Szechuan Beef Noodle Soup to me is like Chicken Noodle Soup to some people. It is just really comforting. I love it and once it is made, you have it ready in the fridge to make a quick and yummy meal. This is definitely one of the first meals that I made here in Seoul. It was a super challenge trying to find hot bean paste, they don’t have the brand I usually buy. However, I found the Lee Kum Kee brand at E-mart and it is actually pretty tasty.
Here is my recipe that I have tweaked for many years. I hope that you like it!
- 2 lbs of Beef Chuck Roast
- 2 tablespoons vegetable oil
- 3 stalks scallions
- 3 slices ginger
- 3 cloves garlic
- 3/4 cup soy sauce
- 4 tablespoons hot bean paste
- 2 whole tomatoes
- 1 or 2 jalapeños (optional)
- 8 cups of water
- 2 tablespoons shiaoxing wine
- 1 tablespoons sugar
- 3 flowerets of star anise
- 6 dried red chilis
1. Cut scallions into into 1 inch sections. Smash garlic cloves. Slice tomatoes. Cut beef into 1 inch cubes.
2. Heat oil and add scallions, ginger, garlic and saute for 15 seconds. Then add in hot bean paste and soy sauce. Fry until fragrant.
3. Add beef and cook until mostly browned.
5. Finally, add water, wine, sugar, star anise, and dried chilis. Bring the soup to a boil and then reduce heat and simmer over low heat about 1.5 – 2 hours. The meat should be soft and soup should have reduced down by a cup. Taste soup and season with salt as needed.
Cook up your favorite noodles and some Baby Bok Choy and add it to your soup for a delicious dinner! Don’t forget to top it with some freshly diced scallions.