, or whatever type you choose to use) will likely continue to soak up lots of broth the longer they sit in the hot soup. So I recommend adding the noodles *just* before serving.
Crock-Pot (Slow Cooker) Instructions: Combine all of the ingredients except the noodles in a large slow cooker and stir to combine. Cover and slow cook for 3-4 hours on high or 6-8 hours on low, until the beef shreds easily with a fork. Continue with Steps 4-5 listed above.
Instant Pot (Pressure Cooker) Instructions: Combine all of the ingredients except the noodles in a pressure cooker and stir to combine. Cover and pressure cook on high for 30 minutes, followed by a 10 minute natural release, then a quick release. Continue with Steps 4-5 listed above.