Combine Korean beef stew a la House of Kimchi with noodles, spinach and bean sprouts to make this spicy beef noodle soup. Perfect for the cold weather!
It’s comfort food multiplied three times. Noodles, wet or dry, is one of our favorite go-to meals. Soup is the most comforting thing to eat when feeling a little under the weather. And when we’re craving meat stew, nothing is simpler to whip up than spicy Korean beef stew a la House of Kimchi. Put all three together in one bowl and it’s the best noodle soup that you’ll ever experience in the comfort of your own home.
Whoever thought of this amazing noodle soup? I can’t remember. This was from a few weeks back. I remember that Alex was craving Korean beef stew. The beef was simmering on the stove when she and her father came home from the grocery with packs of ramen. Who suggested putting the noodles and beef stew in the same bowl, I am not sure. But I had spinach and bean sprouts in the fridge, so… why not?
Comfort food is not exactly “holiday food”— in fact, they almost belong on opposite sides of the spectrum— but this spicy beef noodle soup is so good that I wouldn’t mind serving it to guests over the holidays. If that’s something you’d like to consider too, here’s a guide to make sure that the noodle soup will be as delicious as it can possibly get:
- Cook the beef stew a day or two ahead. Double the amount of liquid you pour into the pot. You want more broth than usual because you’ll want the noodles to swim in it.
- Cool the stew then keep in the fridge. Like any stew, this one tastes even better the next day.
- Reheat the beef stew gently until simmering. This will take several minutes and you’ll need that time to prepare the noodles, spinach and mung bean sprouts.
- Assemble the spicy beef noodle soup just before serving. You really want it piping hot.
- Keep the beef stew simmering on the stove while you prepare the rest of the ingredients.
- Blanch the noodles in boiling water for a minute. Drain. Plunge in iced water and allow to cool. Drain. Divide among six bowls.
- Blanch the spinach in boiling water just long enough to wilt. Scoop out and divide into six portions.
- Place one portion of spinach in every bowl on one side of the noodles.
- Rinse the mung bean sprouts well and drain. Divide into six portions.
- Ladle simmering broth directly into the bowls.
- Arrange a few pieces of beef on one side of the noodles in the bowl.
- Place a portion of mung bean sprouts in every bowl alongside.
- Sprinkle in toasted sesame seeds and sliced scallions.
- Serve the spicy beef noodle soup at once.