Hearty Beef Noodles in Rich Beef Bone Broth
Making Rich Beef Bone Broth Noodles That a 18-Month-Old Baby Loves!
For my baby who loves beef bone broth, I diligently made this rich bone broth! Beef bone broth is often cooked in large batches and consumed over several days. Today, I decided to create something different using this flavorful bone broth: ‘Gogi Guksu’ (Beef Noodles)! This dish is packed with the savory essence of beef broth and tender slices of beef, making it a satisfying meal for all ages.
Noodle and Toppings Ingredients- 1kg Beef Marrow Bones
- 1kg Beef Knuckle Bones
- 600g Beef Brisket (or similar cut)
- 1 Egg
- 1 Green Onion
- 1 handful Bean Sprouts
Cooking Instructions
Step 1
First, soak the beef marrow bones, knuckle bones, and brisket in cold water for 2 hours to remove any blood. This step is crucial for a cleaner, more delicious broth.
Step 2
Place the drained marrow bones and knuckle bones into a large pot. Add plenty of water, enough to generously cover the bones. Simmering with ample water is key to extracting a rich broth.
Step 3
Once the water begins to boil, impurities and scum will rise to the surface. Skim these off thoroughly using a ladle or fine-mesh sieve. Repeating this process will result in a clearer, more refined broth.
Step 4
After simmering the marrow and knuckle bones for about 1 hour, add the blood-removed brisket to the pot. Continuing to cook with the brisket will add another layer of deep flavor to the broth.
Step 5
Continue to skim off any rendered fat and impurities that surface during the simmering process. For the best flavor, the beef bone broth should be simmered for at least 3 hours. Patience is key to achieving a deeply flavorful broth.
Step 6
Carefully ladle about 1 liter of the finished beef bone broth into a separate pot. Add the washed green onion and simmer for another 5 minutes to infuse its aroma. Finally, season the broth with tuna extract and salt to your preference. (Add a little more salt if it’s not salty enough.)
Step 7
Remove the tender, cooked brisket from the broth. Let it cool slightly, then slice it thinly to use as a topping. Thin slices are easier to eat with the noodles.
Step 8
For the egg garnish, lightly scramble and pan-fry the egg until cooked. Then, julienne it thinly. Finely chop the green onion for topping as well.
Step 9
Now, let’s cook the somen noodles. Boil them in plenty of water for about 3-4 minutes. (A standard serving is 100g, but here we used 150g to include a portion for the baby). Once cooked, rinse the noodles under cold water and drain well.
Step 10
Rinse the bean sprouts and blanch them briefly in boiling water, just for about 10 seconds. This will keep them crisp and fresh.
Step 11
Assemble your Gogi Guksu by placing the drained somen noodles in a bowl. Top generously with the thinly sliced beef, blanched bean sprouts, julienned egg, and chopped green onions. Pour the hot, rich beef bone broth over everything. Enjoy your delicious and hearty beef noodle soup!
