Korean Noodle Soup (Janchi Guksu)

Last Saturday, my daughter took the SAT for the last time. So to celebrate, she wanted a Korean meal, and that’s just what I made.


  • 2 green peppers
  • 1 onion
  • 2 red peppers
  • 1 shallot
  • 2 lbs ribeye rolls
  • 1 cup Marinade Korean Barbecue Sauce
  • 2 cups rice
  • 1 bag frozen vegetable dumplings
  • 4.5 cups Korean soup stock
  • 4 cups spinach
  • 6.3 ounces somen noodles
  • salt


  1. In a large bowl add beef and marinade cover a place in the refrigerator for an hour do without if this is a vegetarian dish only
  2. Remove from refrigerator and add to a heated pan coated with olive oil
  3. Cook for 5 minutes. The ribeye rolls are thin and cook quickly
  4. Remove from pan and set aside
  5. Slice all vegetables very thin and add to the same pan from the ribeye just add a little more olive oil to the pan.
  6. Cook on low to medium for 5 minutes or until the onions are transparent
  7. Add spinach
  8. Once the spinach is cooked down, add Korean stock
  9. Let cook for 20 minutes on low
  10. At this point, you can add the meat back or do without if this a vegetarian dish and just add the meat to individual bowls
  11. Place the frozen dumplings on top f the cooked soup and cover for 20 minutes.
  12. In a separate pan, cook the rice or the noodle according to the package.
  13. Place either one in a bowl and add the soup on top.

You could have chosen any blog to read, but you chose mine, and I’m honored



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