Guksu-Jeongol (Beef and Noodle Stew) Recipes

Ingredients :

16 ounces fresh Korean noodles (it is best to use 'Kal-guk-su' noodles, which are sold in Korean grocery stores, but you may use any kind of noodles)

5 ounces sesame leaves

2-2.5 ounces garland chrysanthemum

4 large oyster mushrooms, torn into four pieces

3 fresh shiitake mushrooms, sliced

1/2 pack enoki mushrooms

3 scallions, roots trimmed and cut into 2-inch pieces

1/4 green bell pepper, sliced lengthwise 1/4-inch thick

1/4 green green pepper, sliced lengthwise 1/4-inch thick

6 ounces beef tenderloin, thinly sliced

10 cups water

1 ounce dried kelp, wipe with damp cloth to clean

2 tbsp soy sauce

1-1/2 tbsp salt

pinch of black pepper

Boil water in a pot over high heat. Once it boils, turn off the heat and put the dried kelp in. Leave for 10 minutes. Remove the kelp and add soy sauce, salt, and black pepper and stir. Bring back to a boil, add the noodles, and continue to cook for about 7 minutes. Skim any foam with a spoon. Once the noodles are almost done, add sesame leaves, chrysanthemum, beef, mushrooms, scallions, green and red bell peppers one after the other and boil an additional 3 minutes over high heat. Once the vegetables and beef are fully cooked, ladle into a noodle bowl and serve.

Serves 2

A common way for Korean restaurants to serve this traditional noodle dish is to serve the cooked vegetables and beef first, and then add noodles and cook it again at the table.

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