Gluten-Free Korean Spicy Beef Noodle Soup (Yukgaejang)

Ingredients:

8 oz (225g) lean beef, thinly sliced
4 cups beef or vegetable broth (gluten-free)
1/2 onion, thinly sliced
2 cloves garlic, minced
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
1 teaspoon sesame oil
2 green onions, sliced
Salt and pepper to taste

Instructions:

In a pot, heat the sesame oil over medium heat. Add the minced garlic and sliced onions. Sauté for a couple of minutes until the onions are translucent and fragrant.

Add the thinly sliced beef to the pot and cook until it's no longer pink, stirring occasionally.

Pour in the beef or vegetable broth and bring the mixture to a boil.

Once the soup is boiling, reduce the heat to medium-low. Add the gluten-free soy sauce and gochugaru (Korean red pepper flakes). Adjust the amount of gochugaru to your preferred level of spiciness.

Let the soup simmer for about 15-20 minutes to allow the flavors to meld together.

Taste the soup and season with salt and pepper as needed.

Just before serving, add the sliced green onions to the soup.

In a separate pot, cook gluten-free rice noodles according to the package instructions. Drain and rinse the noodles with cold water.

To serve, place a portion of cooked rice noodles in each bowl and ladle the hot spicy beef soup over the noodles.

Garnish with additional sliced green onions if desired.

Enjoy your flavorful and spicy Korean Spicy Beef Noodle Soup!

Please ensure that all the ingredients you use are certified gluten-free to avoid any cross-contamination if you have gluten sensitivities or allergies.