Korean Beef Soup Noodles

Step 1

Slice the 1 lb beef chuck thinly against the grain. In a large pot, add the beef and 6 cups water; bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises, about 5 minutes.

Step 2

Add the 3 tbsp soy sauce, 3 minced garlic cloves, and 1 tsp salt to the pot. Cover and simmer gently until the beef is tender, about 30 minutes. The broth should be savory and slightly darkened.

Step 3

While the broth simmers, cook the 8 oz noodles in a separate pot of boiling salted water according to package directions, usually 5-7 minutes, until al dente. Drain and rinse briefly with cold water to stop cooking.

Step 4

Slice the 4 green onions into thin rounds, including the green parts. Cut the 2 nori sheets into thin strips with scissors.

Step 5

Divide the cooked noodles between 2 large bowls. Ladle the hot broth and beef over the noodles, ensuring each bowl gets equal portions.

Step 6

Top each bowl with the sliced green onions and nori strips. Gently place 1 egg yolk in the center of each bowl. Serve immediately, stirring the yolk into the hot broth before eating.