Kimchi Noodle Soup with Beef

I was once a big fan of Nongshim kimchi ramyun, a type of instant noodle with spicy kimchi soup base, rich and flavorful. I always say that junk food is good for your mental health: your brain is happy when you eat it, although you may feel guilty afterwards.

Why not try making this luxury kimchi noodle soup with beef? It will bring you satisfaction as much as instant noodles without making you feel guilty. Plus, who knows what’s in instant noodles, right?

Ingredients (serves 1):

  • 1 serving noodles of your choice
  • thinly sliced beef(for hot pot) up to you
  • 500-600ml water/unsalted broth
  • 15-20g or 1tbs gochujang (red chili paste)
  • 1 tsb Perilla seeds powder
  • 2 tsb light soy sauce
  • 60g kimchi 

*I used Taiwan Ichi Ban Soul noodles (see below image), love the texture of it. You can choose any noodles you like.


1: Bring water/broth to boil, then place noodles and switch to medium heat. Stir occasionally so that they won’t stick together.
2: While the noodles are being cooked, mix gochujang, perilla seeds powder and soy sauce.
3: When the noodles are about 70% done, add mixed seasoning paste and kimchi (cut into smaller pieces), cook for 2-3 min.

4: Add thinly sliced beef (and some cooking wine if desire)
5: Remove from heat once the beef is fully cooked.

Serve hot. Adding a sunny side up egg will make this dish even more scrumptious! Mixing half cooked egg yolk with the soup…simply yummy.



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