Korean Beef Soup – Yuk Chai Chang

Pasta dishes are always a good idea!

Get the oil very hot in a large saucepan, then sauté the garlic, onion, celery and ground beef in it, gradually add the ground beef to the saucepan, picking it apart with your fingers. Stir-fry for about 5 min, then add the ginger and Chinese cabbage. Sauté briefly, add the chilies and pour in the clear soup. Allow to bubble up, then stir in sesame seeds, spring onions, peas as well as the rice noodles. Simmer until noodles are cooked (goes very quickly). Stir in sesame oil and cilantro greens, stir, whisk eggs and fold into soup to thicken. Serve immediately.

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