I am up to my noodley shenanigans again! Today I am sharing a Braised Beef Noodle Soup. I feel apprehensive calling this a Taiwanese Braised Beef Noodle Soup, since the recipe is really a combination of a bunch of recipes I've tried in the past and have tweaked over time to suit our tastes, but essentially it would be best related to Taiwanese beef noodles--although I'm sure a purist would say otherwise. Bay leaves are not usually part of the recipe, but I find that it gives a little somethin' somethin' to it. I also find that other recipes have more star anise and use spicy bean paste for the telltale spice kick, but after a few times of recipe testing, we found that we weren't fond of the heavy licorice flavor of star anise in our broth, and that spicy bean paste often ended up being too spicy (at least for my husband, who is decidedly weak against spice haha). I tend to add some chili paste on top of my noodles before I eat, and it tastes just as good!

I developed a love for beef noodle soup when I stayed in Taiwan for a few weeks as a tween/teenager and again when I went on a mom and daughter trip back in 2014. I stayed with my cousins and my aunt once took me to a place not far from her home in Taipei that sold affordable, homemade and delicious beef noodle soup. I remember the steaming pots of beef broth, assorted beef cuts including brisket, shank, tripe and tendon being scooped up to be placed on top of freshly boiled noodles. You could smell the broth and beef as you approached the restaurant from outside. Taiwan is hot and humid, especially during the summer, but you will still see plenty of people queuing up for a good bowl of beef noodle soup on any day.​ This dish is so popular that you'll see it in restaurants, street vendors and even at the airport!

The photos below were taken back in 2014 when I went to Taiwan with my mom and we revisited the same beef noodle shop near my aunt's home! Look at all the honeycomb tripe, beef tongue and beef tendon!! Yummm! Next to it is a photo of a bowl of beef noodle soup we ate at the airport in Taipei. Even for airport food, the noodles were super nice and chewy, flavorful broth and large chunks of soft beef. Ah the memories ♥🍜

I tend to pair this recipe with my handmade noodles (super easy to make) but if I'm pressed for time or too lazy, I will use store bought (either fresh flour noodles or the dried kinds). You can even use instant noodles if you wish!

I used dried shiitake mushrooms and re-hydrated them, saving the mushroom broth to use when cooking the japchae instead of water. I would much rather use dried shiitakes and re-hydrate them instead of using fresh shiitakes because there is a depth of flavor from the drying process that concentrates the mushroom flavor to a whole different level of umami. Like a dry-aged steak, the flavors of the aged beef are more pronounced and richer when dried than a fresh cut. Also, the mushroom broth that comes out of rehydrating is great for cooking and replacing vegetable stock in recipes. 

When I boil the noodles, I also cook the veggies at the same time, starting with the carrots. Then the garlic and mushrooms go in, and lastly the spinach. From there, the noodles are tossed in and the sauce joins the party! 

With a sprinkling of sesame seeds and fresh chopped scallions, the dish is complete and ready to eat. Enjoy as a meal by itself, or cook it as a side dish to eat with Korean bbq at home--grill up some meat, serve with fresh lettuce leaves, kimchi, potato salad..the list goes on. I am seriously missing Kbbq right now. 😞 

INGREDIENTS:

• 5 shiitake mushrooms
• 1/4 large carrot
• 1/2 medium onion
• 2 cups spinach leaves
• 1 bundle japchae sweet potato vermicelli noodles (daengmyeon)
• 1 cup shiitake mushroom broth
• 2 tsp olive oil
• 2 cloves garlic, minced
• 2 tbsp dark soy sauce
• 3 tbsp lite soy sauce
• 3 tbsp sugar
• 1/2 tbsp sesame oil
• sesame seeds (garnish, optional)

Protein (optional)

• 3 boneless, skinless chicken thigh or 1/4 lb flank steak, sliced

We hope you enjoy this Korean staple dish as much as we do!

After mixing the sauce, I place a dollop of it in the bottom of my serving bowl, add noodles and then add the toppings. Lastly, I garnish with sesame seeds and drizzle more chili oil and prickly ash oil on top! Honestly, it doesn't matter how you layer your ingredients, since you'll be mixing it all up to eat anyhow. To each their own!

INGREDIENTS:
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Toppings

• 1/2 pound ground pork
• 1 tbsp dark soy sauce
• 1 tbsp lite soy sauce
• 1/2 tbsp oyster sauce
• 1 tbsp ground ginger
• 1 tbsp shaoxing wine or rice wine
• 2 tsp sugar
• 1 tsp white pepper
• 1 tbsp corn starch
• Chinese sweet preserved radish, minced (optional)

Other toppings

• Chinese broccoli or bok choy
• Kimchi (optional)

Dan dan noodle sauce

• 2 tbsp peanut butter or 2 tbsp sesame paste
• 1 tbsp dark soy sauce
• 1.5 tbsp lite soy sauce
• 1 tbsp shaoxing wine or rice wine
• 1 tbsp black vinegar, rice vinegar or white vinegar
• 1 tbsp sesame oil
• 1/4-1/2 cup water
• 1 tsp white pepper
• 1 tbsp spicy Chinese chili bean paste or just Chinese bean paste if you don't do spicy.
• 1 tbsp crushed red pepper
• 2 tbsp sugar
• 1 tbsp prickly ash oil
• 2 teaspoon sriracha sauce

Handmade noodles (2-3 servings)​ or store bought noodles of your preference

This is a great dish to assemble and enjoy, and I love that it can be prepared relatively quickly (unless you are making the handmade noodles, which takes a little more waiting time). For me, I always have soy sauce, sesame oil, rice wine and assorted spices in stock since they are staples in our home, which makes this dish that much easier to make. Plus they are versatile and used in many other Asian dishes, so it's a win win for us! We hope you enjoy this noodle dish!