Name: Lee Yeon-bok's Beef Soup Noodles
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: beef sirloin 200g; wilted napa cabbage 2 heads; napa cabbage 2 leaves; bamboo shoots 50g; dried shiitake mushrooms 2 pieces; white button mushrooms 1/2 piece; green onion 1 stalk; ginger a little; egg wash 1/2 egg amount; starch powder 1 tablespoon; vegetable oil as needed; light soy sauce 1 tablespoon; water as needed; salt a little; oyster sauce 1.5 tablespoons; pepper a little; slurry water a little; noodle garnish (Chinese noodles, thin noodles, ramen noodles, etc.) for 2 servings; chicken stock 1 tablespoon; sesame oil 1 tablespoon

30 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

beef sirloinChinese noodlesChinese cabbagegreen oniongingersoy sauceoyster saucechicken stock

Tags 🏷️

Lee Yeon-bok Chinese Noodles Beef Dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

beef sirloin 200g
wilted napa cabbage 2 heads
napa cabbage 2 leaves
bamboo shoots 50g
dried shiitake mushrooms 2 pieces
white button mushrooms 1/2 piece
green onion 1 stalk
ginger a little
egg wash 1/2 egg amount
starch powder 1 tablespoon
vegetable oil as needed
light soy sauce 1 tablespoon
water as needed
salt a little
oyster sauce 1.5 tablespoons
pepper a little
slurry water a little
noodle garnish (Chinese noodles, thin noodles, ramen noodles, etc.) for 2 servings
chicken stock 1 tablespoon
sesame oil 1 tablespoon

Recipe 🍳

Cut the wilted napa cabbage, regular napa cabbage, bamboo shoots, dried shiitake mushrooms, and white button mushrooms into bite-sized pieces. Blanch them briefly in boiling water, then rinse under cold water and squeeze out excess moisture.
Slice the beef thinly and evenly, pat dry, then mix with beaten egg wash and starch powder until evenly coated with a light batter.
Heat generous oil in a pan, then add the beef coated in batter. Use chopsticks to gently separate and stir-fry until cooked through and soft, then remove and set aside.
In a clean pan, heat 2 tablespoons of vegetable oil, then sauté sliced green onions and ginger until fragrant.
When the aroma is strong, pour 1 tablespoon of light soy sauce around the edge of the pan to create a slight char flavor, then add the blanched vegetables and previously fried beef. Stir-fry together.
Add enough water to just cover the ingredients. Add 1.5 tablespoons of oyster sauce, 1/4 tablespoon of salt, and a little pepper. Adjust seasoning and simmer gently.
Once the broth comes to a boil, gradually add slurry water in portions to thicken the sauce to your desired consistency. Set aside.
Boil water in another pot and cook the prepared noodles according to preference. Rinse briefly under cold water and divide into serving bowls.
Bring fresh water to a boil in a separate pot. Add 1 tablespoon of chicken stock, 1/5 tablespoon of salt, and a little pepper to make a clear, clean noodle broth.
Pour the clear broth over the noodles in the bowl. Top generously with the pre-made thick beef and vegetable topping. Finish by sprinkling sesame oil and finely chopped green onions.

Blanch the prepared vegetables briefly in boiling water and drain well.
Coat the beef in egg wash and starch, then lightly fry in oil until cooked through.
Sauté green onions and ginger in oil to build aroma, then add soy sauce, vegetables, and beef to stir-fry together.
Add water, then season with oyster sauce, salt, and pepper. Thicken with slurry water to form a rich sauce.
Cook the noodles and place them in bowls. Pour the chicken stock-based clear broth over them.
Top the noodles with the finished beef and vegetable mixture, then sprinkle with sesame oil and chopped green onions.

Cooking tips 💡

Coating beef in egg and starch, then frying it gently in low-temperature oil (the 'hua' method), creates a protective layer that locks in juices, resulting in a melt-in-the-mouth texture.
The finished thick beef and vegetable sauce can be served over warm rice as a delicious Chinese-style beef rice bowl alternative.
Fresh or Chinese noodles are ideal, but if unavailable, regular thin noodles or ramen noodles work well too.