Prep time: 10 minutes
Cook time: 10 minutes
-3 oz/85g beef, any cut or ground
-1 1/2 tsp/ 7.3 ml mirin or rice vinegar
-1 1/2 tsp/ 7.3 ml soy sauce
-1/2 tsp/ 2.5 ml garlic
-10oz/ 300 g kalguksu noodles, fresh ramen or udon noodles
-1 tsp/ 4.9 ml soy sauce
-1/2 tsp/ 2.5 ml minced garlic
-1/2 tsp/ 2.5 ml fine sea salt
-3.5 oz/ 100g zucchini, sliced julienne
-1.7 oz/50g carrots, sliced julienne
-1.4oz/40g shiitake mushrooms, sliced
-2 stalks of green onions, chopped
-1 cup/ 250 ml beef broth
-4 cups/946lm dashi stock
-1 piece kelp
-8-10 dried anchovies
-6 cups/1.4L water
In a pot, bring the dashi and beef stock to a boil over medium high heat. The dashi stock can be made ahead of time by putting all ingredients in a cheese cloth and let them boil for 10 minutes. After, remove the kelp and anchovies to get dashi broth.
While the broth boils, prep the veggies.
By now, the soup should be boiling. Add the vegetables and let boil.
In a separate pot, boil the noodles for about 3 minutes with the garlic, soy sauce, and mirin. Then in a well oiled pan, cook the meat for about 4-5 minutes or until thoroughly cooked. Turn off the heat and set the meat aside.
Add the garlic, soy sauce and salt to the soup, stir to incorporate and cook for 3 minutes. Add the noodles and green onions and cook for 1 more minute.
In a deep bowl, assemble the soup ingredients and top with meat and drizzle with yangnyeomjang sauce.