Spicy Beef Noodle Soup (Woo Yuk Tang Ramen)
Don’t Have Soup Base? Make a Delicious Beef Noodle Soup with Instant Ramen Noodles!
You only have instant ramen noodles left, but crave ramen… and don’t want to go to the store? No problem! I’ve cooked and stir-fried my way to a fantastic beef noodle soup. This recipe will transform your basic ramen into something extraordinary.
Main Ingredients- 1 packet instant ramen noodles
- 100g thinly sliced beef (for bulgogi)
- 3 slices dried shiitake mushroom
- 30g oyster mushrooms (about 10 stems)
- 1 Korean green chili pepper (Cheongyang)
- 700ml water
- Approx. 1g salt (1/10 tsp)
- 1 Tbsp minced garlic (20g)
- 1 Tbsp chili powder (7-8g)
- 2 Tbsp chopped green onion (20g)
- 1/5 medium onion (about 50g)
- 3 Tbsp cooking oil (16-18g)
Seasoning Sauce- 1 Tbsp gochujang (Korean chili paste) (30g)
- 1/2 Tbsp doenjang (Korean soybean paste) (15g)
- 1 Tbsp soy sauce (8g)
- 1 Tbsp mirin (rice wine) (8g)
- 1 Tbsp oyster sauce (10-12g)
- A pinch of black pepper
- 1 Tbsp gochujang (Korean chili paste) (30g)
- 1/2 Tbsp doenjang (Korean soybean paste) (15g)
- 1 Tbsp soy sauce (8g)
- 1 Tbsp mirin (rice wine) (8g)
- 1 Tbsp oyster sauce (10-12g)
- A pinch of black pepper
Cooking Instructions
Step 1
The measurements in this recipe are based on a standard Korean rice spoon, which is about 8cc. Prepare your favorite packet of instant ramen noodles. If you need more visual guidance, please refer to the linked video tutorial! You can find more recipes and the latest updates by visiting the ‘Duyul’s Home’ YouTube channel. Subscribing would be greatly appreciated! 😊
Step 2
Prepare 100g of thinly sliced beef, about 1-2mm thick, typically sold for bulgogi. This is roughly equivalent to 4-5 palm-sized slices. Using good quality beef will enhance the soup’s flavor.
Step 3
Thinly slice 1/5 of a medium onion (about 50g) into 1cm strips. Finely chop 1 Korean green chili pepper (Cheongyang) for a spicy kick. Tear apart 30g of oyster mushrooms (about 10 stems) into bite-sized pieces.
Step 4
Prepare 3 slices of dried shiitake mushrooms (about 2g). While optional, they add a wonderful depth and umami to the broth. Highly recommended!
Step 5
In a small bowl, combine all the seasoning sauce ingredients: 1 Tbsp gochujang, 1/2 Tbsp doenjang, 1 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp oyster sauce, and a pinch of black pepper. Mix well until the gochujang and doenjang are dissolved. (Note: Gochujang 30g, Doenjang 15g, Soy sauce 8g, Mirin 8g, Oyster sauce 10-12g, Pepper is difficult to measure precisely!).
Step 6
Heat 3 Tbsp of cooking oil (16-18g) in a wide pot or wok over low heat. Add 1 Tbsp of minced garlic and stir gently. Slowly fry the garlic until it’s fragrant and lightly golden, being careful not to burn it. This gentle frying releases the garlic’s aroma.
Step 7
Once the garlic starts to turn golden or releases a savory aroma, add 1 Tbsp of chili powder (7-8g). Keep the heat on low and stir-fry for about 1 minute to infuse the oil with chili flavor. If you have chili oil, you can skip the cooking oil and chili powder, and instead use 3 Tbsp of chili oil, frying the garlic until golden.
Step 8
Add the 2 Tbsp of chopped green onions (20g) and the sliced onion to the pot. Turn the heat up to high and stir-fry for about 30 seconds. The goal is to lightly sauté the onions until they become slightly translucent and release their sweetness. Be mindful not to burn the chili powder from the previous step.
Step 9
After stir-frying the onions, add the beef and continue to cook over high heat. Once the beef is about 70% cooked, add the chopped green chili pepper and the prepared seasoning sauce. Continue to stir-fry over high heat for another 30 seconds, ensuring the ingredients are well combined with the sauce.
Step 10
Pour in 700ml of water and bring it to a boil. Once boiling, add the prepared oyster mushrooms and dried shiitake mushrooms. Quick Tip! For a simpler approach: combine the garlic, onion, green onion, chili powder, and beef in a bowl with the seasoning sauce. Then, heat 3 Tbsp of cooking oil in your wok, add the marinated ingredients, and stir-fry vigorously over high heat for 2-3 minutes. After that, add the water and boil.
Step 11
Once the soup begins to boil, add approximately 1g of salt (1/10 tsp) to season. Taste and adjust with more salt or soy sauce if needed, according to your preference.
Step 12
Finally, add the instant ramen noodles and cook for about 3-4 minutes, or until the noodles are cooked to your liking. Once the noodles are done, a final pinch of black pepper can be added for an extra touch of flavor, completing your delicious spicy beef noodle soup!
Step 13
And there you have it! A bowl of rich and deeply flavorful beef noodle soup. It’s a world away from your standard ramen. Enjoy!
Step 14
I even added rice to finish off this incredibly flavorful broth! Enjoy your meal! 😊
