A SPICY KOREAN NOODLE SOUP
An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation
Provided by Panda Chef
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin boiling noodles (or if you prefer, finish boiling these first).
- Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
- Immediately add the chicken soup stock and bring to boil.
- Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
- Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
- Bring back to a simmer.
- Beat Egg, then stream into soup.
- After 15 minutes add in noodls.
- Finally, add tofu or shrimp.
- Top with Scallions and Salt and Pepper as desire.
SPICY KOREAN SHRIMP AND VEGGIE NOODLE SOUP
Spicy goodness that's healthy too.
Provided by barbara lentz @blentz8
Categories Vegetable Soup
Number Of Ingredients 11
Steps:
- Mix the first six ingredients together and set aside. Cook the noodles according to package directions. Drain and set aside.
- Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
- Place noodles in a bowl. Ladle the soup over the noodles. Enjoy
KOREAN BEEF NOODLE SOUP
This is my take on a Korean classic. The broth is filled with intricate spices that stay fresh for months. Here I'll tell you how to shop for these worthwhile ingredients and prepare a traditional, spiced dish that will warm the entire family.
Provided by Anita Lo
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Cut the brisket into two or more pieces against the grain, so that the grain is about 2 inches in length. Season with salt and pepper and mix with the garlic, soy, and sugar. Turn to coat all sides.
- Heat a large, heavy-bottomed pot over medium heat and add the oils. Add the onion and cook, stirring, until translucent, about 7 minutes.
- Add the garlic and red pepper flakes and cook until aromatic, stirring frequently. Add the brisket, water, the anchovies, kombu, and scallion whites. Bring to a boil, then turn to a simmer until the brisket is fork tender, about 3½ hours, adding water as necessary to keep the meat submerged.
- Remove the meat and shred into bite-sized pieces. Remove and discard the kombu. For the broth, add the fish sauce and soy sauce to the cooking liquid. Taste and add more sugar, salt and pepper as needed. Add the daikon and bring back to a boil. Add the zucchini and bring back to a boil.
- In a medium saucepan, bring water to a boil; add enough salt to make the water as "salty as seawater." Add udon noodles to reheat according to package instructions. Divide the udon among 4 soup bowls; then top with the shredded meat, broth, and cooked vegetables. Garnish with scallion greens and serve immediately.
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