Korean-style Beef Pho

Ingredients

While the original Vietnamese Pho typically uses a combination of herbs like Thai basil, cilantro, and bean sprouts, the Korean-style Beef Pho incorporates Korean ingredients such as kimchi and gochujang for a unique twist. The broth is also infused with Korean flavors like garlic, ginger, and soy sauce, giving it a rich and savory taste. We alse have the original recipe for Pho, so you can check it out.

• 1 pound (450g) beef brisket, thinly sliced 1 pound (450g) beef brisket, thinly sliced
• 8 cups (1.9L) beef broth 8 cups (1.9L) beef broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 green onions, chopped 4 green onions, chopped
• 2 cups (470ml) kimchi 2 cups (470ml) kimchi
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Optional toppings: sliced jalapenos, fresh cilantro, lime wedges Optional toppings: sliced jalapenos, fresh cilantro, lime wedges

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 28g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
2. 2.
   Add the sliced onions and cook until they become translucent.
3. 3.
   Add the beef brisket slices and cook until browned on all sides.
4. 4.
   Pour in the beef broth, soy sauce, and gochujang. Stir well to combine.
5. 5.
   Bring the broth to a boil, then reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld together.
6. 6.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the broth is ready, taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   To serve, divide the cooked rice noodles among bowls. Ladle the hot broth over the noodles, making sure to distribute the beef slices evenly.
9. 9.
   Top each bowl with kimchi, chopped green onions, and any optional toppings you desire.
10. 10.
    Serve the Korean-style Beef Pho hot with a side of sliced jalapenos, fresh cilantro, and lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Beef brisket — For tender beef slices, it's best to thinly slice the brisket against the grain.
• Kimchi — If you prefer a milder flavor, you can rinse the kimchi before adding it to the soup.

Tips & Tricks

• To add an extra kick of heat, sprinkle some Korean chili flakes (gochugaru) on top of the soup.
• If you can't find gochujang, you can substitute it with sriracha or another spicy chili paste.
• Feel free to customize your toppings with additional Korean ingredients like pickled radish or seaweed.
• For a heartier meal, you can add cooked beef or pork bulgogi to the soup.
• Leftover broth can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Korean-style Beef Pho piping hot in individual bowls. Garnish with fresh cilantro, sliced jalapenos, and a squeeze of lime juice for added freshness and tanginess.

Presentation advice

To make the dish visually appealing, arrange the beef slices, kimchi, and green onions on top of the noodles before pouring the hot broth over them. This will create a beautiful contrast of colors and textures.