---
title: 'Korean beef noodle soup'
source: 'https://youtube.com/watch?v=b_qlskcFUag'
video_id: 'b_qlskcFUag'
date: 2026-06-28
duration_sec: 590
---

# Korean beef noodle soup

> Source: [Korean beef noodle soup](https://youtube.com/watch?v=b_qlskcFUag)

## Summary



## Transcript

Hi everybody! Today I'm going to make noodle soup, 
guksu! But this guksu is special. I'm going to add  
some beef and also buchu. Beef noodle soup with 
buchu, Sogogi-buchu-guksu. Let's get started. We  
need six cups of delicious stock. I made anchovy 
kelp stock, but you guys can just bring anything,  
any stock and beef stock and chicken stock, 
whatever it is. Just we need six cups of  
delicious stock. And I'm going to show you my 
stock. Open!~ You want to see what is in this bag?
Anchovies, green onion, mushroom, onion, and here 
kelp. Oh, wow. More radish. With this radish I'm  
going to make a pancake. Look at this! It looks 
very rich and delicious, isn't it? Lots of flavor!  
I'm going to measure six cups here.
One...six. Now add one teaspoon salt and 
mix. This is going to be our noodle soup  
today. So stock is ready. I'm going to add some 
buchu. So Asian chives, 4 oz buchu, I already  
measured 4 oz buchu. I'll wash these. I'm going 
to show you. Some people don't know how to wash!
Cut into 1 inch pieces.
Let's season this. 3 tablespoons gochu-garu.
2 tablespoons soy sauce,
1 tablespoon fish sauce. 1 teaspoon of sugar, 
two tablespoon of sesame oil~. And mix this well.
Oh, smells really good! So, keep 
mixing like this. And as time goes by,  
this flavor is going to be 
absorbed because it's very salty,  
until sugar is fully dissolved. So set 
aside. And I'm going to bring my beef.
Yeah, this is 8 oz.
Slice thinly.
Let's mince two garlic cloves.
2 teaspoon soy sauce, 2 teaspoons sesame 
oil, and 1/4 teaspoon black pepper. What  
it is special is that I'm adding 1 
tablespoon potato starch, so later  
when you cook this you will see how it looks 
beautiful and shiny. Use 1 tbsp potato starch.
And you got to use your hand.
So basically our stock is ready and buchu is 
ready and beef should be cooked. Let's cook.
over medium high heat. Add some cooking oil
Okay, turn off
and cover.
Now I'm boiling my water. Whenever you make 
noodle soup or any noodles, last thing you  
got to do is cooking noodles because noodles get 
soggy easily. So all this preparation is ready  
and then time to eat and then okay let's just cook 
noodles. Meanwhile I like to make it more tasty.  
So sesame seeds, toasted sesame seeds I like to 
grind about one tablespoon toasted sesame seeds.
Mmm~ great, great!
So, this is thin wheat noodles, 
for two servings, we need 8 oz.
Ooh, 9 oz. That's the 8 oz. Okay, this is 8 
oz. Water is boiling. Let's add the noodles.
Stir a few times.
I took off the lid because sooner or 
later really boiling over. So 3 minutes.  
3 minutes over medium high heat. This is 
well cooked. Okay, let's wash noodles.
Let's reheat this stock. High 
heat. Wash and I'm rubbing
Wow! Make these noodles and the 
bowl hot. So I'm using this method,
Pour out into this pot again and then 
again, a couple of times you do this.  
This is the our method called toryeom. 
So make this bowl and noodles hot.
Okay. buchu, Put it here.
and beef
and sesame seeds.
It's time to eat noodle soup!
So today I showed you how 
to make sogogi-buchu-guksu,  
beef noodle soup with buchu. Buchu is Asian 
chives. Enjoy my recipe. See you next time! Bye~