Ingredients
Directions
- 1
Chop the beef chuck into cubes and soak them in a pot with cold water, cooking wine, and salt. Let it marinate for about 10-15 minutes.
- 2
Heat vegetable oil in a hot pan over medium heat.
- 3
Add 1 tablespoon of chili bean paste (doubanjiang) to the hot oil and stir-fry until fragrant.
- 4
Drain the beef cubes from the marinade and add them to the pan.
- 5
Stir-fry the beef until it is cooked through and tender.
- 6
Pour water into the pot with the cooked beef cubes.
- 7
Add whatever spices you have in your pantry
- 8
Let the soup boil for about 10 minutes to allow the flavors to meld.
- 9
Once the soup has simmered, add sliced mushrooms and whatever vegetables you have in your fridge.
- 10
Break the instant ramen noodles into the soup and let them cook until they reach the desired texture (usually a few minutes).
- 11
Garnish with sliced green onions and sesame seeds :)
