The only ingredient which makes this possibly korean is the hot pepper paste.  This soup is sorta similar to Yook Gae Jang. Check this blog (http://korean-cuisine.blogspot.com/2008/06/yook-gae-jang_27.html) for what sounds like an excellent recipe for Yook Gae Jang.

As far as this soup goes? I marinated stewing beef in sesame oil, garlic, and tamari. I stir fried the beef in my bang'n wok. While i was working with the beef , chicken stock was simmering on another burner. I added a chunk of ginger, and a tablespoon of red pepper paste to the stock. Make sure when you stir fry the beef, that it is done in small batches. This keeps the beef from steaming in it's juices and becoming tough. The stir frying is just to brown the outside. When the meat is browned i put it into the stock to simmer. I also include some of the pan drippings to add more flavor. The rest of the drippings and oil are used to saute the mushrooms. After the beef simmers a while I add the carrots, baby bok choy, scallions, and finally the bean sprouts. Timing is important for the vegetables, add them last! This ensures they're not mushy and keeps the colors bright. I cooked the noodles separate of the meat and vegetables in order to keep the broth clear and thin, not starchy. The small bowl is Kim Chi, a tasty pickled cabbage. I really want to make it! From what i hear it's really easy. Oh, and good old Salada tea. I love non breakfast foods for breakfast! DISCLAIMER: This recipe is from memory so I may have missed some steps. Also check this podcast for korean cooking (the host is soooo cute!)

http://www.maangchi.com/