Zomppa's Spicy Beef Noodle Soup Recipe

Grab a large soup pot and add 10 cups of water, along with the onion, bay leaf, the whole sirloin, garlic, peppercorns, ginger, and salt. Don't forget the shiitake mushroom stalks — you'll use the caps later.

Bring it all to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 45-50 minutes. The goal here is to extract all that beefy, aromatic goodness into the broth.

Carefully drain the stock, discarding the cooked aromatics and mushroom stalks. Remove the sirloin and set it aside to cool slightly — you'll slice it later.

Pour the now-clear stock back into the soup pot and bring it to a boil. Once it's bubbling, reduce the heat to medium-low to maintain a gentle simmer.

Let the soup simmer for another 5 minutes. While that's happening, grab a small bowl and whisk together the Korean pepper powder, sesame oil, and soy sauce until it forms a smooth paste.

Stir this spicy mixture into the simmering soup, then sprinkle in the sugar. The broth will deepen in color and take on a fragrant spice.

Let the soup simmer for another 5-7 minutes, allowing the flavors to meld. While it finishes, cook your vermicelli noodles according to the package directions — you want them tender but still with a slight bite.

Once the noodles are ready, drain them well and turn off the heat under the soup.