Lee Yeon-bok's Beef Soup Noodles

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

A legendary premium Chinese-style noodle dish with rich, thick flavor, featuring tender beef coated in egg and starch, paired with crisp vegetables.

30 min Difficulty Normal Noodles & bunsik

Main ingredients

beef sirloin Chinese noodles Chinese cabbage green onion ginger soy sauce oyster sauce chicken stock

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beef sirloin Chinese noodles Chinese cabbage green onion ginger soy sauce oyster sauce chicken stock

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Detailed recipe

Quick recipe

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.

Recommended for

Those seeking a deep, clean, and substantial authentic Chinese noodle dish beyond typical jajangmyeon or jjamppong.
Those who enjoy the tender texture of beef combined with crunchy, fresh vegetables in generous amounts.

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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.

Lee Yeon-bok's Beef Soup Noodles

Main ingredients

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