Name: Kimchi Beef Noodle Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound beef chuck or stew meat, thinly sliced; 4 cups beef broth; 2 cups water; 1 cup kimchi, chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons soy sauce; 1 tablespoon gochujang (Korean chili paste); 1 tablespoon sesame oil; 8 ounces rice noodles or udon noodles; 3 green onions, sliced; 1 tablespoon vegetable oil; Salt and pepper to taste; Sesame seeds for garnish (optional); Fresh cilantro or parsley for garnish (optional)

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If you’re searching for a bowl of comfort that packs a punch, look no further than Kimchi Beef Noodle Soup. This soul-warming classic brings together rich broth, tender beef, tangy kimchi, and bouncy noodles for an experience that’s as lively as it is soothing. Every spoonful bursts with flavors that dance between spicy, savory, and deeply satisfying, making this dish not only a weeknight winner, but also a guaranteed crowd-pleaser. Whether you’re a fan of Korean cuisine or just in need of a dinner that’ll chase the chill away, this soup deserves to be your next craving.

Kimchi Beef Noodle Soup Recipe - Recipe Image

Ingredients You’ll Need

Even though the taste might seem complex, every ingredient in Kimchi Beef Noodle Soup works harmoniously to deliver bold flavors, vibrant color, and heartiness. Here’s what you’ll need, along with a few flavor-boosting tips for each star player.

Beef chuck or stew meat: Thin slices create unbeatable tenderness and soak up all the spicy-sour goodness of the broth.
Beef broth: This forms the robust backbone of the soup and brings the whole bowl together.
Water: Helps balance and mellow the broth, ensuring it isn’t too rich or salty.
Kimchi: Chopped fermented cabbage brings a tangy kick and vibrant color—don’t skimp on it!
Garlic: Adds deep earthy notes and a familiar aromatic punch.
Ginger: Lends zesty brightness while supporting the savory profile.
Soy sauce: Infuses the broth with savory umami and a touch of saltiness.
Gochujang (Korean chili paste): The heartbeat of the spice—adjust to your personal heat preference.
Sesame oil: Just a splash delivers irresistible toasty fragrance.
Rice noodles or udon noodles: Choose your favorite for that wonderfully slurpable texture.
Green onions: Sliced thin for freshness, color, and a hint of sharpness on top.
Vegetable oil: For searing the beef and carrying flavors throughout the broth.
Salt and pepper: Bring the final balance and seasoning to taste.
Sesame seeds (optional): Sprinkle for a subtle nutty crunch and a beautiful finish.
Fresh cilantro or parsley (optional): A dash of green freshness that brightens each serving.

How to Make Kimchi Beef Noodle Soup

Step 1: Sear the Beef

Begin by heating the vegetable oil in a large pot over medium-high heat. Add your thinly sliced beef, spreading it out to encourage browning on the surface. Let it sizzle undisturbed for a few moments before stirring, then continue until the beef is just browned and fragrant, about five minutes. Use a slotted spoon to remove the beef and set it aside—this quick sear locks in juiciness and fantastic flavor.

Step 2: Sauté Garlic and Ginger

In the same pot, lower the heat slightly and add the minced garlic and grated ginger. Stir them together, releasing their fragrant aromas—it’ll smell heavenly almost instantly! Sauté for about one minute, just until everything is golden and your kitchen smells irresistible.

Step 3: Build the Broth

Pour in the beef broth and water, scraping up any tasty bits stuck to the bottom of the pot. Add the soy sauce, gochujang, and sesame oil and whisk them to combine. Bring the soup to a gentle boil—your base should now have a glossy red sheen and tons of umami.

Step 4: Add Kimchi and Beef

Now’s the time to stir in the chopped kimchi and the browned beef you set aside. Lower the heat and let everything simmer together for fifteen minutes. This step allows all the flavors—spicy, salty, tangy, rich—to meld into a beautifully complex broth.

Step 5: Cook and Add the Noodles

While the soup simmers, cook your noodles according to the package directions. Whether you’re using springy rice noodles or chewy udon, be sure to drain and rinse them briefly under cold water to prevent sticking. When ready to serve, divide the noodles between bowls.

Step 6: Assemble and Garnish

Ladle the hot soup over the noodles in each bowl. Top everything off with sliced green onions and, if you’d like, a sprinkle of sesame seeds and a flurry of fresh herbs. Your Kimchi Beef Noodle Soup is ready to enjoy!

How to Serve Kimchi Beef Noodle Soup

Garnishes

The beauty of Kimchi Beef Noodle Soup lies in its final, customizable garnishes. Try an extra handful of sliced green onions, a scatter of toasted sesame seeds, or a pop of color from fresh cilantro or parsley. For bonus richness, consider adding a halved soft-boiled egg right before serving—so impressive yet so simple.

Side Dishes

Serve your soup alongside a few classic Korean banchan, such as pickled radishes or quick cucumber salad, for delightful contrasts. If you’re aiming for a heartier spread, pair with crispy scallion pancakes or steamed dumplings for a meal that honors every craving.

Creative Ways to Present

If you’re hosting, present the soup family-style in a big bubbling pot, letting guests personalize their own bowls with garnishes galore. For an elegant twist, serve in individual porcelains with artful herb placement and a drizzle of chili oil on top for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover Kimchi Beef Noodle Soup keeps well in the fridge for two to three days. For the best texture, store the broth and noodles separately—the noodles can soak up too much liquid and become mushy if left submerged.

Freezing

You can absolutely freeze the beef and broth mixture without the noodles for up to three months. Simply thaw in the refrigerator overnight and cook up fresh noodles when you’re ready to enjoy another round.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat, adding cooked noodles just before serving so they remain perfect and not overcooked. Give it a taste for seasoning, and refresh garnishes right before digging in.

FAQs

Can I make Kimchi Beef Noodle Soup with a different protein?

Definitely! Try swapping out the beef for thinly sliced pork, chicken, or even tofu if you prefer a lighter or vegetarian version. Just adjust your simmering time as needed for each protein.

Is this soup gluten-free?

With rice noodles and tamari or coconut aminos instead of regular soy sauce, your Kimchi Beef Noodle Soup is completely gluten-free while still full of bold flavors.

How spicy is Kimchi Beef Noodle Soup?

The heat level is flexible! Start with less gochujang if you’re spice-shy or add more if you’re craving extra warmth. Kimchi itself can also vary in spice level, so taste as you go and find your personal sweet (spicy) spot.

Can I use store-bought kimchi?

Absolutely, store-bought kimchi works beautifully and makes preparation even easier. Just be sure to use a kimchi you love, as its flavors really shine through in the final bowl.

Can I add more veggies to this soup?

Of course! Sliced mushrooms, baby spinach, or bok choy make tasty additions. Just toss them in with the kimchi so they simmer and soften until perfectly tender.

Final Thoughts

Go ahead and treat yourself to a big, spicy, and soul-nourishing bowl of Kimchi Beef Noodle Soup. Every bite is a joy, whether shared with friends or enjoyed curled up on the sofa. Once you try it, don’t be surprised if it becomes your new go-to comfort food!

Kimchi Beef Noodle Soup Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Kimchi Beef Noodle Soup, a Korean-inspired dish bursting with flavors of spicy kimchi, tender beef, and chewy noodles. This easy-to-make soup is perfect for chilly days and sure to satisfy your craving for something hearty and delicious.

Ingredients

Scale

For the Soup:

1 pound beef chuck or stew meat, thinly sliced
4 cups beef broth
2 cups water
1 cup kimchi, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon sesame oil

For Serving:

8 ounces rice noodles or udon noodles
3 green onions, sliced
1 tablespoon vegetable oil
Salt and pepper to taste
Sesame seeds for garnish (optional)
Fresh cilantro or parsley for garnish (optional)

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Instructions

Heat the vegetable oil: In a large pot over medium-high heat, brown the sliced beef for about 5 minutes. Set aside.
Sauté aromatics: In the same pot, sauté garlic and ginger until fragrant. Add beef broth, water, soy sauce, gochujang, and sesame oil. Bring to a boil.
Simmer: Add kimchi and cooked beef back to the pot. Simmer for 15 minutes.
Cook noodles: Meanwhile, cook noodles according to package instructions. Drain and set aside.
Serve: Divide noodles into bowls, ladle hot soup over them. Garnish with green onions, sesame seeds, and herbs.