Fiery Beef Rice-Noodle Soup · Jachwi Yori Sin

Name: Fiery Beef Rice-Noodle Soup · Jachwi Yori Sin
Total time: 12 min
Yield: 1
Cuisine: Korean
Ingredients: 150g Beef brisket, thinly sliced (usamgyeop); 1인분 Frozen rice noodles; 1큰술 Gochugaru; 360ml Water; 1/2큰술 Chicken stock powder; 1큰술 Anchovy fish sauce; 한줌 Mung bean sprouts; 적당량 Green onion; 약간 Black pepper

Rice noodles borrowed from pho and pointed somewhere else entirely: beef brisket browned in its own fat, chili flakes bloomed in the drippings, fish sauce for depth, and one minute of boiling. Five minutes, start to bowl.

Fonte

Receita de 자취요리신 (simple cooking) · 📱 Influenciador · Korean YouTuber specialising in fast one-pot recipes aimed at people living alone; posts the written recipe under most of his videos

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Recipe published by 자취요리신 / 자취요리신이 공개한 레시피 — The creator publishes the full written recipe, amounts included, in this video's description, pitching it as a five-minute bowl for a rainy day. Distinctive: it uses frozen rice noodles but is not a phở — the seasoning is gochugaru bloomed in rendered beef fat, chicken stock powder and anchovy fish sauce, with no stock made and nothing simmered. Total boiling time is one minute.

Cozinheiro: 자취요리신 (simple cooking)

Veja como se faz

자취요리신 (simple cooking)

⏱ 12 min🍽 1 porções🔥 480 kcal🇰🇷 Coreia do Sul🌶️🌶️

Sem lactose

Modo de preparo

Set a pot over medium-high heat with no oil and spread the beef brisket across the base in a single layer.
💡 No oil. Usamgyeop is cut for its fat and renders a pool of it in under a minute — that fat is the base of the whole bowl.
Let it fry until the slices lose their red, the edges catch and brown, and fat has run out into the pot.
Drop the heat to low. This next step burns in seconds at high heat.
Add the tablespoon of gochugaru straight into the rendered beef fat and stir it constantly.
Within 30 seconds or so the fat turns a clear, deep red and smells toasty rather than raw. Stop there.
💡 Beginner warning: burnt gochugaru turns the entire pot bitter and there is no way back from it. Low heat, spoon moving, eyes on the pot.
Pour in the 360 ml of water and turn the heat back up to high.
Stir in the chicken stock powder and the tablespoon of anchovy fish sauce.
💡 The fish sauce is doing the job a long-simmered stock would normally do. Do not swap it for salt — you would keep the saltiness and lose the savoury backbone.
Bring it to a hard, rolling boil — the surface moving across its whole width.
Add the frozen rice noodles and a handful of bean sprouts.
Boil for 1 minute only. The noodles go from stiff and opaque to soft and translucent almost at once.
💡 Frozen rice noodles are already cooked — you are reheating them, not boiling them. Two extra minutes and they collapse into the broth.
The sprouts should still snap when you bite one — a minute is enough for them too.
Kill the heat, scatter the green onion over the top and grind on plenty of black pepper.
Eat it now, straight from the pot, while the sprouts are still crisp.

💡 Dicas

Beginner's mistake: cooking the rice noodles like ramyeon. They are frozen pre-cooked noodles and one minute is the whole instruction — treat them like dried noodles and you will be drinking rice porridge.
Substitution: no usamgyeop? Any thin fatty slice works — thin pork belly (대패삼겹살) is the obvious stand-in. With a lean cut you must add a spoon of oil, or there will be no fat to bloom the chili in and the bowl falls apart.
Do not expect pho. There is no star anise, no cinnamon, no charred onion and no long-simmered bone broth here — it borrows the noodle and nothing else, and it is not pretending otherwise.
Everything happens in one pot in the right order: fat first, chili into the fat, water last. Add the chili flakes to the water instead and they just float there, red oil and aroma both gone.