Delicious Tibetan keema noodles.Thukpa recipe. Korean noodle.

Ingredients

• 500 g Beef Bones (cleaned, cut into pieces for broth)
• 12 cup Water (for broth and noodle cooking)
• 1 medium Onion (peeled, quartered for broth; additional spring onion for garnish)
• 2 piece Bay Leaves (dried)
• 1 inch Fresh Ginger (sliced for broth; juiced for keema)
• ½ tsp Sichuan Pepper (ground)
• 1 tsp Salt (plus to taste later)
• 1 tsp Cumin Seeds (whole, crushed for paste)
• 3 clove Garlic (peeled, crushed for paste)
• 2 tsp Vegetable Oil (neutral oil for stir‑fry)
• 2 stalk Spring Onion (chopped; half for cooking, half for garnish)
• 250 g Ground Beef (Keema) (frozen is easier to cut; thaw before use)
• 2 tsp Light Soy Sauce (adds saltiness)
• ½ tsp Dark Soy Sauce (for color and depth)
• 1 tbsp Cooking Wine (Chinese Shaoxing wine or dry sherry)
• ½ tsp Ginger Juice (freshly squeezed)
• 1 tbsp Sweet and Spicy Tomato Ketchup (optional) (adds a hint of sweetness)
• 200 g Korean Thin Noodles (Somyeon) (can substitute any thin wheat noodle)
• 1 tsp Chili Paste (optional) (for extra heat when serving)

Instructions

1. Make the Bone Broth

   Place the cleaned beef bones in a large pot, cover with 3 cups of water, bring to a rapid boil for 3 minutes, then turn off the heat and discard the cloudy water. Rinse the bones under running water to remove impurities.

   Time: PT3M

2. Simmer the Broth

   Return the rinsed bones to the pot, add 3 cups fresh water, 1 quartered onion, 2 bay leaves, 3 slices of ginger, ½ tsp Sichuan pepper, and 1 tsp salt. Cover and simmer on low heat for 30 minutes (or 3‑4 hours for a richer stock).

   Time: PT30M

3. Prepare Cumin‑Garlic Paste

   In a small bowl, combine 1 tsp whole cumin seeds, 3 crushed garlic cloves, and a pinch of salt. Use a mortar or the back of a spoon to crush into a coarse paste.

   Time: PT5M

4. Grind or Chop the Meat

   If using frozen meat, slice thinly and run through a meat grinder or finely chop by hand. Set aside.

   Time: PT5M

5. Cook the Keema

   Heat 2 tsp vegetable oil in a wok over medium heat. Add the cumin‑garlic paste and stir‑fry for 30 seconds. Add half of the chopped spring onion, then the minced meat. Stir‑fry until the meat changes color, then add 2 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp cooking wine, ½ tsp ginger juice, optional 1 tbsp sweet‑spicy ketchup, and salt to taste. Cover and cook for 3 minutes, then uncover and mix well.

   Time: PT5M

6. Cook the Noodles

   Bring a second pot of water to a rolling boil. Add the Korean thin noodles and cook for 4 minutes until just al dente. Drain, then rinse the noodles under cold running water 2‑3 times to stop cooking and remove excess starch.

   Time: PT6M

7. Assemble the Bowl

   Place the rinsed noodles in a serving bowl, spoon the cooked keema over the noodles, ladle hot broth around, and garnish with the remaining spring onion. Add chili paste if you like extra heat.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

62 g

Fat

13 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Bones: Chicken bones, Pork bones, Vegetable stock
• Instead of Onion: Shallot
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Sichuan Pepper: Black pepper
• Instead of Salt: Sea salt
• Instead of Cumin Seeds: Cumin powder (½ tsp)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Spring Onion: Leek
• Instead of Ground Beef (Keema): Ground pork, Ground chicken, Plant‑based mince
• Instead of Light Soy Sauce: Tamari
• Instead of Dark Soy Sauce: Molasses (a pinch)
• Instead of Cooking Wine: Dry sherry, Mirin
• Instead of Ginger Juice: Ground ginger (¼ tsp)
• Instead of Sweet and Spicy Tomato Ketchup (optional): Regular ketchup, Chili sauce
• Instead of Korean Thin Noodles (Somyeon): Spaghetti (thin), Rice vermicelli
• Instead of Chili Paste (optional): Sriracha, Gochujang

Equipment Needed

• Large Pot
• Strainer
• Knife
• Cutting Board
• Small Bowl
• Meat Grinder (optional)
• Wok or Frying Pan
• Second Pot for Noodles
• Colander
• Ladle
• Serving Bowl

Critical Steps — Do Not Skip

• Rinsing the bones after the initial boil to keep the broth clear.
• Crushing whole cumin seeds for maximum flavor.
• Cooking the keema only briefly so it stays tender.
• Rinsing the noodles with cold water to stop cooking and keep texture.

Chef Tips from the Video

• Add a splash of sesame oil to the finished bowl for an aromatic finish.
• For extra depth, toast the cumin seeds briefly before crushing.
• If you like extra sourness, stir in a teaspoon of rice vinegar with the broth.

Troubleshooting

Storage

Refrigerator: Store broth and cooked keema separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portions for up to 2 months; keema freezes well for 2 months.

Room temperature: Do not leave assembled noodle bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the bone broth a day ahead; it develops deeper flavor when refrigerated.
• Keema can be cooked and stored separately; reheat gently before assembling.
• Noodles are best served fresh, but you can pre‑cook and store them in a sealed bag with a drizzle of oil.

Frequently Asked Questions