How to Make Sichuan Beef Noodle Soup
Video Overview & Insights
Watch this video ad-free and get the full article and recipe by becoming a Super Frienji of Kenji. Join the club to get the full build, trade notes with fellow kitchen obsessives, and hang with a community of cooks and food nerds swapping tips, stories, and secrets: https://frienji.kenjilopezalt.com/posts/how-to-make-beef-149645552
Why do you add the veggies in the beginning when you are cleaning the beef? I feel like a lot of the flavor from the veggies would have seeped out
If you want to help me write my next cookbook and see your name printed in it, join at the annual Cookbook Club level for even more recipes, livestreams, Q&As, and more.
Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work.
burnt garlic
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji
TOOLS & COOKWARE:
the breville keeps giving me ptsd flashbacks to the christmas queen
Check out the wok I helped design with Our Place: https://fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji
MY SHOP:
It's wonderful living in a world where we're able to value soup clarity over actual nutrition content.
https://www.kenjilopezalt.com/shop
BOOKS:
This has to cost like 100 dollars to make yourself lol
Signed, personalized copies are available here:
The Food Lab: https://booklarder.com/products/the-food-lab-better-home-cooking-through-science1
As someone from a neighbouring province of Sichuan, I am impressed this guy did most of the key steps/ingredients right.
The Wok: https://booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: https://booklarder.com/products/every-night-is-pizza-night1
that aging Asian "dad joke" was on point! haha
You can also buy my books anywhere books are sold, or from these online retailers:
https://www.kenjilopezalt.com/books
"the broth... i could drink bowls of it." yes that is what we do with soup
SUBSCRIBE
Instagram: https://www.instagram.com/kenjilopezalt/
I just came to hear your mispronunciations
Tik Tok: https://www.tiktok.com/@j.kenji.lopezalt
Patreon: https://www.patreon.com/kenjilopezalt
never change, Kenji. watching cook and elaborate on the process always makes me happy.
Website: https://www.kenjilopezalt.com/
CREDITS
What store did you get the giant pearl river bridge jug from?
Shot By: Kenji Lopez-alt and Lena Davidson
Edited By: David Zimmermann and David Hudson
"You can even use an Italian pasta...." ohhh cmon bro!))
Produced By: Kenji Lopez-Alt and Lena Davidson
One can definitely hear the influence of the white culture, calling the meat foam that comes from cooking the beef, “scum and gunk” . It’s actually blood.
More User Perspectives
What make and model induction unit is that ?
@edz297415:20 Genuine question, how would you know that it’s not done? It’s been braising for an hour and a half…
@Thegooman67a fake uncle roger
@USA4thewinDoes anyone have the link to that induction burner? Also my house would be filled with smoke and all the the alarms going off :D
@LoafinbakerHas anyone managed to find a gluten free alternative to dobanjang? Or recipe for dobanjang. I am considering combing fermented bean paste and chilli paste - I also welcome gluten free bean paste (douchi) recommendations that would have enough umami. My reading has informed me the umami of the dobanjang is very hard to recreate 😭 I saw a Japanese GF version but it’s so red and aparently not the same fermentation process - I need this beef broth in my life asap
@sl5030That looks so delicious. Must make ASAP
@cchoi108Does anyone have good ideas how this can be made vegetarian? It probably already tastes good when just omitting the beef, but there has to be a better way.
@chanlaoshi8634I used to get this from Spices 3 in Oakland nearly a decade ago, i've been chasing it ever since i left. this is the closest version i've found to that memory.
@DeadDobbyI'm at 18:06 and remembering the word "easy" in relation to this soup.
936 steps later...yes! Easy😂❤
I had to sleep in the Beijing airport one time and had no way to contact my daughter when she was coming to get me at the Chengdu airport. As soon as we got to the hotel, where the rest of my family was with her, she asked her I was hungry. My first meal in China on this trip with spicy beef noodle soup which I fell in love with. It was my absolute favorite until I tried Chongqing Noodles.
@scotth2313This dish is unbelievable. I can just taste how good that was gonna be as you did each part. I love how you were shocking yourself after each taste.
@daalton5836It's been 2 weeks and I've already made this twice. I've had Doubanjang in the fridge for a while with no idea what to do with it and now I might have to go get more.
@jonjones4335That shoaxhing rice wine is very salty. Combined with light and dark soy sauce - that much wine is probably gonna pickle that soup. Be careful, people. Also, always sautee the mustard greens before adding.
@ChuckklesTheClownDo the tomatoes not strip.the seasoning?
@jlyt18that looks so good! Some day Id like a tour of your pantry.
@MarcRaspI find that roasting the meat in the oven prior to putting in cold water eliminates the skimming need.
@imrichkusnir824Uncle Roger should review this
@frankcromwellmarasigan935The new signature wok is bananas. A $200 wok from a guy who said for years that the $40 Joyce Chen wok from Target was all you need… 🤔
@carsongreen3181Souped up recipes just did a video on making the aged tangerine peel. It isn't hard, just a bit time consuming.
@blondeenotsomuchdont forget, thai soy sauce
@moistydooooodA lot of tough guys in the chat caring if their broth is murky 😂😂😂 Nancy boys.
@CorpseGrinHoly Cow 🍜
@ChappystikibarpizzaFuiyoh! This looks amazing! I can't wait to cook up a batch.
@easypeasy2938What was the first ingredient in the braising liquid (after the beef)?
@mattmiller4115Wanted to get your wok to support you and get a nice piece of kit but no shipping to EU + limited edition feels bad :(
@ackmandesu8538I've only a few tiny Asian markets to shop at locally so most items need to be ordered online. I've got all that I need for this except for the dried tangerine which will come next weekend. I really like Taiwanese beef noodle soup, and this sounded just as good.
I did pretty good at guessing the amounts that you didn't share but I went ahead and joined your patreon to get the actual ingredients list. Beef shin is not available, I have to drive miles to get my hands on beef shank, but short ribs abound. How many pounds of that meat should I use to get the same amount of meat that the shins yielded you? There is lot more meat on beef shins compared to short ribs.
This Guy can cook!
@pluy5066thank you uncle roger let me find this fabulous chef
@kaisun1153Uncle Roger forever!
@semirPR0Unfortunately, in many parts of the EU, many Chinese restaurants are using "beef" from China that you can buy in bulk that's already cooked and cubed off. It's the worst tasting beef ever and 99% of the Chinese (and Chinese owned asian restaurants) use this. I'm a restaurant consultant of Chinese decent working in the EU and let me warn everyone. If you go to a asian restaurant that serves a "beef stew noodle soup" and it comes out PERFECTLY cubed in your bowl, walk away. It comes frozen, pre-cooked from China, pressed end cuts and meat glued. You're welcome.
@tamto6328How would you suggest reheating this as leftovers? The broth would be fine to reheat in the wok, but how about the beef? And how long would the broth keep for in the fridge?
@daruna3142I made this today using oxtail and the crockpot (sautéed and built the flavor then transferred it into the slow cooker) it was delicious. Added bean sprouts and napa cabbage. Plus homemade Chan Chili Crunch. Delicious!! Lip smacking good gelatin and body. Squeeze of lemon for brightness. 🎉
@ellechan461The placement of the noodles, meat and broth at the end was the best part. Seeing it all come together was really satisfying. Stay passionate. Its fun to watch.
@anthonytanner96Uncle Kenji this looks phenomenal🔥
@rubenflores9268I don’t understand why everyone still says that light soy sauce is saltier than dark soy sauce when Pearl River Bridge dark soy sauce is 1480mg of sodium while the light soy sauce is 1240mg per tablespoon. 😂😂❤
@fairlane32bro says its gonna be simple then whips out the chenpi and wine
@TonyTheTerribleWang Gang
@Tejoshmoy