Beefy Curry Noodle Soup

This comforting soup is great if you feel homesick or cold.  The base of this soup is jajangmyeon (blackbean sauce noodles), a fusion Korean-Chinese dish served in most Chinese-style restaurants in Korea.  I think it is really delicious, but sometimes it has a lot of fat and sodium.  In this quick recipe, I use frozen jajangmyeon and make it into a ramen-style soup.  If you have never tried jajangmyeon, it really just tastes like beef stew, so don’t be scared by the blackbean part, it doesn’t taste anything like the black beans we know!

Beefy Curry Noodle Soup

Servings: 1


-1 package frozen Pulmuone jajangmyeon (this is the best brand because it has fiber and lower sodium- for Korea…)

-1/2 packet or 1 tsp  natural beef stock seasoning

-1/2 tsp curry powder

1 cup, reserved hot noodle water

-2 tsp, green onions, chopped (optional)


1) Boil water and cook the noodles for about 2 minutes, just to heat through.

2) Run the sauce packet under hot water until it loosens-up, then squeeze the sauce packet into a bowl (or giant mug!) and microwave for 1-2 minutes.

3) Put the noodles into the bowl of sauce.  Reserve the hot noodle water!!!

4) Add 1 cup of the water from the pot into the bowl.

5) Add the beef stock seasoning and curry powder, stir together, top with green onions and enjoy!

Below are the ingredients used in this recipe.  The frozen jajangmyeon can be found at Home Plus or E-Mart Traders in the freezer section near the mandu.  It comes in a pack of 3 or 4 I believe.  The beef stock seasoning can be found at your local mart or Home Plus and the curry powder at Home Plus with the bulk spices.

*Note- everything in Korea seems to have double or triple the sodium as things in the US… even the ‘healthy’ stuff, it is frustrating sometimes, but ‘when in Korea’ I guess!

Nutrition Information:

For 1 Serving: 348 Calories, 5.2 g Fat, 0.8 g Saturated Fat, 15.2 mg Cholesterol, 1,266 mg Sodium, 67 g Carbohydrates, 5.3 g Fiber, 8.3 g Sugars, 11.4 g Protein.


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