Korean Beef and Chive Noodle Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare 6 cups of flavorful stock (anchovy-kelp stock or any stock you like) and stir in 1 teaspoon of salt. Set aside.
   ▶ ≈0:22
2. 2
   Wash the Asian chives thoroughly and cut into 1-inch pieces.
   ▶ ≈1:40
3. 3
   Season the chives with gochu-garu, soy sauce, fish sauce, sugar, and sesame oil. Mix well and let sit until the sugar fully dissolves and the flavors absorb.
   ▶ ≈2:46
4. 4
   Slice the beef thinly.
   ▶ ≈3:52
5. 5
   Mince the garlic and combine with soy sauce, sesame oil, black pepper, and potato starch. Mix into the sliced beef by hand until well coated—the starch will give the cooked beef a beautiful glossy look.
   ▶ ≈4:15
6. 6
   Heat a pan over medium-high heat, add a little cooking oil, and cook the marinated beef until done. Turn off heat and cover to keep warm.
   ▶ ≈5:21
7. 7
   Meanwhile, bring a pot of water to a boil for the noodles, and grind the toasted sesame seeds for garnish.
   ▶ ≈6:01
8. 8
   Once the water boils, add the thin noodles, stir a few times, and cook uncovered over medium-high heat for about 3 minutes until fully cooked.
   ▶ ≈6:51
9. 9
   Drain the noodles and rinse/rub them under water to remove excess starch, while reheating the stock over high heat.
   ▶ ≈7:23
10. 10
    Use the 'toryeom' method—pour hot stock over the noodles in the serving bowl and back into the pot a few times—to warm both the bowl and noodles.
    ▶ ≈8:03
11. 11
    Place the hot noodles in a bowl, pour in the hot stock, and top with the seasoned chives, cooked beef, and ground sesame seeds. Serve and enjoy.
    ▶ ≈8:35